Chives

We use chives regularly, so it makes sense to have them on hand, growing in pots in the garden.
As a easy to grow herb they have pungent, yet reasonably mild tasting leaves.
I use them for flavouring in all manner of dishes, chopped finely and mixed into a salad or as today in fish cakes. There is a flavour of onion, or shallots, even garlic and I think the chopped leaves go particularly well with potatoes or egg. Yes, we grow them primarily for their leaves, but these striking flowers are also edible and make an attractive garnish for salads.