One of the ‘fines herbes’ of French cuisine (and very popular in Scandinavia) chives are an easy to grow flavoring herb, much milder in flavor than other onions species. The leaves are particularly popular cut finely with scissors over potatoes, eggs or mixed into yougurt or creme fraiche sauces. Plant chives in full sun and keep mulch away from the base. It will create a clump up to 2’ tall with hollow grass-like leaves. In the summer it will bloom with clusters of rose-purple flowers, very decorative in the garden and in dry bouquets. Harvest the leaves with scissors 2” above the ground; after flowering, cut back the entire plant and it will re-grow. In the winter it dies back to the ground, but the leaves can easily be frozen for a winter supply of chives.