Chives are native to both the New and Old Worlds and are the smallest species of edible onions. They are common in French and Swedish dishes, used as an herb to flavor fish, sandwiches, soups and more. All parts of the plant are edible, including the flowers, though allowing chives to flower stunts the growth of new leaves (stems).
Chives usually show up at the market only in spring when they are the most tender, but chives can be grown all year when grown in a pot and brought indoors during the winter. When purchasing, avoid chives that are wilted, have blemishes, are slimy looking or look poorly handled.
Fun Fact: Plant chives around your garden to repel insects. If allowed to flower, they have beautiful purple blooms that attract beneficial bees.
Nutrition: Chives are most often used in small quantities; however, they are a very good source of dietary fiber, vitamins A, C, K and B6, calcium, iron and other minerals.