When it comes to preserving chives, I’ll be honest with you: drying the green stalks and buds isn’t usually the way to go. However, chive blossoms are a totally different story! They dry beautifully and make a great addition to your spice rack. Here’s the lowdown on how to handle your chive harvest and which methods actually work.
Why skip drying your chives?
The sad truth is that chives lose almost all of that signature zesty flavor once they’re dried. Plus, you lose a ton of the vitamins that make fresh herbs so good for you. The same goes for chive buds—drying them just turns them into flavorless little sticks.
Better ways to save your harvest
If you want to keep that garden-fresh taste for later, I recommend these methods instead:
- Freezing
- Pickling or infusing
Frozen chives will stay flavorful for about six months, and they keep most of their nutrients intact. As for those buds, your best bet for preserving them is pickling them in vinegar or oil. They make a fantastic, zesty substitute for capers!
How to dry chives (if you really want to)
Sometimes you just don’t have freezer space or you really need a shelf-stable herb. If you decide to go the drying route, here is how to do it right:
- Line a baking sheet with parchment paper.
- Spread your chopped chive rings out so they aren’t touching each other.
- Place the tray in a dark, dry spot with plenty of airflow.
- Give the pieces a little toss every now and then so they dry evenly.
- You’ll know they’re done when they make a “rustling” sound when moved.
- Store them in an airtight container in a dark cupboard.
How to dry chive blossoms
Don’t believe the myths—chive flowers aren’t poisonous or inedible! They actually have a lovely flavor profile that mixes the heat of an onion with the sweetness of nectar. They look gorgeous as a garnish, too. Here is how to dry them:
- Snip the green base (the receptacle) off the flower.
- Spread the blossoms out on a baking sheet lined with parchment paper.
- Make sure they have plenty of “personal space” and aren’t touching.
- Find a dry, well-ventilated spot that stays between 70°F and 85°F (20-30°C).
- Keep them out of direct sunlight, or the colors will fade and the flavor will disappear.
- Once they feel stiff and completely dry to the touch, pop them into an airtight jar.
