The old culinary favorite. Easy to grow indoors on a windowsill, or plant outside for a maintenance-free source of fresh Chives. Ordinary garden soil in full sun is best for cultivation. Fresh is better - dried Chives lose lots of their flavor. They can be cut back to the ground 3 or 4 times a year. Divide your Chives in spring or fall if you don't have enough. Deadhead them to keep from reseeding if you have too many. The showy ball-shaped clusters of pink/purple flowers are not only edible but dry well. The oil in chives is antifungal, insecticidal and antiseptic. They are diuretic, lower blood pressure and are an excellent tonic.