Paula and I cook with lots of fresh herbs from the garden. Chives are very easy, but bloom and then look ragged, called bolting in garden-speak. We have four clumps, and at two week intervals, we will cut the oldest clump off at the ground, assuring us of fresh, crisp chive foliage almost year round. If you only have a single clump of chives, just cut part of the clump to the ground every few weeks, and you can keep handsome foliage for your kitchen.
Sometimes, we use the buds of the blooms in salads, but if you are not fond (let’s say crazy) about the taste of garlic, best avoid this. But, I think the buds are excellent in a Caesar salad and in place of garlic in pasta dishes.