Cultivation
The easiest way to start chives is to dig a clump from an established patch to transplant into your garden. They are also easy to start from seeds. Plant them directly in the garden as early in spring as the soil can be worked. Seeds can be planted as late as 2 months before the first fall frost.
Although they thrive in any good garden loam, chives show a preference for slightly acid soil and need to be kept moist throughout the growing season. In climates with hot summers, choose a location where they can enjoy some shade during the day.
Divide established clumps of bulbs every third spring, and transplant clusters from the outer edges of the clumps. Alternatively, chives can be raised afresh each year from seed.Remove the flower heads to maintain a constant supply of flavorful leaves. The foliage dies down in the winter. You can encourage a few early spikes by covering some of the plants with crushed leaves or straw, or plant clumps in containers in the fall for early spring chives. Make sure your container chives get plenty of sun. For an attractive garnish, allow a few plants to produce flowers.

Use of Chives
Chives are easier to snip with scissors than cut with a knife. The snipped chives give a hint of onion flavor to egg dishes, cheese soufflés, salads, soups, cream cheese sandwiches, and sour cream dressing for baked potatoes. Chive butter is great with grilled chops and steak.

Highlights:

Use in cold soups, stir-frys, cheese and cream sauces, dips, potatoes or stocks.

Serve chives with butter or sour cream as a dreessing for baked potatoes.

Mix into savoury white sauces, mayonnaise, souur cream or savoury butters.