Chives are the smallest species of edible onions. The herb’s scapes, or stems, are often finely chopped and added to soups, fish, potatoes, and other savory dishes. Chive blossoms, the delicate violet flowers that bloom from May to June, can be crumbled and used as a garnish, adding a pop of color and a subtle onion flavor to scrambled eggs, quiche, and goat cheese spreads.