Garlic chives are some of the easiest herbs to grow, whether you’ve got a big backyard garden or just a few pots on your balcony. But to really see them thrive, you’ve got to get the basics right. Here’s everything you need to know about planting and growing your own garlic chives.
When is the best time to plant garlic chives?
If you’re moving your garlic chives outdoors, wait until the danger of frost has passed—usually around mid-to-late May. This applies whether you’re transplanting a store-bought herb or starting your own from scratch. Even though garlic chives are hardy perennials, young plants need a little time to get used to the outdoor chill.
If you’re eager to get a head start, you can begin sowing seeds on a sunny windowsill as early as March. For direct sowing in the garden, you can plant anytime from late April through early September. Just a heads-up: since these seeds prefer cooler soil to kickstart their growth, they might take a bit longer to sprout if you plant them during the heat of mid-summer.
Where should I plant my garlic chives?
To get that lush, green growth, garlic chives need plenty of sun. A sunny or even a full-sun spot is ideal; if they’re stuck in the shade, they won’t grow nearly as well. As for the soil, they aren’t too picky, but they’ll be happiest if it is:
- Rich in organic matter (humus)
- Nutrient-dense
- Well-draining
- Loose and airy
- Consistently moist (but not soggy!)
How do I actually grow them?
Garlic chive seeds need darkness to germinate. Instead of just scattering them on top of the soil, make sure to plant them about 1/2 to 3/4 of an inch deep. They sprout best when the temperature is around 68°F (20°C).
Once your little seedlings have popped up, they’ll need some breathing room. If you’re planting in pots or a raised bed, give them about 10 inches of space from their neighbors. If you’re planting them in traditional garden rows, aim for about 15 inches between plants to prevent overcrowding.
When can I start harvesting?
If your garlic chives are already established from the previous year, you can start snipping them as early as March. Just remember the golden rule of harvesting: don’t take too much at once! Leave enough of the plant so it can recover and keep growing. You can enjoy fresh harvests all the way into late summer. And here’s a pro tip: the flowers and flower stalks are totally edible, too! They make a beautiful and tasty addition to summer salads.
