One of my favorite garden companion pairs are chives and roses. I grow chives around the roses in my herb garden and, in addition to enhancing each other’s growth, they are strikingly beautiful together.

All members of the onion family are useful companions to roses. They help to deter aphids, weevils, moles and black spot. I prefer chives over all the others because they are easy to grow, edible and extremely versatile in the kitchen.

Chives are also a good source of vitamins A, C and K and contain antioxidants that fight free radiacals and discourage abnormal cell growth. Herbal folklore suggests hanging bunches of chives in the home to drive away disease and evil.

The slender green stalk of the chive and its delicate lavender flower are edible. The green parts have a mild onion/garlic flavor and the flower has a stronger almost peppery taste. Chives can be used as a garnish, eaten raw and cooked. I sometimes mix the flowers in a cold salad for a visual surprise and taste.

Chive and cheese egg rounds are one of my favorite ways to incorporate chives into a meal. They are delicious fresh out of the oven and can also be frozen and enjoyed at a later date. I have dressed these up on occasion with sausage crumbles, hollandaise sauce or fresh herb aioli, however, on their own with a side of bacon is my preferred way to eat them.

Chive & Cheese

Egg Rounds

(Makes six rounds)

4 fresh eggs beaten.

½ cup shredded sharp yellow cheddar cheese

¼ cup water

1 tablespoon fresh finely diced green chives

1 pinch of salt (optional)

Ground fresh pepper to taste

Preheat oven to 375 degrees Fahrenheit.

Grease a six cup muffin pan (I use original Pam spray.) In a bowl mix together eggs, cheese, water, chives, salt and pepper. Fill the muffin pan cups, evenly distributing the egg mixture. Bake in preheated oven for 15 minutes or until you see centers are firm and cooked through. Keep an eye on them; depending on your oven they may need a few less or extra minutes. Cool on a wire rack for 5 minutes. I run a butter knife around the edges and they pop out of the muffin pan with ease. Recipe can be doubled if you have a 12-cup muffin tin.

Serve immediately or put in an airtight container when cool and freeze up to one week. Reheat in the microwave.

Dawn Conrad is a columnist for The K-V Dispatch. Her email is conrad.gardenmuse@gmail.com.