Organic Fine Danish Chives Seeds - Allium schoenoprasum

Organic Fine Danish Chives Seed Packet - Allium schoenoprasum (Reference: 3410942)

This variety of Danish chives from Vilmorin represents the very best of organic herb seed. Grown for more than 4,000 years in China, this fine herb has established itself in our gardens thanks to its ease of cultivation and its delicate taste. The organic certification guarantees seed from a production that respects the environment, with no pesticides or chemical fertilisers.

Benefits and culinary uses

Fine Danish chives are an essential herb for everyone who loves fresh cooking. Their hollow, tubular leaves give off a subtle scent, somewhere between onion and garlic but gentler. They naturally elevate soft cheeses, plain yoghurts, green salads and omelettes. Chefs particularly value them for garnishing cold soups, cream-based sauces and fish dishes.

This variety suits private gardeners who want fresh herbs within reach perfectly, but also catering professionals looking for a steady supply of quality herbs. Its ability to grow back after cutting allows a staggered harvest from March to November.

Technical and botanical features

Allium schoenoprasum belongs to the Alliaceae family, like garlic and onion. This Danish variety stands out for its particularly fine and uniform leaves, measuring 2 to 3 mm across and 15 to 25 cm in height. Its bulbous root system forms dense clumps that fill out year after year.

This perennial has an excellent hardiness: although its foliage disappears in winter when temperatures drop below zero, the underground crown withstands down to -15°C and sends up new shoots as soon as the fine weather returns. It adapts to every kind of well-drained soil, with a preference for humus-rich and slightly chalky ground.

Sowing, planting and care

Sowing chives is done from February to June, in open ground or in containers. For sowing in place, draw drills 1 cm deep and 20 cm apart and broadcast the seed, mixing it with fine sand. The seedlings come up in 10 to 15 days at an optimal temperature of 18-20°C.

In window boxes or tubs, use a free-draining medium mixed with compost. A container at least 20 cm deep is perfectly suitable. Watering should stay moderate but regular, as chives dislike standing moisture.

Harvesting begins 6 to 8 weeks after sowing. Cut the leaves 2 cm above the ground with clean scissors, preferably in the morning. This stimulates regrowth and keeps the plant productive. At the end of autumn, cut the whole clump right back to encourage a good start in spring.

Expert advice and crop pairings

Gardening professionals recommend pairing chives with carrots: this companion planting improves the growth and heightens the flavour of both species. It also gets on well with radishes, lettuces and tomatoes, keeping certain pests away with its characteristic scent.

To get the most from the crop, divide the clumps every 3-4 years in spring. This rejuvenates the plant and lets you multiply your stock. The divisions are replanted straight away, allowing 15 cm between each clump.

A keeping tip: freshly cut chives last a few days in the fridge in a glass of water. For longer keeping, freezing preserves the aroma better than drying. Avoid cooking chives: add them at the end of the preparation to preserve their flavour and their nutritional value.

Technical specifications