Chives

Store fresh chives wrapped in damp paper towel in the fridge. To freeze, chop and place in ice cube trays with water or oil. Dried chives lose much of their flavor.

Rich in vitamin K and vitamin C. Used in small quantities, so nutritional contribution per serving is minimal.

Use kitchen scissors to snip chives directly over dishes for clean cuts and no bruising

Add chives at the very end of cooking to preserve their delicate flavor and bright color

Chive blossoms are edible and make beautiful, mildly onion-flavored garnishes

Grow chives on a sunny windowsill for a steady supply of fresh herbs year-round

Eggs (omelets, scrambled, deviled)

Potatoes (baked, mashed, potato salad)

Sour cream and cream cheese dips

Soups (potato, creamy vegetable)

Fish (salmon, white fish)

Butter (compound herb butter)

Cooking chives too long — they lose flavor and turn limp; add them fresh or at the last second

Using the tough, woody base of the stems — trim off the white bottom portion

Storing chives with moisture trapped around them, which causes rot — wrap in paper towel, not sealed plastic