What herb garden would be complete without chives? (Allium schoenoprasum)

Chives grow in clumps and have slender, round leaves that are hollow. They have an onion-like flavor and are as useful dry as fresh.

Chives grow to about ten inches tall and have globate blooms that are a pinkish-purple to light blue. The blooms turn into seed pods as they wane.

Propagation is relatively simple. Sowing seeds can be done any time of the year, however, in the frost periods, they should be sown indoors. Established clumps can be divided or you can pick up a pot or two at your local nursery or Co-op.

I use chives in most of my dishes that I create, especially potato and pasta dishes. They not only provide another layer of flavor, but nice color too.

Clip your chives with scissors or pruning shears. That is much easier than breaking them off or cutting them with a knife. You&8217;ll be surprised at how fast they regenerate.

Garlic chives (Allium tuberosum) are also great for a mild layer of flavor in your cooking. They have a large white globate bloom in early fall and quickly go to seed after blooming.

I think you&8217;ll enjoy the mild garlic flavor. One of my favorite uses of garlic chives is garlic chive butter.

To make this, simply soften a stick of butter slowly on your kitchen counter. Add some one inch snips of fresh garlic chives; about one tablespoon. Mix the ingredients well and refrigerate overnight. The butter will absorb the flavor (of course butter absorbs all ambient flavors in the refrigerator, so place it in a zipper bag) and you&8217;ll be ready for a garlic chive, buttered crustini.