Chives

       This most refined member of the onion family is mild in taste, has a stimulating effect on the appetite, and has none of the digestion-disturbing tendencies of the onion. The leaves are the most used part of the plant (when growing your own, do not encourage the beautiful blue flowers; they toughen the herb, although the tiny bulbs can be picked as an unusual delicacy). Frozen chives should be reconstituted in a little water before using. Add this chopped greenery to vichyssoise, salads, and omelets; simultaneously you will be adding good supplies of vitamins A and C and potassium to your diet.