CHEESE BALLS WITH CHIVES 250 g cream cheese 12 chive flower heads 1/2 cup chive leaves, chopped Place cheese in the freezer for about 10 minutes to harden. Pull florets off the flower heads. Reserve stalks. Using wet hands, make a dozen cheese balls. Roll half in chive florets and half in chopped leaves. Pick a segment of stalk in each ball for easy handling and serve cold. Makes about 12 cheese balls. Chives Clumps of chives decorate almost every flower bed in my garden but are at their best in a rock garden. In May and June, the nectar-rich flowers attract bees, swallowtail butterflies and a multitude of other insects. And their long blooming season accompany irises, peonies and clematis. A member of the garlic family, chives grow best in full sun but tolerate shade. Rich soil is better but poor soil will do. In other words, chives grow in any condition but the most extremes. A hardy perennial, it will reseed itself without becoming invasive. Leaves and flowers have a mild onion taste that goes well with egg dishes and in vinaigrettes. Sprinkle florets on green salad and cold soups, add to sandwiches and pasta dishes.