Growing Chives Indoors: Year‑Round Harvest from a Sunny Windowsill

Overview

Chives (Allium schoenoprasum) add mild onion flavor to potatoes, soups, salads, eggs, and global cuisines. Undemanding and perennial, they’re among the easiest herbs to grow indoors—even through winter. Transplant to garden in spring, or keep as permanent potted plants.

Step 1: Sow Seeds

Fill pot to ¼–½ in. from rim. Sprinkle tiny black seeds, press lightly. Start in March.

Step 2: Water Gently

Mist to avoid displacing seeds. Keep uniformly moist until germination.

Step 3: Provide Bright Indirect Light

Brightest spot, no direct sun. Grass‑like seedlings emerge in 7–10 days.

Step 4: Ongoing Care

Water when surface dries. Feed every 4–6 weeks with all‑purpose liquid fertilizer or spikes during growing season.

Step 5: Manage Flowers

Remove purple flower heads as they appear (late spring, June/July) to promote leaf growth. Flowers are edible—use in salads or garnish.

Step 6: Harvest

Snip with scissors from July or when 6 in. tall. Cut outer leaves first, leaving 2 in. base. Encourages tender regrowth.

Long‑Term

Divide clumps every 2–3 years. Repot or share divisions.