# How to Harvest Onion Chives
Onion chives, usually simply referred to as chives, are a member of the onion family that offer a milder taste than the traditional onion. Chives are known for being very hardy plants, suffering little in the way of diseases or pests, making them an easy plant to grow in a garden or a pot. Unlike onions, it is the long, slender, hollow leaves that are used for flavoring, rather than the bulbs. Chives are often added as a finishing touch to salads, soups, sauces and can work well in egg and fish dishes. Chives are usually ready to be harvested around 90 days after they were planted.
Things You'll Need
- Pair of scissors
Instructions
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Harvest chives in the late morning, after the dew from overnight has dried.
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Locate the longest and nicest-looking chives in your garden. The leaves should be firm, green and free of wilt.
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Use scissors to harvest a small amount from the top of the leaves. Hold the plant with one hand and cut with the other at the desired point. The harvested chives can be rinsed and used immediately. This type of harvesting allows for a continuous supply of fresh chives.
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Use the scissors to cut the leaves near the base of the plant if collecting a large amount to prepare for storage.
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Store harvested chives for long-term use by freezing or drying them. In both cases, long, uncrushed leaves should be used to insure that the maximum amount of flavor is preserved.
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Herb Basics
