“Chives belong to the same family as onion, leeks and garlic.”
“Leaves are used fresh and can be dried but will discolor and quickly absorb moisture. Chives can also be frozen for later use.
Leaves can be used to flavor salads, dips, soups, stews, vinegars, cheese dishes sour cream and butter. Flavor is much milder and more subtle than other members of the onion family.”
Taken from the University of Illinois Extention extension.illinois.edu/herbs/chives.cfm.