I really think chives are underrated. They are a ubiquitous workhorse herb that doesn’t get enough credit. I love to mince them finely and sprinkle them wherever I want a hint of mild onion flavor: soups, salads, fish. I also love to cut them into small pieces and toss them with other greens that I either serve raw as a salad or wilt in some olive oil. The flowers are great, very intense and somewhat bitter, I toss a few into my spring or summer salads and they take on the pleasantly bitter role that dandelion plays in winter.