Even though chives are a widely-grown perennial herb, their common uses in the kitchen are limited mainly to potatoes. This is a shame as this member of the onion family is far more versatile.
Grow chives in a fertile, well-drained soil in full sun, and add plenty of well-rotted manure. Plant 10cm apart. The leaves can be cut as often as needed, and the flowers are also edible. Use the tufty purple blooms as garnishes for salads, or to make a strongly-flavoured pink vinegar.
Try Vegalicious’ white asparagus with sweet mustard sauce and chive blossoms
Chives have a milder flavour than other alliums, and are best eaten fresh. You can use them with pasta salads (they taste amazing with sundried tomatoes and red onion), fish recipes, in soups, with eggs and poultry.
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Jenny Depa-Karl
I harvest my chive frequently to keep the invividual ‘blades’ fine and tasty. My daughter regularly adds the blossoms to fresh salad greens, but I love adding chives to my fresh home-made chevre (goat’s milk) cheese! YUM!