Fine Leaf Chives
Allium schoenoprasum
Packed for 2025
Seeds per pack ~ 60
Origins and History
Fine Leaf Chives (Allium schoenoprasum) are one of the oldest known culinary herbs, with use dating back to ancient China and classical Europe. This heirloom variety has been cultivated for centuries for its delicate onion-like flavor and fine, grass-like foliage. While native to Europe, Asia, and North America, chives became a staple in European monastery gardens during the Middle Ages and were later brought to North America by European settlers. The fine-leaf form is particularly prized among chefs and gardeners for its elegant appearance and tender texture.
Appearance and Characteristics
Fine Leaf Chives produce slender, hollow, dark green leaves that grow in dense, clumping tufts, typically reaching 8–12 inches tall. Compared to broader chive varieties, the leaves are more refined and delicate. In late spring to early summer, the plants produce attractive, globe-shaped purple flowers that are also edible and attract pollinators. This perennial herb is cold-hardy, easy to grow, and well-suited for container growing or garden borders.
Culinary Uses
The mild onion flavor of Fine Leaf Chives makes them ideal for seasoning salads, soups, egg dishes, potatoes, and cream-based sauces. They are often snipped fresh and added at the end of cooking to preserve their flavor and color. The edible blossoms can be used to garnish dishes or infused into vinegar for a subtle onion essence with a floral note.
Growing Tips
Fine Leaf Chives thrive in full sun to partial shade and prefer well-drained, fertile soil. They can be started from seed indoors or directly sown outdoors after the last frost. Regular watering and occasional feeding will support vigorous growth. As a perennial in zones 3–9, chives will return each spring, and clumps can be divided every few years to maintain vigor and prevent overcrowding.
Harvesting Guidance
Begin harvesting leaves once the plants are 6 inches tall, typically about 60 days from seed. Use scissors to snip leaves near the base, leaving at least 2 inches to encourage regrowth. Frequent harvesting promotes tender new shoots. Flowers can be harvested just after opening for the best flavor. To ensure peak quality, harvest in the morning after the dew has dried.
