Chives
Allium schoenoprasum
Chives are native to both the New and Old Worlds. Their flavorful leaves and robust growth make them a staple of kitchen gardens.
Chives have been in American kitchen gardens since the colonial era, perhaps owing to their robust nature and tasty leaves, which are most commonly used to season soups, cream cheese, etc. Chives were grown in the kitchen garden at Monticello and planted it in the submural beds in 1813.
Chives form clumps 12 inches high and 12 to 18 inches wide. Their attractive lavender flowers bloom in late spring and are good for cuttings as well as in salads.
In Bloom at Monticello is made possible by support from The Richard D. and Carolyn W. Jacques Foundation.
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Between April and October, all house tours come with a free guided Garden Tour, or you can explore the grounds on your own with the Bloomberg Connects App
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Heirloom Seeds and Plants from the Monticello collection
Plant history in your gardens with seeds and plants from Monticello and the Thomas Jefferson Center for Historic Plants.
