Superthin chives belong to the allium family, along with onions and leeks. Use raw, or add this hollow-stemmed, delicate herb at the end of cooking for a mild onion taste. Pick a uniformly bright green bunch, without yellowing. Store in plastic and refrigerate for up to one week.
Stir snipped chives into beaten eggs with a little flour, chopped bell peppers, and grated Parmesan cheese; pour into a hot buttered skillet and cook like a pancake. Season with salt and pepper.
Fold minced chives and tarragon into goat cheese; spread on whole-grain crackers and top with a thin slice of pear.
Edible, lavender-tinted chive flowers make a lovely addition to salads or canapés. Top crostini with herbed cream cheese, thinly sliced smoked salmon, capers, and a chive flower sprig.
