Editing Chives (section)

== Cultivation ==
[[File:Leiden University Library - Seikei Zusetsu vol. 24, page 008 - 浅葱 - Allium schoenoprasum L., 1804.jpg|thumb|Illustration from the Japanese agricultural encyclopedia ''[[Seikei Zusetsu]]'' (1804)]]
Chives have been cultivated in Europe since the [[Middle Ages]] (from the fifth until the 15th centuries), although their usage dates back 5,000 years.<ref name="hc" />

Chives are cultivated both for their culinary uses and for their ornamental value; the violet flowers are often used in ornamental dry bouquets.<ref>{{cite web |title=Flower & Garden Magazine, June-July 1996, The lazy gardener's guide to potpourri |url=http://www.findarticles.com/p/articles/mi_m1082/is_n3_v40/ai_18339595/pg_2 |url-status=dead |archive-url=https://web.archive.org/web/20040923001542/http://www.findarticles.com/p/articles/mi_m1082/is_n3_v40/ai_18339595/pg_2 |archive-date=2004-09-23 |work=findarticles.com}}</ref>

Chives thrive in well-drained soil, rich in organic matter, with a [[pH]] of 6–7 and full sun.<ref name="mobot">{{cite web |title=Allium schoenoprasum - Plant Finder |url=http://www.mobot.org/gardeninghelp/plantfinder/Plant.asp?code=J270 |publisher=mobot.org |access-date=2006-06-13 |archive-date=2008-03-19 |archive-url=https://web.archive.org/web/20080319144133/http://www.mobot.org/gardeninghelp/plantfinder/Plant.asp?code=J270 |url-status=dead }}</ref> They can be grown from seed and mature in summer, or early the following spring. Typically, chives need to be [[germination|germinated]] at a temperature of {{convert|15|to|20|C|F}} and kept moist. They can also be planted under a [[Row cover|cloche]] or germinated indoors in cooler climates, then planted out later. After at least four weeks, the young shoots should be ready to be planted out. They are also easily propagated by division.<ref name="TBC">{{cite book |last=McGee |first=Rose Marie Nichols |title=The Bountiful Container |author2=Stuckey, Maggie |publisher=Workman Publishing |year=2002}}</ref>

In cold regions, chives die back to the underground bulbs in winter, with the new leaves appearing in early spring. Chives starting to look old can be cut back to about 2–5&nbsp;cm. When harvesting, the needed number of stalks should be cut to the base.<ref name="TBC" /> During the growing season, the plant continually regrows leaves, allowing for a continuous harvest.<ref name="TBC" />

Chives are susceptible to damage by [[leek moth]] larvae, which bore into the leaves or bulbs of the plant.<ref>{{Cite journal |last=Landry |first=Jean-François |date=June 2007 |title=Taxonomic review of the leek moth genus Acrolepiopsis (Lepidoptera: Acrolepiidae) in North America |journal=The Canadian Entomologist |volume=139 |issue=3 |pages=319–353 |doi=10.4039/n06-098 |issn=1918-3240 |s2cid=86748199}}</ref>

{{nutritional value
| name = Chives, raw
| image = Cocinando.jpg
| caption = Cut chive leaves as used for preparing food
| kJ = 126
| protein = 3.27 g
| fat = 0.73 g
| carbs = 4.35 g
| fiber = 2.5 g
| sugars = 1.85 g
| calcium_mg = 92
| iron_mg = 1.6
| magnesium_mg = 42
| phosphorus_mg = 58
| potassium_mg = 296
| zinc_mg = 0.56
| manganese_mg = 0.373
| vitC_mg = 58.1
| thiamin_mg = 0.078
| riboflavin_mg = 0.115
| niacin_mg = 0.647
| pantothenic_mg = 0.324
| vitB6_mg = 0.138
| folate_ug = 105
| vitA_ug = 218
| betacarotene_ug = 2612
| lutein_ug = 323
| vitE_mg = 0.21
| vitK_ug = 212.7
| source_usda = 1
| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/169994/nutrients Link to USDA Database entry]
}}