Kokusai

Chives

45d to harvest

Fragrant, grassy-green blades rise with a crisp, snappy bite and a clean allium lift that lingers like fresh-cut herbs. Kokusai chives form tidy clumps in about 45 days, producing slender stems with a tender texture ideal for bright, aromatic garnishes and quick flavoring—at their best when harvested young and lively. Grow Kokusai for a reliable, long-season stand of flavorful chives that keeps your garden tasting vivid from the first snip to the next flush.

Crop Dates

Growing note: In frost-free Zone 13a, grow this cool-season crop during the cooler dry season (October–February).

Milestone	Date
Start Indoors	—
Climate	Frost-Free Climate
Transplant / Sow Outdoors	Oct 1st
Harvest Begins	Nov 15th
Harvest Ends	Feb 28th

Crop Details

Trait	Value
Days to Maturity	45
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	50
Min Night Temp (°F)	40
Harden Off (days)	7

Frequently Asked Questions

What pest or disease commonly affects Allium tuberosum (garlic chives), and how can I control it?

A frequent problem is onion thrips, which cause silvery streaks and stunted growth on the leaves. Spray insecticidal soap or a labeled spinosad product, and remove heavily damaged clumps so the plants can regrow. Also keep weeds down between plants because thrips move through dense cover.

How often should I water Allium tuberosum during its main growing phase?

Water so the top 1 inch of soil stays evenly moist, but never waterlogged; aim for about 1 inch (2.5 cm) per week total during active growth, split across 1–2 waterings as needed. In hot weather, check moisture every 2–3 days because garlic chives keep producing new shoots when moisture is steady. Reduce watering if the soil stays wet to prevent rot at the base.

How do I tell when Allium tuberosum is ready to harvest?

Harvest when plants are well-established and shoots are about 8–12 inches (20–30 cm) tall, typically around 45 days from sowing. You can begin cutting individual outer leaves earlier for fresh use, but take most harvests as clumps reach full height. Cut with scissors just above the soil line or 1–2 inches above it so new green shoots can regrow for additional harvests.