A versatile plant, chives (Allium schoenoprasum) allow you to green your plates as early as April, in time for spring rolls. A classic garden companion, its summer blooms quickly brighten up your arrangements, triggering an irrepressible desire to flower salads, pasta or rice dishes with its pink nuggets bursting with nectar that is just spicy enough to awaken your creativity and enhance the flavor of the thousand and one dishes of your imagination, while repelling deer and other herbivores.

A variant with larger leaves and more resistant to rust than average, the strain originates from the lower Saint-Laurent. The plant is important there in traditional salty herbs, among other well-established uses but always calling for infinite creativity, especially since the flowers, with high gastronomic potential, tasty and sweet but often neglected, are to be valued in our kitchens.

Easy to grow in pots and drought tolerant, chives are a must-have on an edible green roof.