Chives are a hardy perennial herb grown for their thin, hollow, onion-flavored leaves and edible purple flowers. They return reliably each spring in Zone 6b and are among the first herbs available for harvest, making them a low-maintenance staple in any kitchen garden.
Plants grow in clumps that expand over time and can be divided every few years to maintain vigor. Cut leaves regularly to encourage fresh growth; the more you harvest, the more the plant produces. Flowers appear in late spring and should be removed if you want continued leaf production, since flowering slows new foliage.
Downy mildew
Yellowing on top of leaves with grey-purple fuzz underneath. Spreads rapidly in humid conditions.
Remove affected leaves. Improve air circulation. Avoid overhead watering. Copper spray as preventive.
Aphids
Clusters of small soft insects on new growth and flower buds.
Knock off with a strong jet of water. Ladybirds and lacewings are natural predators. Insecticidal soap as last resort.
White Rust
Raised white to cream-colored pustules on leaf undersides, with yellow blotches on upper surfaces. Infected tissue may swell or distort.
Remove and destroy infected leaves. Improve air circulation and avoid overhead watering. Rotate brassicas and avoid planting in previously infected soil.