To me, one of the great pleasures of summer in the Midwest, is the short time at the end of May when you can eat garlic chive blossoms.
The 1st time I munched on a chive blossom I was instantly hooked. It’s got a slightly sweet but fairly light onion flavor, and it’s a little better tasting to me than green onions. You’ll still have onion breath when you eat chive blossoms but it’s worth it.
The window for eating the beautiful and tender chive blossoms is small, though. You have to grab them before the little blue / purple flowers are fully deployed, as they can get a little bitter and intense after they flower.
The more they look like this though, in their transparent gossamer wrapping, the better they taste.