Chives are wonderful on baked or roasted potatoes, in potato salad, soups, stews, in baked breads and to flavor sauces or dips. They are also good on deviled eggs or on roasted chicken. Any recipe where you would like a mild onion flavor with more nutrients than onions have. Chives are high in potassium, iron and calcium, vitamins A and C, folate, niacin, riboflavin and thiamin. As a rich source of vitamin C, folk remedies recommenc chives to help alleviate a stuffy nose and colds. They have much more nutritional value than onions, so anywhere you can substitute them is a health benefit.
If you don’t use the whole bunch right away, just leave them on your counter to dry and they will keep for a long time. Chives have the most flavor when fresh, dried they are okay, but never freeze chives – they just lose all of their flavor when frozen.