The Germans add chives to mayonnaise and the Russians use them with lamb and beet dishes. The English use chives in fresh cheeses and salads. Egyptians and Lebanese garnish spicy meat stews and sauces with chives. Persian cuisine uses chives and garlic chives lavishly in herb salads, meat sauces and soups. The Japances use chives for a garnish for their clear soups and add garlic chives to fish and vegetable stews.
Thai dishes call for large amounts of garlic chives.
Both varieties of chives produce sweet edible flowers which can be scattered over salads or dipped in a light batter and fried gently. Steep the blossom of both varieties in white wine vinegar for marinades and salads. Flavors are diminished by cooking so sprinkle over foods at last minute. If you take a look at the seasoning in many European-based dishes, you will find recurring herbal themes. Certain herbs just seem to go well together.