Chives are available much of the year in grocery stores and from garden centers.  Repot in a container 2 sizes larger, using all-purpose potting soil.  Snip away half the plant’s growth to flavor salads, soups or anything that will benefit from chives’ mild onion taste.  Set the pot in a sunny east, west, or south window.  Keep the soil evenly moist.  With the approach of winder, put chives outside the window for 2 to 3 weeks of mild frost, or give them their necessary cold treatment in the refrigerator.  When you return the chives to their regular place, water them sparingly until growth starts.  Feed regularly with all-purpose plant food, following container directions.  Chives are easy to grow from see, but since some plants are so readily and inexpensively available, that is hardly worthwhile.  Once a plant has been purchased, you can keep successive pots going by dividing the original plant.  Just trim the plant when you need some flavoring.

Creamy Chive Mashed Potatoes

1 1/4 pounds all-purpose potatoes, pared and cut up

1/2 cup part-skim milk ricotta cheese

1/4 cup reduced fat sour cream

1/2 cup fresh chopped chives

1/4 teaspoon salt

1/4 teaspoon black pepper

Cook potatoes in lightly salted water to cover in medium-size covered saucepan until tender.  Drain potatoes and mash . Beat in ricotta, sour cream, chives, salt and pepper and serve.

Photo Credit:  http://www.mountainvalleygrowers.com