Chives value chain

Producers source chive seed or clump divisions selected for fine blade texture, upright growth and strong onion flavour. Established clumps are divided to rapidly expand production areas with consistent varietal characteristics.

Chives are cultivated as perennial herb beds under tunnel or shade cloth with drip irrigation and regular harvesting to promote continuous regrowth. Dense planting and frequent cutting maintain tender blade quality and prevent flowering that reduces flavour intensity.

Blades are cut five centimetres above the crown using clean sharp tools to minimise damage. Cut chives are immediately bunched, banded and placed in water or wet paper to prevent wilting during the short post harvest handling window.

Bunches are graded for blade length uniformity and packed into punnets or sleeves with high humidity packaging. Rapid cooling to two degrees celsius is critical as chives lose turgor and aroma within hours at ambient temperatures.

Surplus chives are freeze dried or dehydrated treating them into shelf stable garnish products for food service and retail spice ranges. Freeze dried chives retain colour and flavour intensity far better than air dried alternatives and command premium pricing.

Fresh chives are distributed through herb sections in retail stores and to restaurant and catering clients. Short supply chains and same day delivery models are essential for maintaining the delicate blade freshness that defines premium herb quality.