I absolutely love chives. Plant them once, ignore them, and they will come back year after year. They are the first herb to poke their heads through the ground in the spring and keep blooming until a hard frost does them in late in the autumn.

Chives can be used fresh or dried for later. The purple blossoms can even be eaten in salad or plopped into ice cubes. Chives are a member of the onion family, although their flavor is more delicate and not as sharp. Since many in my family are onion-haters, I often use chives when others might use onions, in potato or pasta salads for example. And I fondly remember cream cheese and chive sandwiches from my childhood.

I am sure that you will enjoy some of these chive recipes as much as I do.

Asparagus and Mozzarella Frittata with Parmesan and Chives from Kalyn’s Kitchen.

I can’t wait to try these Chive Risotto Cakes from the Barefoot Contessa.

Chives and zucchini go complement each other in Zucchini Ricotta Chive Bread.

Sourdough Herb Crackers combine the tang of wild yeast with the piquant flavor of chives.

Homemade Herb Pasta tastes great with either a red sauce or tossed with sauteed vegetables.

Chives + goat cheese = a quick and easy Herbed Goat Cheese Dip.

I used to manufacture a Dilly Bread mix. It was our best selling mix. I combined those flavors with my love of sourdough for Sourdough Onion Chive Biscuits. You can find the recipe on my older blog, Hestia’s Kitchen.

Also over on Hestia’s Kitchen, another sourdough experiment – Parmesan Chive Pop-ups.