Even when they’re not a stated recipe ingredient, chives add color and subtle onion favor to just about any dish: eggs in the morning, salads and soups at lunch and vegetables, poultry, fish, and compound butter at dinner (see a recipe for chive butter).

A sprinkling of tiny snipped chives adds a festive garnish dusting to any plate, and in their “long form,” they can tie asparagus or green beans in bundles, make graceful “X” designs over steaks, chops, fish and poultry. Combine chives with roasted red or yellow peppers or a slice of red tomato to make a tasty color statement. Halve red and yellow grape tomatoes in a vinaigrette with snipped chives for a delicious and low-calorie topping or condiment.

If your pot of chives flowers, consider that a bonus and use them immediately as a glorious garnish.

• Try this recipe for Spice-Seared Tofu with Avocado, Beets & Cucumbers. The sauce is an avocado purée with chives.

Chives in flower. Photo by Bura | SXC.