Chives are best known as a topping for baked potatoes, but this mild member of the onion family can be used in a variety of ways. Chives are wonderful in salads, sauces, and marinades. And did you know the purple flowers of chives are edible? Just pick them, wash, and let thoroughly dry several days on a cookie sheet. Keep them in a sealed jar until ready to use. My favorite way to use chive flowers is in this Tarragon-Chive Flower Chicken recipe. The purple flecks of these flowers pretty up this wine-cream sauce. This is a recipe written by a woman named Lee Morgan, who was on a recipe board I frequented some years ago.
Serve with a side of pasta or roasted potatoes, and a crisp salad or roasted asparagus.