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Chives "Bohemia"
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Chives "Bohemia" - Allium schoenoprasum L.
Fresh greens all year round!
A perennial crop recommended for cultivation in one place for 3–5 years. The variety is characterized by rapid regrowth: the period from spring awakening to the first harvest is only 2.5–3 weeks (usually mid-May).
The plant forms a vigorous, highly branched bush. The leaves are tubular, hollow, with an elegant awl-like shape, 0.5–0.9 cm in diameter and 40–50 cm long. The color is dark green with a slight waxy bloom. The taste is semi-acute and tender.
Yield: in the first year — 20–30 g of greens per plant; from the second year onwards — 200–250 g.
Recommended for fresh consumption, freezing, and drying.
1,0 g = 715-830 seeds.
Agrotechnics:
Sowing time: May (open ground).
Harvesting: June, July, August.
Planting scheme: distance between plants — 5 cm, between rows — 25 cm.
Fresh greens all year round!
A perennial crop recommended for cultivation in one place for 3–5 years. The variety is characterized by rapid regrowth: the period from spring awakening to the first harvest is only 2.5–3 weeks (usually mid-May).
The plant forms a vigorous, highly branched bush. The leaves are tubular, hollow, with an elegant awl-like shape, 0.5–0.9 cm in diameter and 40–50 cm long. The color is dark green with a slight waxy bloom. The taste is semi-acute and tender.
Yield: in the first year — 20–30 g of greens per plant; from the second year onwards — 200–250 g.
Recommended for fresh consumption, freezing, and drying.
1,0 g = 715-830 seeds.
Agrotechnics:
Sowing time: May (open ground).
Harvesting: June, July, August.
Planting scheme: distance between plants — 5 cm, between rows — 25 cm.
* Chives are a valuable perennial vegetable crop. Its tender leaves lack bitterness and grow back quickly in spring, forming a dense tuft 20–35 cm high. During flowering, the plant is covered with beautiful pink-lilac spherical inflorescences, making it an excellent honey plant and garden decoration. Suitable for winter forcing on a windowsill.
Biologically, chives are similar to Welsh onion but have advantages:
the leaves are thinner but stronger, less prone to crumpling during transport.
When cut, the bunch does not fall apart, maintaining an excellent marketable appearance.
Propagation: by seeds and by dividing the bush. Seeding rate: 1–1.2 g per 1 m².
Sowing is best done in early spring, as summer sowing in heat makes it difficult to get uniform germination. With long-term cultivation (more than 3–4 years), the bush becomes overcrowded (forming up to 50–60 daughter plants), leaves become smaller, and yield decreases, so plantings need renewal.
After seed maturation (in June), chives grow back, providing juicy greens in the second half of summer and autumn.
Chives — a type of onion with narrow, tubular emerald leaves and an expressive, mild taste. Native to South Asia, it is found wild throughout Europe, North America, and Siberia.
The Russian name "Shnitt" comes from the German word Schnittlauch, which literally means "cut leek" or "onion for cutting".
Its leaves contain a rich complex of vitamins, potassium, beta-carotene, folic acid, magnesium, and natural antioxidants.
* Culinary note. Known to Romans since ancient times, chives gained cultural recognition in the Middle Ages. Today, they are a star of Central and Western European cuisine.
Less pungent than regular green onions, chives serve not only as a seasoning but also as an exquisite garnish. They are added to salads, soups, omelets, sauces, and pie fillings. They perfectly complement cottage cheese pastes and mayonnaise.
French chefs value them especially: chives are an essential component of the classic herb mix fines herbes, used in rémoulade and ravigote sauces for fish. Vinegar infused with chive blossoms acquires a beautiful pink color and delicate aroma.
By the way, "Chinese chives" refers to another species — Allium tuberosum (Garlic Chives), which is distinguished by flat leaves and a garlic flavor.
