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Herb Farming

Grow Chives in Deccan Plateau: A Complete Farming Guide

Discover the untapped potential of chive cultivation in the Deccan Plateau. This comprehensive guide provides farmers and entrepreneurs with practical, step-by-step instructions on variety selection, cultivation techniques, pest management, and…

Ranjeet Natarajan
Ranjeet Natarajan July 19, 2026 21 min read 4,327 words
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Table of Contents-

Farmer's hands harvesting a fresh bunch of green chives from a field in the Deccan Plateau.

Why Chives are a Smart Bet for the Deccan Farmer

For the enterprising farmer in the Deccan Plateau—be it in Maharashtra, Karnataka, Telangana, or Andhra Pradesh—diversification is not a buzzword; it is the key to resilience. While traditional crops have their place, the urban culinary boom has opened a lucrative door for high-value, niche crops. Among these, chives (Allium schoenoprasum) stand out as a particularly intelligent choice, and the time to consider them is now.

Once confined to five-star hotel kitchens, chives are now a staple garnish in cafes, a flavouring in artisanal foods, and a sought-after fresh herb in urban supermarkets. This rising demand creates a direct and profitable market channel for farmers who can guarantee a consistent, quality supply. But the opportunity extends beyond market trends. Chives offer significant agronomic advantages perfectly suited to the realities of Deccan agriculture:

  • Drought Tolerance: Once established, chive clumps have a robust root system that makes them surprisingly resilient to dry spells, a crucial trait in a region with variable rainfall. While they need irrigation for commercial yields, they are far less thirsty than many vegetable crops.
  • Perennial Nature: Chives are not a one-and-done crop. A single planting can provide regular harvests for three to four years before the clumps need to be divided and replanted. This reduces the annual cost and labour associated with land preparation and sowing.
  • Low Pest Pressure: As a member of the onion family, chives contain sulphur compounds that naturally deter many common pests. This translates to lower expenditure on chemical pesticides and makes them an excellent candidate for organic or low-input farming systems.
  • Ideal for Intercropping: Their compact, upright growth habit and pest-repellent properties make chives a perfect companion plant. They can be intercropped with larger vegetable crops like tomatoes, carrots, or capsicum, suppressing pests and providing an additional income stream from the same piece of land.

In essence, cultivating chives is a strategic move. It allows a farmer to tap into a high-margin urban market with a crop that is resource-efficient, resilient, and enhances the overall farm ecosystem. It represents a shift from purely production-based farming to market-oriented agriculture, where understanding consumer tastes is as important as understanding your soil. For the Deccan farmer looking to build a more profitable and sustainable enterprise, chives are not just a new crop; they are a new opportunity.

Understanding the Chive Plant & Its Climate Needs

Before you prepare your first seedbed, it is essential to understand the plant you are working with. Practical wisdom in farming begins with knowing your crop’s nature. Chives are not native to the hot, semi-arid Deccan, but with the right knowledge, they can be adapted to thrive here.

Botanical Identity: Common vs. Garlic Chives

It’s crucial to distinguish between the two main types often called ‘chives’:

  1. Common Chives (Allium schoenoprasum): This is the classic chive. It produces slender, hollow, tube-like leaves with a delicate, mild onion flavour. The flowers are typically purple and globe-shaped. This is the variety most in demand in Western-style cuisine.
  2. Garlic Chives (Allium tuberosum): Also known as Chinese Chives, these have flat, solid leaves, not hollow tubes. As the name suggests, their flavour is a mild blend of garlic and onion. They produce white, star-shaped flowers. Importantly, Garlic Chives are generally more heat-tolerant than common chives, making them a very strong contender for cultivation in the Deccan region.

When planning, consider your target market. High-end restaurants may specifically demand the delicate flavour of common chives, while local markets and Asian cuisine specialists may prefer the hardier and more pungent garlic chives.

Adapting to the Deccan Climate

Chives are fundamentally a cool-season herb. They perform best in temperatures between 15°C and 25°C. The intense summer heat of the Deccan Plateau (often exceeding 40°C) can cause the plants to go dormant or die back. Therefore, timing and technique are everything.

  • Optimal Growing Season: The best time for active growth and harvesting in the Deccan is during the Rabi season and the cooler post-monsoon months (September to February). Planting should be timed to coincide with the end of the heavy monsoon rains.
  • Managing Summer Heat: To maintain the perennial clumps through the hot summer (March to May), specific strategies are necessary. Providing partial shade using a 30-50% agro-shade net is highly effective. This reduces the leaf temperature and conserves soil moisture. Alternatively, intercropping them with taller plants that provide natural shade can also work. During this period, harvesting may cease as the plant conserves energy.
  • Irrigation is Key: While drought-tolerant, consistent moisture is needed for lush, tender leaf production. Drip irrigation is the most efficient method, delivering water directly to the root zone and preventing fungal diseases that can arise from overhead watering.

Soil Requirements: The Foundation for Success

Chives are adaptable but flourish in specific soil conditions. The red and black soils of the Deccan can be made ideal with proper preparation.

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  • Drainage: Chives hate ‘wet feet’. Waterlogged soil leads to root rot, the primary enemy of this crop. The soil must be well-draining. If you have heavy clay or black cotton soil, planting on raised beds (15-20 cm high) is non-negotiable.
  • Fertility and Organic Matter: They are heavy feeders for a herb, as you are continuously harvesting their leaves. The soil should be rich in organic matter. A generous application of well-decomposed Farm Yard Manure (FYM) at 8-10 tonnes per acre, or vermicompost at 2-3 tonnes per acre, during land preparation is critical.
  • Soil pH: Chives prefer a slightly acidic to neutral pH, in the range of 6.0 to 7.0. Most Deccan soils fall within or close to this range. If your soil is alkaline, incorporating gypsum can help, but a soil test is the only way to know for sure.

Choosing the Right Chive Varieties

Selecting the right variety is a foundational decision that impacts heat tolerance, flavour profile, leaf thickness, and ultimately, marketability. While India does not have a vast programme for chive breeding, several excellent commercial varieties are available from reputable seed suppliers.

Common Chive (Allium schoenoprasum) Varieties

These are sought after for their classic, delicate onion flavour. They are generally less heat-tolerant, so growing them under shade nets in the Deccan is advisable.

  • Grolau: A vigorous, Swiss-bred variety known for its thick, dark green leaves. It’s often recommended for indoor or greenhouse cultivation, which translates well to shade net farming. It has good resistance to bolting (premature flowering).
  • Staro: A robust variety with thick, upright leaves. It’s known for high yields and is a good choice for commercial open-field cultivation in cooler microclimates or during the peak Rabi season.
  • Fine Leaved: As the name suggests, this type produces very thin, delicate leaves. It is highly prized in gourmet cooking for its mild flavour and tender texture. Yield may be slightly lower, but it can command a premium price.
  • Polyvert: A popular variety in Europe, known for its very uniform growth and dark green colour. It regrows quickly after cutting, allowing for frequent harvests.

Garlic Chive (Allium tuberosum) Varieties

These are the champions of heat tolerance and are often a more practical and lower-risk choice for farmers new to chives in the Deccan. Their mild garlic flavour is also gaining immense popularity.

  • Nira: This is a common name for garlic chives in many parts of Asia. Seeds sold under this name are typically reliable, producing flat, dark green leaves with a robust flavour. They are vigorous growers and handle heat better than common chives.
  • Broad Leaf Varieties: Look for seeds described as ‘Broad Leaf Garlic Chives’. These varieties produce wider, more substantial leaves, which can increase the overall weight and yield per harvest. They are excellent for bunching and sell well in markets.

Sourcing Quality Seeds or Planting Material

The success of your chive farm begins with high-quality planting material. Poor quality seeds result in low germination rates, weak plants, and wasted effort.

  • Reputable Seed Companies: Purchase seeds from well-known national or international seed companies that provide information on germination percentage and purity. Avoid loose seeds from unknown sources.
  • Seed Viability: Chive seeds lose their viability relatively quickly. Always check the ‘packed on’ date and ‘expiry date’ on the packet. It is best to use seeds that are less than a year old.
  • Clump Division: If you know a farmer already growing chives, obtaining a few healthy clumps for division is the fastest way to start. This method guarantees that the new plants are identical to the parent and bypasses the delicate seedling stage. Ensure the parent clumps are healthy and disease-free.

Practical Wisdom: For a first-time grower in the Deccan, starting with Garlic Chives (A. tuberosum) is a wise, lower-risk strategy. Their superior heat tolerance provides a greater margin for error. You can dedicate a smaller, experimental plot with a shade net to Common Chives (A. schoenoprasum) to test their performance and market acceptance before scaling up.

Step-by-Step Cultivation Guide: From Seed to Harvest

This section provides a practical, field-level checklist for establishing a successful chive plantation. Following these steps systematically will lay the groundwork for a healthy, productive, and profitable crop.

1. Land Preparation (August-September)

Proper land preparation is crucial for drainage and providing a good root environment.

  1. Ploughing: Begin with one deep ploughing (20-25 cm) to open up the soil profile. Follow this with 2-3 rounds of harrowing or rotavator use to achieve a fine tilth. The soil should be clod-free and friable.
  2. Levelling: Level the field to ensure uniform distribution of irrigation water and prevent water stagnation in low spots.
  3. Forming Raised Beds: This is a critical step for chives, especially in medium to heavy soils. Create raised beds of 15-20 cm height and 1-1.2 meters width. The length can be as per the field layout. Provide channels between the beds for irrigation and drainage.

2. Soil Enrichment & Basal Fertilization

Chives are heavy feeders that reward good nutrition with lush growth.

  1. Organic Matter Application: Before making the beds, apply a uniform layer of well-decomposed Farm Yard Manure (FYM) at a rate of 8-10 tonnes/acre or high-quality vermicompost at 2-3 tonnes/acre. This improves soil structure, water retention, and microbial activity.
  2. Basal Fertilizer Dose: Based on a soil test, apply a basal dose of chemical fertilizers. A general recommendation for an average soil is a P:K (Phosphorus:Potassium) ratio of 24:24 kg per acre. This translates to approximately 150 kg of Single Super Phosphate (SSP) and 40 kg of Muriate of Potash (MOP) per acre. Nitrogen is best applied in split doses later. Mix these fertilizers well into the top 15 cm of the prepared beds.

3. Propagation: Seeds or Division?

You can start your chive farm in two ways. Your choice depends on time, cost, and availability of material.

  • Method A: From Seed (Recommended for large scale)
    • Sowing Time: The ideal time for sowing in the Deccan is post-monsoon, from September to early November.
    • Nursery vs. Direct Sowing: Raising seedlings in a nursery is highly recommended. It gives you better control over the delicate germination phase and results in stronger, more uniform plants. Direct sowing in the field is possible but requires more seed and intensive weed management.
    • Nursery Raising: Use protrays filled with a sterile medium like coco peat, vermiculite, and perlite. Sow 2-3 seeds per cell at a depth of 0.5 cm. Keep the trays moist and in a semi-shaded location. Germination takes 7-14 days.
    • Seed Rate: You will need about 1.5 – 2 kg of seed to produce enough seedlings for one acre.
  • Method B: From Clump Division (Faster, for smaller scale or expansion)
    • If you have access to established chive plants, gently dig up a clump.
    • Carefully pull the clump apart into smaller sections, each with at least 5-10 individual bulbs and healthy roots.
    • Trim the leaves back to about 5-7 cm to reduce transplant shock.
    • These divisions can be planted directly into the main field.

4. Transplanting and Spacing

  1. Timing: Seedlings are ready for transplanting when they are 45-60 days old and have developed 3-4 true leaves.
  2. Technique: Water the nursery beds or protrays before transplanting to minimize root damage. Plant the seedlings on the raised beds at the recommended spacing.
  3. Spacing: A spacing of 30 cm between rows and 15-20 cm between plants within a row is ideal. This accommodates approximately 66,000 to 88,000 plants per acre, allowing sufficient space for clumps to expand.
  4. Immediate Irrigation: Irrigate the field immediately after transplanting to settle the soil around the roots and reduce shock.

5. Irrigation and Weed Management

  • Irrigation System: Drip irrigation is the gold standard for chives. It saves water by 40-60%, reduces weed growth, and keeps the foliage dry, preventing fungal diseases. A single drip lateral per bed is usually sufficient.
  • Irrigation Schedule: Irrigate every 2-3 days during the initial establishment phase. Once the plants are established, the frequency can be reduced to once every 4-7 days, depending on the soil type and weather. The goal is to keep the root zone consistently moist, not waterlogged.
  • Weed Control: Weeds are a major problem in the initial stages. Due to the delicate nature of the crop, manual weeding is the safest and most effective method. Two to three rounds of hand weeding in the first two months are necessary.
  • Mulching: Applying a thick layer of organic mulch like paddy straw or dried leaves after the plants are established (around 30 days after transplanting) is highly beneficial. It suppresses weeds, conserves soil moisture, and regulates soil temperature.

6. Nutrient Management (Top Dressing)

Chives require regular feeding to support the continuous regrowth of harvested leaves.

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  • Nitrogen Application: Nitrogen is key for vegetative growth. Apply a top dressing of Nitrogen (N) after each harvest. A dose of 10-12 kg of N per acre (equivalent to about 25 kg of Urea) is recommended after every cutting. Apply it along the rows, followed by light irrigation.
  • Foliar Sprays: To boost growth and address micronutrient deficiencies, you can apply foliar sprays of water-soluble fertilizers (e.g., 19:19:19 at 3-5 g/L) or organic growth promoters like seaweed extract or Panchagavya (in organic systems) every 15-20 days.

Harvesting, Post-Harvest Handling, and Yield

Harvesting and post-harvest management are where your hard work translates into income. Proper technique ensures the long-term health of the plant and the premium quality of your produce.

Harvesting: The Art of the Cut

  • First Harvest: The first harvest can typically be taken around 60-70 days after transplanting, or once the leaves reach a height of 20-25 cm (8-10 inches). The leaves should be tender and vibrant green.
  • Harvesting Technique: This is the most critical part. Use a sharp knife or sickle. Cut the leaves in a bunch, leaving a stubble of about 3-5 cm (1-2 inches) from the ground level. This stubble contains the growing points from which the plant will regrow. Cutting too low can damage the crown and hinder regrowth, while cutting too high is wasteful.
  • Harvesting Frequency: After the first cut, the plants will regrow quickly with proper irrigation and fertilization. Subsequent harvests can be taken every 25-30 days. During the peak growing season (winter), the interval might even be as short as 20 days.
  • Harvesting Flowers: Chive plants will produce flowers, especially as the weather warms. While edible and beautiful, flower production diverts energy from leaf growth. For commercial leaf production, it is best to remove the flower stalks as soon as they appear. The flowers themselves can be sold as an edible garnish to niche markets.

Post-Harvest Handling: Preserving Freshness and Value

Chives are highly perishable. Their value is directly tied to their freshness. A robust post-harvest chain is essential.

  1. Cleaning: Immediately after harvesting, take the chives to a cool, shaded area. Gently wash them in clean, cool water to remove any soil or debris. Avoid rough handling that can bruise the delicate leaves.
  2. Draining and Sorting: After washing, let the chives drain completely on clean racks or screens. Air drying is better than patting them dry. During this time, sort the leaves, removing any yellowed, damaged, or old leaves.
  3. Bunching: This is the primary method of presentation for the fresh market. Create uniform bunches based on weight. Common sizes are 50g, 100g, or 250g. Use rubber bands or food-safe twine to tie the bunches neatly. Consistent bunch size builds trust with buyers.
  4. Packaging: For retail or long-distance transport, bunches should be packed in perforated plastic sleeves or bags. The perforations allow the leaves to breathe, preventing moisture buildup and decay. For bulk supply to restaurants, they can be packed loosely in clean, ventilated crates.
  5. Pre-cooling and Cold Storage: This is the single most important step for extending shelf life. If possible, pre-cool the chives to 1-2°C immediately after packing. Store them at a temperature of 0-4°C with high relative humidity (95-100%). Under these conditions, fresh chives can be stored for 7-10 days. Without a cold chain, their shelf life is barely 1-2 days.

Yield and Economic Life

  • Expected Yield: A well-managed chive crop is highly productive. In the first year, the yield will be moderate as the clumps establish. From the second year onwards, you can expect a total annual yield of 4 to 6 tonnes of fresh leaves per acre. This is the cumulative weight from 8-10 cuttings throughout the year. In quintals, this is 40-60 quintals/acre annually.
  • Economic Life: The chive clumps will remain productive for about 3 to 4 years. After this period, the clumps become overcrowded and woody, leading to a decline in yield and quality. At this point, the clumps should be dug up, divided, and replanted in a newly prepared field. This division process provides the planting material for the next cycle, making it a self-sustaining system.

Integrated Pest and Disease Management (IPM)

One of the most attractive features of chive cultivation is its relative freedom from severe pest and disease problems. The plant’s natural sulphur compounds act as a deterrent. However, no crop is entirely immune. An Integrated Pest Management (IPM) approach, focusing on prevention and biological control, is the best strategy for keeping your crop healthy and minimizing chemical use.

Common Pests

While chives repel many insects, a few can occasionally become problematic, especially under monoculture or stressful conditions.

  • Thrips (Thrips tabaci): These are tiny, slender insects that feed by sucking the sap from chive leaves.
    • Symptoms: Look for silvery-white streaks or patches on the leaves. In severe infestations, the leaves may become distorted and turn brown.
    • Management:
      • Monitoring: Use blue sticky traps to monitor thrips populations.
      • Cultural Control: Overhead sprinkler irrigation can disturb and wash off thrips.
      • Biological Control: Encourage natural predators like lacewings and minute pirate bugs.
      • Organic Sprays: If infestation crosses the economic threshold, spray Neem oil (1500 ppm) at 5 ml/litre of water or horticultural soap solutions. Spraying should be done in the evening.
  • Aphids: Small, soft-bodied insects that cluster on new growth and flower stalks, sucking sap.
    • Symptoms: Stunted growth, yellowing leaves, and the presence of a sticky substance called honeydew, which can lead to sooty mould.
    • Management:
      • Physical Control: A strong jet of water can dislodge small aphid colonies.
      • Biological Control: Ladybugs and lacewings are voracious predators of aphids. Releases of Verticillium lecanii, a beneficial fungus, can be effective.
      • Organic Sprays: Neem oil or fish oil rosin soap are effective against aphids.

Common Diseases

Diseases are more common than pests and are almost always related to excess moisture and poor air circulation.

  • Damping-off (in Nursery): A fungal disease that kills seedlings before or shortly after they emerge.
    • Symptoms: Seedlings rot at the soil line and topple over.
    • Cause: Caused by soil-borne fungi like Pythium and Rhizoctonia, which thrive in wet, poorly drained conditions.
    • Prevention (The only cure):
      • Use sterile potting media (like coco peat) in protrays.
      • Avoid overwatering the nursery.
      • Treat seeds with a bio-fungicide like Trichoderma viride (4-6 g/kg of seed) before sowing.
      • Ensure good ventilation.
  • Downy Mildew (Peronospora destructor): A potentially serious fungal disease in humid weather.
    • Symptoms: Elongated, pale-yellow patches appear on leaves. In moist conditions, a purplish-grey fuzzy growth can be seen on these patches, especially in the early morning. Infected leaves eventually collapse.
    • Management:
      • Cultural Control: Good field drainage and proper plant spacing to promote air circulation are paramount. Avoid overhead irrigation, especially late in the day; use drip irrigation instead.
      • Preventive Sprays: In cloudy, humid weather, a prophylactic spray of Bordeaux mixture (1%) or a fixed copper fungicide like copper oxychloride (2.5 g/litre) can be effective.
  • Rust (Puccinia allii): A fungal disease that appears as small, orange-to-brown pustules on the leaves.
    • Symptoms: Raised, powdery orange spots on leaves and stems. Severe infections can cause leaves to yellow and die back, reducing yield.
    • Management:
      • Remove and destroy infected plant debris immediately. Do not compost it.
      • Practice crop rotation; do not plant chives or other alliums in the same spot for at least 2-3 years.
      • Ensure good air circulation and avoid prolonged leaf wetness.
      • Sulphur-based fungicides can be used in case of severe outbreaks, but cultural control is preferred.

Practical Wisdom on IPM: Prevention is 90% of the battle. By choosing a well-drained site, preparing raised beds, using drip irrigation, and ensuring proper spacing, you will eliminate most of the conditions that favour disease. Regular monitoring will help you catch any pest issues before they escalate.

Frequently Asked Questions (FAQ)

1. Can I grow chives in a pot on my balcony in a city like Pune or Hyderabad?

Absolutely. Chives are perfectly suited for container gardening. Use a pot that is at least 20 cm (8 inches) in diameter and has good drainage holes. Fill it with a quality potting mix (soil, coco peat, and compost in equal parts). Place the pot where it receives at least 4-6 hours of morning sunlight. The intense afternoon sun can be harsh, so a spot with afternoon shade is ideal. Water when the top inch of soil feels dry. You can harvest by snipping leaves as needed. This is a great way to have fresh herbs on hand and to understand the plant’s growth cycle before trying it on a larger scale.

2. What is the real difference in taste and use between common chives and garlic chives?

The difference is distinct. Common chives (hollow, thin leaves) have a delicate, fresh, mild onion flavour. They are best used raw as a finishing garnish on dishes like soups, salads, eggs, and potatoes, as their flavour is lost with cooking. Garlic chives (flat, solid leaves) have a more robust flavour with a noticeable, but not overpowering, garlic note. They are sturdier and hold up better to cooking, making them popular in stir-fries, dumplings, and savoury pancakes, especially in Asian cuisine.

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3. How many years can I keep harvesting from the same chive plants?

A healthy chive clump will be commercially productive for about 3 to 4 years. After this time, the centre of the clump tends to become woody and less productive, and the overall plant becomes overcrowded. This is a natural sign that it’s time to divide the plant. You can dig up the entire clump, discard the old woody centre, and replant the healthy outer divisions. This process rejuvenates your stock and provides free planting material to expand your cultivation area.

4. My chive leaves are turning yellow. What’s wrong?

Yellowing leaves can be due to a few common reasons:

  • Overwatering: This is the most common culprit. Chives hate waterlogged soil. It suffocates the roots, leading to yellowing leaves and root rot. Ensure your soil is well-draining and allow the top layer to dry out slightly between waterings.
  • Nutrient Deficiency: Chives need regular feeding, especially nitrogen, to produce green leaves. If the older, outer leaves are turning yellow first, it’s likely a nitrogen deficiency. Apply a top dressing of urea or a balanced liquid fertilizer after harvesting.
  • Natural Senescence: It’s normal for the oldest, outermost leaves to yellow and die back as the plant produces new growth from the centre. This is not a cause for concern if the rest of the plant looks healthy.
  • End of Season: As temperatures get very hot, the plant may naturally start to go dormant, and leaves will yellow and die back. With proper care, it will resprout when cooler weather returns.

5. Is it profitable to grow chives on a small scale, for example, on half an acre?

Yes, it can be highly profitable, provided you have a solid marketing plan. Chives are a high-value crop. Even on a half-acre plot, a well-managed crop can yield 2 to 3 tonnes (20-30 quintals) annually. At a conservative wholesale price of ₹100-150/kg, this can generate significant revenue. The key is to avoid selling into the general vegetable mandi where its value might not be recognized. Instead, build direct links with restaurants, hotels, cafes, organic stores, and online grocery platforms in nearby cities. The profitability of small-scale cultivation hinges on direct market access and selling it as a premium product.

Your Next Step: Start Small, Think Big

Chive cultivation in the Deccan Plateau is more than just an agricultural activity; it is a business opportunity waiting to be seized. It is a crop that aligns perfectly with the principles of modern, climate-smart agriculture: it is resource-efficient, suitable for diversification, and caters to a growing, high-value market. From its resilience in the field to its profitability in the market, chives offer a compelling proposition for the forward-thinking farmer and agri-entrepreneur.

The path to success is not in betting the entire farm on a new crop overnight. The practical wisdom lies in a measured approach. Start with a small plot—perhaps a quarter of an acre. Choose the hardier Garlic Chives to learn the ropes, while experimenting with Common Chives under a shade net. Master the techniques of bed preparation, drip irrigation, and post-harvest handling. Use this initial plot to build your market connections, understand the pricing, and establish a reputation for quality and reliability.

Your first harvest is not just a bunch of herbs; it is your calling card to a new market. Let the success of that small plot be the foundation upon which you build a larger, more profitable enterprise. The demand is real, the knowledge is available, and the opportunity is now. Begin your chive cultivation journey today, and add a new, green stream of income to your farm’s future.

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#allium schoenoprasum #chive farming #deccan plateau agriculture #herb cultivation #high value crops #niche farming #organic farming
Ranjeet Natarajan
Ranjeet Natarajan

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