New Belt

Chives

60d to harvest

Tender, grassy blades of New Belt chives unfurl with a fresh, allium-bright aroma and a pleasantly mild bite—never harsh, always inviting. At maturity (about 60 days), the clumps form fine, upright tufts with a crisp, springy texture that stays attractive through repeated harvests. Ideal for sprinkling over fresh salads, finishing sauces, and elevating omelets and savory dishes with a clean, green allium note.

Crop Dates

Milestone	Date
Start Indoors	May 1st
Last Frost	May 15th
Transplant / Sow Outdoors	Jun 26th
Harvest Begins	Aug 25th
Harvest Ends	Sep 1st

Crop Details

Trait	Value
Days to Maturity	60
Sun Requirements	Full Sun
Growth Habit	Clumping
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	60
Min Soil Temp (°F)	45
Min Night Temp (°F)	35
Harden Off (days)	7

Frequently Asked Questions

What’s a common pest or disease problem for garlic chives (Allium tuberosum) and how do I treat it?

Garlic chives are often hit by onion thrips, which cause silvery streaks and stunted, deformed leaves. Spray plants with insecticidal soap in the evening and repeat every 5–7 days for 2–3 rounds; also remove and discard badly damaged leaves to reduce reinfestation. If you see soft, collapsing bases or foul odor (typical of allium rot), stop watering the crown, improve drainage, and discard affected clumps rather than trying to “save” them in place.

How often should I water garlic chives during active growth, and what soil moisture should I aim for?

During the main growth phase, keep the soil consistently moist but not waterlogged—about 1 inch (2.5 cm) of water per week total, adjusted for heat and rainfall. Water when the top 1 inch of soil feels dry, since garlic chives will tolerate brief dryness better than soggy conditions that encourage crown rot.

When are garlic chives (Allium tuberosum) ready to harvest, and how do I know?

Harvest when plants form vigorous, upright, hollow leaves about 8–12 inches tall, usually around 60 days from sowing. Cut leaves 1–2 inches above the soil (or snip outer leaves first) and harvest before flowering for the most tender, mild flavor. If you see flower buds forming, expect a tougher, stronger taste and harvest promptly.