Chive Kokedama

Allium schoenoprasum Fresh Chive Kokedama Deliver a steady supply of fresh, oniony greens for everyday cooking with the Chive Kokedama. Slender green blades grow from a hand-shaped moss sphere, where roots are encased in soil and wrapped with moss. The mild oniony flavor adds brightness to scrambled eggs and baked potatoes. Cut what you need, and new shoots emerge within weeks. Easy-Care, Steady Harvest More forgiving than rosemary , sage , and thyme , this indoor chive plant responds well to consistent moisture and adapts to moderate light conditions, making it straightforward for first-time growers. Each kokedama includes your choice of a white or gray patina tray , allowing good airflow around the moss ball. Where Light Supports Growth Chives prefer 6 or more hours of sun daily, but still produce well with 4 hours of bright light. East, west, or south-facing windows all work. Position on counters or windowsills where kitchen humidity from cooking and washing benefits the plant. If shoots start looking thin or floppy, move to a brighter spot. Growing Chives Indoors Soak the moss ball weekly or when it feels light, squeezing out excess water. Chive plants prefer consistent moisture, so check regularly and don't let the ball dry out completely between waterings. Snip shoots with scissors 1–2 inches above the base, working from the outer edges inward. Never pull individual strands. Trimming regularly keeps the clump dense and encourages new shoots within a few weeks. IN A NUTSHELL 6+ hours of sun preferred; tolerates 4 hours of bright light. East, west, or south-facing windows all work. Soak the moss ball weekly or when it feels light; squeeze out excess water. Snip with scissors 1–2 inches above base; work from outside in. Enjoys kitchen humidity near the sink or workspace. All live plants are non-returnable / non-refundable / not eligible for discounts. Just a reminder that this is a May offering only, and supplies dwindle after May.