Why: Again, chives are not the first things that come to mind when you think of flowers, but their blossoms are beautiful and edible. Chives will come back year after year if you let them.
When and where: Plant chives in a spot where they will get partial to full sun. You can start chive seeds indoors to transplant or direct-sow them outside throughout April and May.
Garden-to-table tip: Add bold, purple chive blossoms to salads or soups as an oniony garnish. (Buy chives seeds.)
Stacy Brewer, teacher, urban farmer, and self-proclaimed garden nerd, is committed to cooking with local and seasonal ingredients and growing as much food as she can in her modest yard. Find more of her past work at seattleseedling.com.