Chives are one of the first herbs to make an appearance in the spring in my garden. Unlike many other popular herbs, chives are hardy enough to survive Canadian winters, popping up again as soon as the ground begins to thaw.
As you might have guessed from their onion-like flavour, chives are members of the allium family, which also includes onions, shallots, scallions and garlic.
By early June, my chive patch begins to bloom, producing rounded clusters of pale purple flowers. Those whimsical pom-poms aren’t just pretty to look at – they’re edible too! Sprinkle them onto salads or soups, or infuse them into a fragrant chive blossom vinegar.
And while the blooms are a short-lived treat, the chives themselves can be harvested all spring and summer long. Which is good, because there are so many ways to enjoy them!
Looking to get to know the humble chive a little better? Here are ten delicious options.