Garlic chives are different than regular chives. In Chinese cuisine, they are considered a delicacy where they are used as garnish on soups, in salads and stirred fried dishes. You use them as you would regular chives chopping the leaves up for these dishes. They taste like mild garlic vs regular chives, which have an oniony taste. This year they are producing beautiful flowers as well.
I recently tried the flowers instead of the leaves in my Flowers Good Enough to Eat class I had out here at the farm. I tried them with other herbs in a sherry vinaigrette for tomatoes and the subtle nuance in flavor was wonderful. A big plus is how beautiful they are when flowering in my herb garden and they are fairly drought tolerant.
The recipe comes from the late Amy Hetager who was one of the founders of Home Grown New Mexico here in Santa Fe. Here is the recipe for the vingarette and salad: AMY’s TOMATO SALAD