vegetable stocks, soups, creamy sauces, potato dishes and omelettes, adding the herb to the dish just before serving. Purple-blue chive flowers are also eaten and used as a garnish.

Though less common than bulb onions, chives and green onions can pull double duty, combining onions’ pungency with herbs’ delicacy. Here’s how to use either to enhance your springtime cooking.

vegetable stocks, soups, creamy sauces, potato dishes and omelettes, adding the herb to the dish just before serving. Purple-blue chive flowers are also eaten and used as a garnish.