A member of the onion family, chives are an ancient herb brought to the West from China by Marco Polo. One of the French fines herbes, chives possess a delicate onion flavor and are an important addition to a kitchen garden.

Culinary uses: When minced, the leaves can be used to flavor many foods, including egg dishes and egg-based sauces. Tie a bundles of chives around steamed carrot sticks or asparagus spears for a flavorful garnish. Chives complement most other vegetables, as well as fish and shellfish.

Add chives to a dish only during the last few minutes of cooking, because they lose flavor quickly in heat.

The lavender-colored flowers can be tossed into salads or added to herb vinegars.

Medicinal uses: While chives are now known primarily for their culinary value, in centuries past they were hung in homes to ward off evil and disease.