A. tuberosum (Chinese Chives)

• Chives should never be cooked, since cooking quickly dissipates their taste
• Snipped with scissors, they can be added in generous measure to many dishes and salads
• With its delicate onion flavour, crunchy texture, and fresh green appearance chives liven up potato salads and soups
• Stirred into thick yogurt, chives make a fresh relish for grilled fish
• Chives are especially good with potatoes and eggs
• The leaves are good for garnishing soups & salads
• In soft cheeses, omelettes & sauces
• Individual flowers can be added to salads as decoration