Chives are one of those garden herbs that seem to multiply overnight, leaving us with more than we can possibly use fresh. When someone recently asked me if I knew what to do with a lot of chives, I couldn't help but laugh. As you can see from the image above, I planted TWO chive plants without having any real clear idea what I was going to do with so many chives. There's only so many bagels one person can eat!

Harvest Your Chives

Begin by harvesting your chive plants. I use a normal pair of scissors, and cut all of the leaves of the plant down to about 3" in height. Place the chives in a colander and rinse them in running water to remove any dirt or debris. Pick out any of the leaves that are yellow or wilted.

Cutting the Chives

Once the chives have been rinsed and sorted, split them into smaller bundles of about 10-15 leaves to begin cutting them. Place the bundle on a wooden cutting board and hold them firmly. With a sharp knife, use a rocking motion to cut the chives into small pieces no larger than 1/4" in length. To see what I mean, watch this video of Martha Stewart demonstrating the technique. I use my Kiwi knife to prepare chives, since they're really sharp but still cheap enough to replace in a pinch.

To the Dehydrator!

After the chives have been cut, it's time to dry them out. One of the best purchases I've ever made was my Cosori Dehydrator. It can fit a ton of produce at once, and dehydrating the extras from your harvest is a quick and easy way to preserve them for later use. I begin by lining the trays of the dehydrator with parchment paper, and then spread the cut chives out evenly in a single layer across the trays.

When using my dehydrator, I like to go with the low and slow approach. I set the dehydrator to its lowest setting of 120 degrees Fahrenheit and set the timer for a full 24 hours. This will help preserve the flavor of the chives, which can begin to break down at higher temperatures. Set yourself a reminder to come back tomorrow to gather the dried chives.

Storing the Chives

Once the chives have been dehydrated, you can store them in an airtight container for up to 6 months. I like to reuse a plastic clamshell container for storage, and an added dessicant pack will help make sure they stay fully dry. Label the container with the date of dehydration to help you know how long they've been stored.

Other Options

No dehydrator? No problem! Here are some other of our favorite ways to preserve your chives for later.

Freezing

Freezing can sometimes maintain the fresh flavor and bright green color of your chives even better than drying. Chop your chives finely like we did above, and then place them in ice cube trays and fill with water. Once frozen, transfer the cubes to freezer bags for easy portioning. You can add the frozen chive cubes to soups, sauces, and other dishes throughout the year.

Chive Salt and Seasoning Blends

Make your own chive salt by layering fresh chives with coarse sea salt and allowing the mixture to dry naturally. This flavored salt adds a wonderful herbal note to finished dishes and makes an excellent gift when placed in a decorative jar. Chives also work beautifully in homemade seasoning blends, combining well with other herbs like parsley, thyme, and oregano to create versatile seasoning mixes for various cuisines.

Chives in Preserved Foods

Add chives to your other preserved foods like homemade pickles and relishes, where they add a fresh herbal note that brightens the flavor. I also incorporate chives into our canned tomato sauces, since they bring a nice complexity to the flavor. Chives can transform simple canned goods into gourmet ingredients.

Chive Flowers for Garnishing and Flavor

Chive flowers are not only beautiful but also delicious and edible. You can use the purple flowers as garnish for salads to add a nice pop of color. We've also found that chive flowers can be infused in vinegar or oil to create beautiful and flavorful infusions. The flowers have a milder flavor than the leaves but add a wonderful visual element to any dish.

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