Chives is an essential culinary herb, important in early herb garden. It is easy to grow, adapting to full sun or part shade, moist or dry conditions. It can also be grown in a container, and often people will grow it indoors as a windowsill plant.
Leaves are grasslike but are round and hollow when cut. Clusters of pink flowers in the spring are edible, tasting like onions. Use the flowers in vinegars – the vinegar will take on an onion flavor, and also a pinkish hue! To harvest, cut the chives near the soil level, rather than just clipping a bit of the top. This will create more basal growth, thickening your chive clump. Over time plants will usually produce clumps about 8 inches wide, 12 inches tall. Plant in rich, loose soil to promote growth.
Chives are sometimes attacked by aphids. Rinsing them off every few days to break the cycle or spraying with insecticidal soap is usually all that is needed. The problem occurs more often when plants are grown in the house or greenhouse.