More Than a Garnish: Unlocking the Secret Power of Chives

When you think of chives, you probably think of that little green sprinkle on a baked potato or a scoop of sour cream. But this little member of the allium family—a cousin to garlic and onions—is so much more than a pretty topping. This pretty addition to your garden is very easy to grow and harvest. So, let’s talk about what makes chives so special.

Medicinal Uses
We’ll start with the leaves, roots, and flowers, as all three parts of this plant are edible and offer some great benefits. Think of chives as having a similar medicinal profile to garlic, just a bit gentler. They’ve been used traditionally to aid digestion, which is why a sprinkle of them on your food can help a heavy meal go down easier.

They also promote heart health by helping to lower blood pressure and cholesterol. They contain some of the same compounds that make garlic so beneficial, making them a fantastic, less-pungent way to support your cardiovascular system.

Chives are a great addition to your diet to boost your immune system and they have a mild anti-inflammatory effect. A little dose of chives here and there can help keep your body running smoothly.

Now, a quick but important note for my fellow animal lovers: keep chives away from your furry friends! Alliums are toxic to cats and dogs so just keep them for us humans.

How to Grow and Harvest Your Own
Chives (Allium schoenoprasum) are ridiculously easy to grow. They’re a perennial that grows happily in zones 3 through 9, meaning they’ll survive even the chilly Minnesota winters I have to deal with and come back stronger in the spring.

You can plant them from seed or buy a small plant from a nursery and pop them in a pot or a sunny spot in your garden. They’re not picky about soil as long as it drains well. Once they’re established, they’ll spread out and create a lovely little clump.

You can harvest the leaves any time the plant is actively growing. The more you snip them, the more they will produce. When they’re about six inches tall, just use a pair of scissors to cut the leaves at the base. You can also snip the beautiful, edible flowers when they bloom. I love to toss the purple petals into salads or soups for a pop of color. And while the roots are technically edible, I usually just leave them in the ground so the plant keeps coming back year after year.