Chives make me smile. They’re so happy and perky – the little sprite of the garden. A thinner a milder version of green onions and scallions, they not only add flavor to many a dish but texture and color to the garden.

Chives What I’ve noticed, though, is that, other than an occasional topping for a salad or potatoes, I tend to overlook the chives, while the cilantro, basil and thyme and others get all the attention. Doesn’t seem quite fair does it? And chives are so dependable and easy going.

And did you know that they have insect repelling properties? Yep. Planted next to roses will help prevent aphids. (Although someone forgot to tell these guys.)

Chives Again, chives are a dependable perennial, hardy and both winter and drought tolerant. They can grow in pretty much any garden soil type, so it’s easy to have your own supply handy in your garden or planter.

They do tend to lose their flavor when cooked for long periods of time, that’s why they’re usually used as a garnish, but not just for potatoes or soup. What about scrambled eggs or quiche? Or a salsa? Vinaigrette? Chicken salad? Compound butter?

Chives I’m thankful for the chives. Chives I promise not to overlook you anymore. I promise to appreciate how you adorn the herb garden. And I might just plant some more of your friends to spread your joy all over the garden.

How do you use herbs in your home?

Is there another herb you’ve planted or want to plant this year?


  1. 1


    Love your photos, they make me smile! I am going to plant a ton of basil along our fence. I can’t wait! It will be a pesto summer:)

  2. 2


    I tend to overlook chives too. I do have a memory of being a small child and my mom using chives in eggs or something. She grew it and I must have helped her pick it or something. She died young and I don’t think I’ve had chives since, though I always use cilantro or parsley. Hmmm. You have me rethinking chives now. I’ll have to get some. Or plant some!

  3. 3

    Wei-Wei says

    Mmm, chives! Your photos are gorgeous 😀 The flowers are so pretty!

    I don’t tend to use herbs in my cooking, at most I chop up some chives or spring onions and sprinkle them over the top. I think it’s the way my mom taught me… because I’m still learning from her! We eat mostly asian, so I guess that explains it? :)


  4. 4

    dianna says

    I’ve always enjoyed going out and cutting herbs in my little kitchen garden and chives are one of my favorites. Aren’t their little purple heads just too pretty?! I love that they make it through the winter and are ready to use long before the sage or thyme or basil is available to buy at our garden center. I use the chives in a garlic/olive oil/vegetable pasta saute. I use it in salmon cakes fried in olive oil…I use it in egg salad sandwiches…I use it in green salad…tomato salad…seems like I used it in a tuna casserole once. That didn’t turn out well.
    I didn’t know about the Roses and aphids thing and you’re right, looks like someone didn’t inform those aphids either.
    Great pictures as always.

  5. 5

    Darcie says

    Your photos are beautiful. That’s it. I am planting chives. If the weather ever warms up here. My garden soil is all ready, now we wait. And wait.

  6. 6

    Michelle (What's Cooking) says

    I have some in my garden that look just like the ones in your first photo – I love those beautiful flower buds. Time to go snip-snip and use them in my eggs for breakfast. Speaking of eggs – did I tell you that we ordered some fertile eggs for one of our chickens? It’s adorable – she dotes on them and we have to take her off the nest for a few minutes a day or she won’t even eat! Let’s keep our fingers crossed that she is that adoring if any of them hatch!

  7. 8

    Betty says

    The photos are wonderful as always.
    It seems that I have for the most part gotten my herbs off the spice rack in the grocery store. Except for rosemary and parsley lately. The parsley I planted outside from seeds last spring made it throught the cold cold winter and has florished to say the least. It’s pretty to look at and is always commented on by visitors. They too are amazed it survived the winter so green and fluffy.

  8. 9

    Colleen says

    I have had a big pot of chives for years. They require almost no care and just reappear every spring. I really didn’t use them all that much until last spring I started to really look at them. They are so beautiful and when they are new they give off the most subtle oniony scent, From that moment on I rediscovered chives and snip a few almost daily.

    Chives are a natural with eggs. They add a hint of onion flavor without being overpowering. Try them in plain old scrambled eggs or an omelette with asparagus.

    They are also great with any kind of potato dish. Perfect with mashed or homefries.

    For something really special use the tiny chive flower petals over a delicate salad. They are so delicious!

    Once you get going, you just really can’t stop finding ways to use them. Ahhh… springtime!

  9. 10


    I use chives whenever I think about them. They give a great onion-y background taste without being overpowering. I also grow basil, rosemary, thyme, oregano, regular sage, pineapple sage, several mints, lavendar…

  10. 12

    elaine says

    Chive butter.. someone on PW’s site just asked about it. I told her that I would chop them fine, blend with softened butter. Make a log of it on plastic wrap and chill a bit. once you can slice it into discs, freeze open on wax paper and after they are solid, drop them in a freezer bag. Use it to start anything you would add butter to saute – onions, mushrooms etc.. you can defrost and soften for instant potato topping too. i love chives… but our growing season is done now in florida. thanks for the photos :)

  11. 14

    Willowcaroline says

    We use the chive flowers in salads. I pull them apart and sprinkle in a spring salad.. so pretty.. and leave a few whole for garnish. Chive butter, chive mayo, chives snipped in biscuit dough, chives on baked potatoes… yumm.

    I also use chives as borders… I plant a section of spinach, and then a row of chives or onions… and then some lettuce, and another row of onions or chives..that way, it is always easy to see where the different sections of my garden are.

  12. 16

    Amanda says

    I am not a chives fan (yet, my tastes continue to mature – I didn’t even eat ketchup until I was in college!) but those pictures make me want to grow them just for their beautiful bloom! LOL

  13. 17


    I just stumbled on this post and had to chuckle at your describing chives with the word, “perky” !! I have used that same term for years and it’s in this post about my love for chives. Glad to know there’s another “perky” chives lover out there!!

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