Chives are the most petite member of the onion family. They are related to green onions (aka, scallions) and grow in little clumps of long, thin, hollow green leaves.
Almost anything looks better with a spray of chives. Strewn whole across a plate or snipped into inch-long pieces, chives add color to a pale or visually lackluster dish. Chopped finely, they add a very subtle onion flavor to everything from salads to omelets to soups. Chives can also be briefly blanched and refreshed and then used to tie up food parcels and hors d’oeuvres to give them a polished appearance.
Chives are one of four main ingredients in the French mixed herb preparation known as fines herbes.