Easy-to-grow allium herb. Beautiful purple flowers in spring (edible). Cut back hard to refresh growth....
Chives in Australia are generally robust but can be affected by thrips and onion fly in warmer months, causing distorted or silvery-streaked foliage — treat with neem oil spray or insecticidal soap applied in the early morning. In humid subtropical conditions, downy mildew and rust can appear on foliage; improve air circulation by thinning clumps and avoid wetting leaves when watering. Slugs and snails may nibble young shoots, particularly after rain — control organically with iron-based snail pellets or crushed eggshell barriers around the base of plants.
Feed chives every four to six weeks during the growing season (spring and summer) with a balanced liquid fertiliser such as seaweed and fish emulsion blend to support leafy, vigorous growth. In Australian soils that are often low in trace elements, a slow-release organic granular fertiliser worked into the soil at planting time provides an excellent nutritional foundation throughout the season.
Cut chives back hard to about 2–5 cm above soil level two to three times per growing season to stimulate a flush of fresh, tender new growth and prevent the plant from becoming straggly or woody. Remove spent flower heads promptly after blooming to redirect the plant's energy into leaf production, unless you wish to allow self-seeding across your garden bed.
Chives are most easily propagated by division — simply lift an established clump every two to three years in autumn or early spring, separate into smaller sections of around six to ten bulblets, and replant at 20–30 cm spacing to reinvigorate the plants and expand your patch. They can also be grown readily from seed sown directly into moist, well-prepared soil in spring or autumn, germinating within ten to fourteen days under warm Australian conditions.
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