Chive in season in Australia
Chive is in season in Australia from September to April, and at its peak from November to January. This is the cooler south; the tropical north has its own calendar.
At its best
A hardy perennial that goes dormant in winter and regrows fresh and green in spring, so shop supply is strongest in the warmer months.
At the shop
Choose chives that look fresh and green with no yellowing, decay or damage, and a strong chive smell.
Keeping it
Cut them just before use. Keep a bunch in a resealable plastic bag in the vegetable drawer, or wrapped in a damp paper towel in a zip-lock bag at the front of the fridge. Damaged leaves and cut ends go mouldy first, so use those first.
Three dinners
- Potato salad with chives Warm potatoes in a sour cream dressing.
- Scrambled eggs on toast Snipped chives at the end.
- Baked potatoes with sour cream and chives A simple dinner with bacon or beans.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.