Harvesting –

Timing: Begin harvesting chives when they reach 6-8 inches in height, typically 60-80 days after planting or when established clumps are well-developed.
Method: Use scissors or garden shears to cut chive leaves about 1-2 inches above the soil level, avoiding cutting into the crown of the plant.
Frequency: Harvest chives regularly by cutting outer leaves first, allowing inner leaves to continue growing.
Season: Harvest throughout the growing season, but avoid cutting too heavily in late fall to allow the plant to store energy for winter.

Storing chives –

Store as whole leaves in an airtight container in the fridge. Chopped leaves will bruise and discolor readily.
Drying: Bundle chive stalks together and hang them upside down in a warm, dry place with good air circulation. Once completely dry, crumble the leaves and store them in an airtight container away from light and moisture for future use.

Using chives –

Potatoes: Mix chopped chives into mashed potatoes or sprinkle them over baked potatoes along with sour cream.
Garnish: Finely chop chives and sprinkle them over dishes as a colorful and flavorful garnish.
Salads: Add chopped chives to salads for a mild onion-like flavor and visual appeal.
Soups and Stews: Stir chopped chives into soups and stews just before serving to add a fresh, oniony taste.
Egg Dishes: Sprinkle chopped chives over scrambled eggs, omelettes, or frittatas for added flavor.
Creamy Dips and Sauces: Blend chopped chives into creamy dips, sauces, or salad dressings for a hint of onion flavor.