Somethings I've learned about chives:
1) They are very easy to grow and look great in a perennial gardens, vegetable gardens or in pots.
2) They survive our Canadian winters in pots
3) They are a perennial herb
4) The stems and flowers are edible
5) They're low in cholesterol, sodium and saturated fat
6) They're high in dietary fiber, Vit A, C, K, B6, Riboflavin, Folate, calcium, iron, magnesium, potassium, thiamin, niacin, pantothenic acid, phosphorus, zinc, copper and manganese
7) They can be used in so many ways in cooking
8) The blossoms and stems are edible and look great in a variety salads
9) The blossoms and stems taste much like a mild onion/garlic and can be used in recipes calling for onions. Chopped up they make great toppings for baked potatoes, pasta dishes, garlic bread and are nice added touch to tuna/salmon salad.
10) Blossoms and stems can be dehydrated or frozen for later use.