A friend gave me the most unusual herb the other day: rock chives. These little sprouts--tufted, wispy chives that hardly resemble their mainstream cousins--are indigenous to Asia, but can be grown year-round in the United States. (My friend got hers at a farmers' market in Long Island.) The reason they're called rock chives is that they have a pretty black seed at the top that looks like a pebble. The flavor is a blend of the oniony tang of chives and the sharpness of raw garlic. Try mixing some chopped stalks into tzatziki or sprinkle them over grilled lamb.