Chives

Chives have a mild, onion-like flavor with subtle hints of garlic, making them ideal for adding freshness without overpowering a dish. They are commonly used as a garnish for soups, salads, baked potatoes, eggs, and creamy sauces, and are often stirred in at the end of cooking to preserve their delicate taste. Chives are a source of vitamins A, C, and K, as well as minerals like calcium, magnesium, and potassium. Their bioactive compounds, including sulfur-containing allyl sulfides and flavonoids, are associated with antioxidant, antimicrobial, and potential cardiovascular benefits.