- You will get 400 Seeds of Chives Heirloom Culinary Herb Seeds. - Sunlight: Full Sun. - Life Cycle: Perennial. - Watering: Medium. - Super Popular Chives (Allium schoenoprasum) seeds. - Chives are members of the lily family grown for their leaves and flowers, which are equally popular in the garden and in the kitchen. Both onion and garlic chives are grown and used in a similar fashion. Some gardeners use onion and garlic chives as a perennial edging or border plant in a flower border or an herb garden. They also grow well in containers, both alone and in combination with other long-lived herbs such as rosemary. - Growing onion chives? You’re not alone. Many gardeners grow them for their leaves and rosy purple flowers, both of which boast a mild onion flavor. They grow well in the ground or any pot, even a small one, or the pockets of a strawberry jar. - The leaves of onion chives (Allium schoenoprasum) are hollow. - Chives prefer a rich, well drained soil and full sun/partial shade. Start seeds indoors about 4 weeks before the expected last spring frost; provide bottom heat is ideal, consistent moisture, and darkness. Sprouting occurs within 2-3 weeks; transplant 6-8" apart as soon as they grow big enough to handle, after chance of frost. To direct sow, plant the seeds after the last frost of spring 1/4" deep in rows 18" apart, thinning to 6-8" apart as soon as the seedlings appear. Chives also make great container plants! - Microgreens growing instructions: this is not the only way to do microgreens, everyone will acquire their own techniques, but here are the basics: - Cover the bottom of the container with an inch or two of moistened potting soil/mix or coir. Flatten and level it with your hand or a small piece of cardboard, taking care not to over-compress the soil. Scatter seeds evenly on top of the soil. Press gently into the soil using your hand or the cardboard. Cover the seeds with a thin layer of soil. Dampen the surface with a mister. If you prefer, you can skip this step and instead cover the container with a clear lid or plastic wrap until the seeds are sprouted. While waiting for sprouts to appear, usually within three to seven days, use the mister once or twice daily to keep the soil moist but not wet. Once seeds have sprouted, remove the cover (if you've used one) and continue to mist once or twice a day. Microgreens need about four hours daily of direct sunlight to thrive. In winter months, some may need even more. Leggy, pale greens are a sign of not enough sunlight. Light needs can also be satisfied with a grow light that has a low heat output — you don't want to scorch your delicate greens. Microgreens will be ready to harvest about two to three weeks after planting. Look for the first set of "true leaves" as a sign of readiness. Then grab your scissors and snip the greens just above the soil line. To serve, wash the microgreens with water and dry with paper towels or a salad spinner. Harvest and serve them immediately for the freshest flavor, and add to soups, salads, sandwiches or main dishes. Store remaining cut microgreens in a plastic bag in your refrigerator.