How do I select and store chives?

Chives belong to the same family as onions, leek, garlic, and shallots.  Chives are the most delicate member of the family.  Most of the time, they are eaten  fresh because, when dried, they lose much of their flavor.  However, they  can be freeze-dried; these are best for cooking rather than garnishing.   

The best season for chives is spring, when they are tender and green They start to blossom in late spring, and by then, they’re too tough to use.  In hot or wet weather, they spoil quickly.  Therefore, it’s wise to sniff before purchasing.  Don’t buy chives that smell bad or that have dried out and turned brown. 

Because chives freeze and rot easily, they should be stored in the warmest part of the fridge (usually the top shelf).  They generally last only 3-4 days. Use them on baked potatoes, eggs, salads, rice, pasta, or fish. 

Chinese chives, which  are good for Asian dishes, are best in winter. 

Source(s):

Chow.com  “Chives and Chinese Chives”

http://chow.com/ingredients/160