Chives are easy to grow. They require full sun and will benefit from rich, moist soils. Keeping your chive plant snipped back will cut down on the dried, yellow stems from overtaking the entire clump. These are simply the chive leaves that have finished their growing cycle. Cutting them back will create a new batch of bright green leaves. If you continue to cut the blossom heads from your chive plant, the flowers will keep coming and you will have a special ingredient for herb vinegar. Chives need to be divided every two to three years. Dig up the entire clump of chives in early spring, chop it into two or three pieces with a shovel and replant each one separately. This ensures a fresh start for more chives.
Chives produce abundant leaves. You will have plenty to use all season and store. To store them for winter use, you must not dry them. The taste fades rapidly. The proper way to keep chives tasting fresh all year long is to freeze them. I have frozen them in long stems and snipped them into the foods as needed or you can snip them before freezing in a freezer proof bag.
Chives also grow very well on a windowsill. If you would like to try growing herbs inside and do not think you have enough light, try chives at first. They will grow almost anywhere as long as they don't get too dry.
