Chives (Allium schoenoprasum) are a hardy perennial herb and one of the first fresh greens of the year, sprouting in March. Grow them from seed sown in spring or, more quickly, from a divided clump of an established plant. They do well in sun or partial shade in moist, humus-rich soil; in dry, poor soil the tips turn yellow. Cut the leaves 2–3 cm above the ground rather than snipping just the tips – the clump regrows quickly and stays tender. The purple flowers are edible and attract bees, but removing them keeps leaf production going, and cutting the whole clump back after flowering brings a fresh flush. Every three or four years, lift and divide older clumps in spring to keep them vigorous. Chives freeze well chopped but lose most of their flavour when dried. For winter use, pot up a small clump in October, leave it outside for a few frosty weeks, then bring it onto a windowsill.