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Chives, which are a member of the onion family, were first cultivated in the Middle Ages. They are incredibly versatile as an ingredient and are available fresh, freeze-dried or you could grow your own.

Unlike onions, they don’t form a bulb underground and therefore it is the delicious grass-like leaves that are the source of the onion flavour. Like an allium, chives producea pretty, globe shaped, lavender-pink flower tuft in the spring, which is also edible, but clip these back to avoid a stronger taste apparent after flowering.

Try a generous pinch of freshly chopped chives stirred into an omelette with a little grated cheddar cheese.