Allium schoenoprasum. Its delicate, tubular, hollow stems are dark green with a mild yet tangy flavor. After enjoying it fresh through the fall, cut back the entire plant, discarding woody or brown stems. Clean, dry, dice and freeze it for use in savory omelets, herbed butters or for sprinkling over Potato-Leek soup. Its lavender-pink flowers create beautiful bottles of rose-pink Chive vinegar for light, zingy salad dressings. (OP.)

One packet of about 800 seeds