Common Chives

$4.50

Delicious perennial onion like vegetable that shows off a beautiful purple flower that you can eat raw or marinate in vinegar and serve with salads.

33 in stock

Description

Common Chives – Grandparent chives

  • 100 seeds
  • Organic
  • Open pollinated
  • Distance between plants – 12-18″
  • Full sun
  • Water every 2-3 days
  • Days to maturity – 60-90 days
  • Days to germination – 14-21 days
  • Height – 18-24″
  • Allium schoenoprasum

An incredible addition to any garden, chives are thin hairlike onion strands that taste like an allium with a more earthy tone to them.  They are a perennial vegetable and will come back every year, and can double their circumference.  You can divide them up by the root and transplant and share throughout the garden or with friends.  I named these ‘grandparent’ chives after Donna Macleod and Gordon Truesdale who were the most consistent and permanent features in my life.  They grew a beautiful and big family that are all still very close and loving.  It is an honor to honor them.

 

Sow: Indoors 3-5 weeks before last frost, 1’’ deep & transplant 1 week after last frost.

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Additional information

Weight .002 kg
Dimensions 8.255 × 0.3 × 11.43 cm
Planting

Harden off by gradually setting seedlings outside for a couple of hours in a protected spot the first day and then increasing the time and exposure to elements each day thereafter. By ten days, you should have worked up to leaving them outside over night as long as the temperatures are higher than 10º C. The optimal growing temperature for onions is 13º to 25º C. This Italian heirloom onion has it all – looks and performance! The beautiful, large, 3-4" globes are a deep, shiny red with flat tops and barrel-shaped bottoms. It has a good, pungent, medium-hot flavour and is an excellent keeper. Also grows well in cool climates. What's not to like?Onions have the distinction of being one of the oldest cultivated plants in recorded history. Although it is unclear where they originated, it is believed to have been Asia. We do know that the ancient Egyptians ate them

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