Chives

Chives are the gentlest member of the onion family — slender, grassy green stalks with a soft oniony flavor and none of the harshness of a raw onion or clove of garlic. That mildness makes them an easy, pleasant way to bring the well-studied benefits of the allium family to the table every day.

Like their cousins onion and garlic, chives carry natural sulfur compounds and the antioxidantA helpful substance in colorful fruits and vegetables that protects your cells from everyday wear and tear. More → quercetin, which have been studied for helping keep blood vessels relaxed, supporting healthy blood pressure and circulation. They also lend a small lift to digestionHow your body breaks food down into pieces small enough to use for energy. More → and a touch of vitaminA natural substance your body needs in small amounts to stay healthy, like vitamin C or D. More → C and vitamin K. Because they are so mild, they invite generous, frequent use.

The one rule is freshness: chives lose both their flavor and their delicate compounds when cooked, so they are best snipped raw over a finished dish rather than simmered. A pot of chives on a sunny windowsill keeps a steady supply within arm's reach.