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.