Dried chives are a commonly used herb. In culinary use, the scapes and the unopened, immature flower buds are diced and used as an ingredient for fish, potatoes, soups, and other dishes. The edible flowers can be used in salads.
Chives are grown for their scapes and leaves, which are used for culinary purposes as a flavoring herb, and provide a somewhat milder flavor than those of other Allium species.
Chives have a wide variety of culinary uses, such as in traditional dishes in France, Sweden, and elsewhere. In his 1806 book Attempt at a Flora (Försök til en flora), Retzius describes how chives are used with pancakes, soups, fish, and sandwiches. They are also an ingredient of the gräddfil sauce with the traditional herring dish served at Swedish midsummer celebrations. The flowers may also be used to garnish dishes. In Poland and Germany, chives are served with quark cheese. Chives are one of the fines herbes of French cuisine, the others being tarragon, chervil and parsley. Chives can be found fresh at most markets year-round, making them readily available; they can also be dry-frozen without much impairment to the taste, giving home growers the opportunity to store large quantities harvested from their own gardens.