Chives

Chives are related to onions and scallions, and can be used in a similar way to green onions. Snip a few inches worth into salad dressings, spreads, compound butters, and add a bright flavor to rich and creamy dishes. The bright purple chive blossoms have a very strong spicy flavor, and make pretty garnish for soups and salads (break them up into bits for a less intense flavor, or cook them whole). We also grow Garlic Chives, which have a flat leaf and notes of garlic flavor.

In the spring, chives come up as one of the first fresh flavors of the onion family. We often use them in pestos at that time of year, as well as adding them chopped to salads. They are classically added as a topping to baked potatoes and deviled eggs.