Credit: Isabelle Rozenbaum & Frederic Cirou / Getty Images Like onions, scallions, shallots, leeks, and garlic, chives are part of the allium family. They differ from these other allium crops in that they are perennials and less pungent, says Steve Reiners, professor and horticulture section chair of Cornell University College of Agriculture and Life Sciences. Home cooks use fresh chives as a garnish like other herbs such as parsley or basil to add a finishing touch of savory flavor. Get to know three popular varieties of chives—common chives, garlic chives, and Siberian chives—before cooking with them. Common Chives As the name implies, these are the most common types of chives and the easiest to find packaged in your grocery store. Look for ones that are bright green and plump; they should also show no visible signs of wilting. Common chives grow in clumps of small, slender bulbs that produce very thin, blue-green leaves, ranging in height from 10-15 inches. Their edible, flavorful flowers can be found in white, pink, purple, or red, depending on variety.