• Add chopped chives to cream soups and cream-based sauces - a teaspoon per cup of sauce.

• Chop and add chives to scrambled eggs and omelets- a teaspoon per egg.

• Mince chives and add to cocktail sauce for shrimp - a teaspoon per 1/2 cup of sauce.

• Process 1/2 cup cream and 1 pound of shredded white cheddar cheese until smooth, then stir in 2 tablespoons chopped chives, as a sandwich spread or dip.

• In combination with the other herbs to make "fines herbes" add chives to poaching liquids for fish, creamed chicken and in the water for cooking vegetables.

• Mince chives and add to any vinaigrette salad dressing - a tablespoon per cup of liquids.

• Use long strands of chive leaves as an unusual garnish for dinner plates.