Chives are one of the lovliest, most versatile, and carefree herbs you can grow. They come up year after year, burst into a patch of blue-purple blossoms, and then are there for the taking right into winter – at which point you’ll want to pot up a clump for growing inside. Chives can be dried, but their delicate flavor is so much better fresh, and they’re so easy as a houseplant.
They are virtually immune to pests or diseases, and tolerate just about any soil.
It’s hard to think of a dish that chopped chives won’t enhance. One of my favorites is scrambled eggs with cheese and chives. I don’t beat scrambled eggs the way most do. I crack a few in the skillet and let them fry for a minute or so with cheddar cheese and a teaspoon or two of fresh chives, then turn them them and mix them up with a fork and serve when they’re still nice and gooey. No milk and minimal stirring.
LIFEGROWER: Be happy. Grow stuff. 
When you can’t figure out what to do with all your chives….. make an easy chive pesto.
Lots of chives, Parmesan cheese, olive oil, salt and pepper in a food processor. Add some pine nuts, garlic or parsley if you want. I have used it as a dip or a spread. It keeps.
Great solution when 2 cups of chives just won’t fit in that omlette.
That is the story of the successes in my life…..when somebody told me I couldn’t do something…..