Chives

Source=Leaves of the chive plant, a member of the Allium family
Flavor=Sharp, onion or garlic flavor
Best use=Fresh; frozen if fresh not available
Cooking use=Garnish, blended with soft cheeses, added to salads

The Chive contains a pungent volatile oil, rich in sulphur, which resent in all the Onion tribe and causes their distinctive smell and taste.
It is a great improvement to salads - cut fresh and chopped fine-and may be put not only into green salads, but also into cucumber salad, or sprinkled on sliced tomatoes.
Chives are also excellent in savoury omelettes, and may be chopped and boiled with potatoes that are to be mashed, or chopped fresh and sprinkled, just before serving, on mashed potatoes, both as a garnish and flavouring. They may also be put into soup, either dried, or freshly cut and finely chopped, and are a welcome improvement to homemade sausages, croquettes, etc., as well as an excellent addition to beefsteak puddings and pies.