One of my favorite early signs of spring is when the chives come up. Chives are a perennial herb in the onion family. They start popping up in March and flower in May.
I like to snip chives over salads. But, they are also used in soups and savory pancakes. I've also made chive butter, which is delicious.
Once you grow chives they will expand every year. If you want more chives, it is easy to divide them and make lots more chive plants. Chives also produce fresh, tender leaves from March until a hard frost, up to eight months.
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