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“They can also be chopped up, like you would chives, and then thrown into any kind of dish, raw or cooked.”

Add cooked pasta, asparagus, radishes, cheese and half the chives.

Freeze-dried chives are another great option if you don’t have fresh herbs on hand.

Onions — and their extended allium family, which includes garlic, leeks, shallots, chives and scallions—are nature’s greatest flavor amplifiers.

Just crumbling goat cheese, chopping chives and mincing shallots, really — and don’t overmix.