Chives, relatives of the onion and the leek, are well recognized by their long and slender green, hollow stems. The chive has a milder flavor than onions, and its delicate lavender-colored flower is also edible. Chives are a good source of Vitamin A, which helps the body metabolize proteins and sugar, and they contain a fair amount of calcium. A high presence of Vitamin K means that eating chives diminishes the risk of blood clots, reduces blood pressure and blood cholesterol levels, and aids in bone strength. When cooking with chives, add them toward the end to retain their flavor.