Green, grasslike, 12- to 24-inch-long spears form in clumps. Clusters of rose purple or white flowers in spring. Perennial.

Best culinary varieties: Chives (A. schoenoprasum); all zones. Chinese or garlic chives (A. tuberosum); zones 1–24, H1–H2.

Growing tip: Increase the number of plants by dividing in winter every two years or so.

Harvest tip: Gather chives by snipping the spears to the ground (otherwise you'll have unsightly brown foliage mixed in with the green).

Uses: Butters, cheeses, eggs, lamb, mayonnaise, potatoes, rice, salads, sauces, seafood, soups, sour cream, stews, and vegetables.

Home-grown herbs