Most popular herbs seem to come from exotic climates, but the chive is perfectly at home in Britain and can sometimes be found growing wild. A relative of the onion, the chive is a hollow green grass-like stem with almost no bulb.

Keep cooking time to a minimum when using chives as their delicate oniony flavour tends to disappear. They work particularly well with eggs, cheese and other dairy products, and in mashed potato and salad dressings.