How to Preserve Fresh Chives

A Bunch of Chives

Chives, the smallest member of the onion family, are a perennial herb that thrive moderate temperature zones. The plant dies off every year only to return with a flourish of lavender flowers. The stalks of the plant are chopped for flavoring and garnish for salads, pastas and potatoes, just to name a few uses. Chives can to preserved in a number of ways.

Instructions

1. Cultivate and pick quality chives. Allow your chive plant to become well-established before harvesting the stalks. Pick no more than one-third of the stalks at any one time so not as to destroy the plant. Choose only healthy, thriving plants.

2. Freeze the chives in bags. For instant garnish for soups and other hot dishes, chop up fresh chives and freeze them on a cookie sheet. Once solid, transfer the chives pieces to plastic bags, squeezing out as much air as possible. Sprinkle the frozen chives directly into soups, sauces and other creations. Store the herbs up to six months.

3. Air dry the chives. To air dry chives, pick the stalks, tie them with twine and hang them inverted in a cool, dark place, such as a garage or basement. Allow to remain about two or three weeks or until crisp. Crumble and store in air-tight jars. Store the herbs up to six months.