Chives (Allium schoenoprasum) produce upright, pencil-thin leaves with a mild onion flavour for soups, eggs, sour cream, cream cheese and other savoury dishes. Their light lavender flower heads are edible, and individual petals can be scattered over salads.
Sow ¼ inch deep indoors 6–8 weeks before the last frost or outdoors in early to mid-spring. Harvest once plants are established or leaves reach pencil size; use them fresh, dried or frozen. Divide established clumps every few years to keep them productive.
