You can keep fresh chives available longer in the winter.
Dig up a clump or two, pot them up and take them under cover. A cold greenhouse, or a well-lit porch, is ideal. Although all chives will eventually die down over winter, they will last a little longer than those left outside at the mercy of the colder conditions.
When the plants do die down, later in winter, remove all dead material, and water occasionally throughout the winter.
When harvesting your chives, cut the required number of stems down to the base.New shoots will continue to appear throughout the growing season.
In early spring, your chives will begin shooting away again for an early crop, or they can be returned to the garden again.
Chives are grown for their leaves, which are used for culinary purposes as a flavouring herb, and provide a somewhat milder flavour than those of other Allium species.
Chives are rich in vitamins A and C and also contain trace amount of sulphur.
Don’t overlook the medicinal properties of chives:-
You may be surprised to find that chives ease stomach distress, protect against heart disease and stroke and may help the body fight bacteria that can cause disease.In addition, the herb may increase the body’s ability to digest fat.