This hardy perennial herb is a must for all vegetable gardens. The hollow, grass-like leaves have an onion-like flavor and are frequently used for flavoring salads, soups, and stews. Grows well in pots. Try growing some on a sunny kitchen windowsill. Culture: Choose a sunny site, tolerates partial shade. Soil: Rich, moist and well drained. Harvest: Cut leaves, leaving 2” for regrowth. Pick flowers as they open. Preserving: Sealed in plastic bag and refrigerated will last several days. Freeze or dry. Medicinal: Chives contain some iron and vitamins and are a mild antibiotic.