Repot the chives immediately
Most people get chives by purchasing a herb pot. Many people then make the mistake of leaving the plant in the much too small pot, where it gets too little light and air and eventually suffocates. For this reason, you should repot the chives you have bought into a larger planter as soon as possible. This should definitely have holes in the bottom so that excess irrigation water can drain off. Chives need a lot of water, but they cannot withstand backwater. Loose and humus-rich universal soil is suitable as potting soil - chives are a heavy consumer. Older plants are repotted once a year to every two years.
also read
- Caring for chives properly is not difficult
- Chives - The ideal herb for pots and balconies
- Planting chives - in the garden and in pots
Sow the chives in the pot
Of course, you can also grow chives from seeds yourself. Make sure, however, that chives are cold germs - the seeds should be sown directly in the pot in early spring, which then belongs on the balcony. If you keep the substrate evenly moist, the first green tips will appear within approx. 14 days.
Proper care
Chives need a lot of water, potted chives in particular must not dry out under any circumstances. The first yellow leaves are often a sign that the plant is too dry. The substrate should be kept evenly moist, but not wet. Waterlogging is to be avoided at all costs. About every four weeks you should provide your chives with liquid vegetable or herbal fertilizers - chives are heavy consumers, ie they need a lot of nutrients. Cut the stalks about two centimeters above the ground, stalks bearing flowers are no longer edible. Flowers and buds can also be used in the kitchen for this purpose. In winter, the chives can stay on the balcony, but the planter should be wrapped with a fleece or something similar.
Tips & Tricks
If possible, always plant chives separately, ie alone in a pot. The plant needs a lot of space. If that is not possible, the herb goes very well with parsley or basil - they have similar needs.
IJA
