Allium schoenoprasum, Alliaceae. Perennial Harvesting: In the second year 3-4 cuts are possible. Use: Fresh leaves for salads, egg dishes, soups, fish, sausage and in potato salads.

Period Sowing Months IE
March (direct sow outdoors for cropping in Summer)
Period Sowing Months IE
August (for cropping in April of the following year)
Earliness IE
30 cm

TSW: 1-1.5 g

For forcing chives sow in February under glass

Seed amount: Direct 120-150 g/100 m², for seedlings 20-30 g/1,000 plants (20-30 seeds per press-pot), for pot growing 40 g/1,000 plants

Cultivation: For direct sowing and planting, space rows 30-40 cm apart. For forcing, plant the propagated plants 30x25 cm apart in April

Interruptions in growing or cropping may disturb the root development, putting the success of the winter-forcing crop at risk

The roots are harvested, cleaned and stored in Autumn when the nutrients have been transferred to the roots and the leaves have died back

Before forcing, the winter dormancy must be broken, either by drying at 35°C for 10-12 days or by a warm-water bath treatment at 42°C directly before forcing. For early forcing in Autumn a one week cold storage at 2°C increases the rate of success. During forcing (temperature 18-20°C) the roots are either packed in boxes and cut for bundles after about 14 days or are packed in 9-10 cm plastic pots and after 14 days of forcing they are sold in the pot.