I was Curious, so I dug up one of my cloves to see what was happening. It was very exciting. There were lots of fat white roots. The original clove had turned to mush around a small, firm new, pale-purple-skinned bulb. So I tucked it back carefully to get bigger.
The chives, allium cousins, are a riot. The flowers, broken up, are very good in a strongly flavoured salad. Think dried apricots, goats' cheese, garlic-rubbed croutons...They are incredibly oniony. I let these make flowers and am snipping for kitchen use from the two sterile chives I bought from Jim Glover. Sterile or not they also make flowers, but I've cut them off so all their juice goes into the leaves.