Chives are one of those herbs that springs up early and bounces back after each cutting.
They can be substituted for garlic and onions (in marinades, roasted veggies, salad dressings, sour cream dip or cream cheese/butter spreads), but I find they’re mostly useful for freshly flavouring mashed and baked potatoes.
Chives need little to no maintenance. Next to mint, they’re some of the earliest herbs and grow and they come back year after year (being a perennial plant).
To concentrate flavour in the long leaves, you should cut off the purple flowers. You can use them for an onion-flavoured decoration in salads or pop them into vinegar containers for onion-y vinegar.
Or you can let the flowers go to seed and sow chives throughout your garden.
Soil: well-drained, rich, 6.0-7.0 pH
If the chives become too abundant, you can split the plants in the early spring phase or later when the plant goes to seed.
When harvesting, trim at an inch or two off the ground so the plant can rebound.
You can freeze chives for storage by first freezing them overnight in a thin layer within an open container to dehydrate them and then place them in a sealed jar in the freezer for longer storage.