Chives. Several years ago in a plant identification class at Cal Poly San Luis Obispo, there was a student who, at each and every new plant, asked unceremoniously (but earnestly!), "Can you eat it?" When he finally got to this plant the professor (who was at this point rather tired of the question) grabbed a handful of the foliage and even a few flowers and happily declared, "Eat this!" Used by cooks for centuries as a flavoring or garnish, chives are noted for their onion scented foliage and edible flowers. For gardeners not interested in eating their landscape, this bulbous perennial can be used to nice effect for edging pathways or filing flower pots, borders and window boxes. Hardy to 0F. Europe, Asia and North America.
