SPECIES: Allium Schoenoprasum

FORM: Slender, hollow leaves grow in clump form; leaves 12-18 inches long with mild onion flavor.  New growth in spring; leaves die back with first hard fall frost.

FLOWERS: Small, light purple flowers showy in early spring, fragrant and edible.

EXPOSURE: Full to part sun.

VARIETIES: Garlic chives, thin flat leaves with garlic flavor; pretty white flowers on stalks 2-3 feet in late summer or early fall.

CULTURE: Average soil and water. Cut back after flowering to promote new growth. Divide early spring, after flowering. Carrots are good companion plants with chives, says Wendy Wells of Capt. Morgan's Herb Farm in Mathews.

USES: Mixed vegetables, egg dishes, salads and dressings, broiled poultry, stews, casseroles, baked fish and more.

HARVEST: Snip outer leaves regularly all season, says Wendy. Cut flowers in spring. To preserve, scissor-snip for freezer or vinegar.

Source: Taylor's Guide to Herbs

SPRING'S CHIVE RELISH

• 1 cup peeled and chopped cucumber
• 3 chopped radishes
• 1 tablespoon chopped fresh chives
• 1/4-1/3 cup chive vinegar
• sugar to taste

Combine all ingredients and let stand several hours or overnight. Serve as an accompaniment to meats. Yields: 6-8 servings.

HERBAL VINEGARS

To make any herbal vinegar straight from the bottle, let the vinegar ``age'' in a dark, cool place for 4-6 weeks or in a sunny windowsill for 3-4 weeks. Any cloudiness in warm/sunny vinegar will disappear after the vinegar is filtered.

You can use distilled white vinegar, red or white wine vinegar, Japanese or Chinese rice vinegar, apple cider vinegar, champagne vinegar, sherry vinegar or malt vinegar.

Sterilize a quart canning jar for making the herbal vinegar and a bottle for the finished product. Use 1 cup minimum of fresh herb or herb combination, swish herbs through cold water to remove dirt and gently pat dry. Pack herb(s) in quart canning jar, using a wooden spoon to bruise the herbs. Pour vinegar over herbs to within one inch of jar top; push herbs down with wooden spoon and shake jar to release air bubbles. Place plastic wrap over jar opening, then cap with metal lid. Due to chemical reaction, vinegar should not come in contact with metal.

If you heat the vinegar before pouring it over herbs, it will be ready to bottle in a week.

When your vinegar has the flavor you like, strain it through coffee filters several times before pouring it into a sterilized container. You can add a sprig of herb for decoration and identification. Cap immediately and enjoy.

CHIVE BUTTER

• 2 sticks unsalted butter, softened
• 5 tablespoons fresh or 5 teaspoons dried chives, cut into small pieces
• 1 teaspoon lemon juice

Combine all, blending thoroughly, by hand or in food processor. Keep in refrigerator for a few weeks or freeze up to six months.