Known as common garden chives, Allium schoenoprasum, can be grown indoors and out. Chives are rich in vitamins A and C, potassium, and calcium. They are grown for the flavour of their leaves, which is reminiscent of onion, although much milder. Both the stems and light purple flowers are used in cooking and the snipped leaves are an addition to many dishes. Chives lose their flavour with long cooking so it is best to add them to dishes at the last minute. For chopping stems, a pair of scissors is the best tool.
Chives can be frozen or dried. They are less flavourful when dried rather that frozen, so they are best used when fresh and snipped, or snipped and frozen. In both cases sort them carefully, removing any yellowing leaves and shoots, and keep only the plump green ones. It is possible to place chives in non-iodized salt, keep them there for several weeks, remove the leaves, and then bottle the ‘chive salt’ for use in flavouring.