Polyvit

Chive

45d to harvest

A fresh, grassy allium perfume rises the moment you brush Polyvit’s slender chive blades—bright, lively, and unmistakably chive-sweet. At maturity (about 45 days), the plants form tidy clumps of fine, hollow stems with a tender bite and a clean, aromatic finish. Grow Polyvit for repeated harvests of vivid green chive sprigs to brighten sauces, sprinkle over potatoes, and elevate savory garnishes with effortless, garden-fresh flavor.

Crop Dates

Milestone	Date
Start Indoors	Jan 26th
Last Frost	Feb 9th
Transplant / Sow Outdoors	Mar 23rd
Harvest Begins	May 7th
Harvest Ends	Dec 9th

Crop Details

Trait	Value
Days to Maturity	45
Sun Requirements	Full Sun
Growth Habit	Clumping
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	45
Min Night Temp (°F)	35
Harden Off (days)	7

Recommended Companions

Purple Haze Carrot

Mr. Stripey Tomato

Lockwood De Forest Rosemary

Nantes Coreless Carrot

Stump Of The World Tomato

Prostrata (Creeping Rosemary) Rosemary

Frequently Asked Questions

What pest or disease commonly affects Allium schoenoprasum (common chives), and how can I manage it?

Chive rust (orange-brown pustules on leaves) and leaf blight are common in humid conditions. Remove and discard infected leaves, improve airflow, and avoid wetting foliage when you water. If problems keep recurring, treat early with a copper-based fungicide labeled for edible Alliums, following the label rate and reapplying as directed.

How often should I water common chives during the main growing phase?

Water to keep the soil evenly moist but never waterlogged, typically about 1 inch per week from spring growth onward, adjusting for heat and rainfall. In containers, water whenever the top 1 inch of soil feels dry, then water thoroughly until excess drains. Consistent moisture helps keep leaves tender; long dry spells followed by heavy watering can reduce quality.

How do I know when common chives are ready to harvest?

Harvest once plants are well established—often around 45 days after sowing—and when blades are at least 6–8 inches tall. Cut leaves 1–2 inches above the soil to encourage regrowth, taking no more than about one-third of the clump at a time for best recovery. For peak tenderness, harvest before leaves become overly stiff or tall and before you see flower stalks forming.