Chives, part of the same botanical family as onions, scallions and garlic, have a delightful flavor. Snipped chives sprinkled in vichyssoise, that rich, creamy potato-and-leek soup that’s served cold, is a crowning touch.

Their spunky flavor is also good in boursin cheese and herbed butters. The delicate flowers from chives are wonderful tossed in a salad or used as a garnish.

And I’m happy to know that chives are rich with calcium, phosphorus sulfur (a natural anitbiotic), iron, Vitamins A and C, and pectin.
The nutrients are somewhat diminished when cooked, so it’s best to use them fresh when possible. Chives are also believed to ease stomach distress and may help the body fight bacteria that can cause disease.

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