I have chives growing in two pots on the back patio and they are starting to bloom. They are quite reliable, year after year, and have lovely purple flowers that are always appreciated. I don’t use chives in my cooking all that often, although with such a ready source I probably should. This time of year, though, I sometimes use the flowers to give both flavor and color to food. They have a nice, mild, oniony flavor that goes well with many savory dishes. The chopped up flowers sprinkled over a meat sauce or over a nicely grilled steak are a treat.