A clump-forming perennial with edible leaves and flowers. The flavor of chives is milder than its relatives onion or garlic. Fantastic in salads, pasta, and anything with eggs, cheese, or cream.

Use in Vinaigrette Dressings, Herb & Spice Butters, and cream cheese for your bagel. Add to egg dishes such as Baked Eggs and Frittatas. Sprinkle over boiled new potatoes or Mashed Potatoes. And there's nothing like a sour cream and chive stuffed baked potato.

An ingredient in the French herb mixture Fines Herbes. A beautiful, oniony garnish for salads and soups.

Cuisines: France, Italy, Spain