Nothing beats the taste of fresh chives straight from the garden! But if you’ve got a massive harvest on your hands, you’re probably wondering how to keep those flavorful green stalks from going to waste. Luckily, there are a few great ways to stretch out your harvest so you can enjoy that oniony goodness for months to come.
What’s the best way to preserve chives?
If you just need to keep your chives fresh for a few extra days, treat them like a bouquet of flowers and pop them in a glass of water, or wrap them in a damp paper towel and tuck them into the fridge. For long-term storage, you’ve got a few solid options:
- Freezing
- Infusing them in oil or vinegar
- Making herb salt
Technically, you can dry chives, but I wouldn’t recommend it. They tend to lose almost all their flavor and vitamins once they’re dried out. However, if your chives have blossomed, those pretty purple flowers actually dry quite well!
How to freeze chives the right way
Freezing is hands-down the best way to keep chives long-term. They hold onto their flavor and nutrients surprisingly well, and you can even freeze them as part of a custom herb blend. Just make sure you’re using healthy, bright green stalks.
Before you toss them in the freezer, give them a good wash and pat them completely dry. Slice them into those classic little rings, then pack them into an airtight container. You can use a freezer bag, a small plastic tub, or even portion them out into ice cube trays with a little water or oil. For the best flavor, try to use them up within 6 months.
DIY Chive Salt
Salt is a natural preservative that keeps herbs fresh for months, and it’s a total game-changer for seasoning your favorite dishes. You don’t have to stick to just chives, either—feel free to get creative with a custom herb salt blend. Chives play really well with:
- Basil
- Dill
- Garlic
- Parsley
To make it, mix about 9 ounces (250g) of salt with 9 ounces of your finely chopped herbs in a clean glass jar. Store the jar in a cool, dark place to keep the colors and flavors vibrant.
Chive-infused oil and vinegar
If you want to preserve chives in oil or vinegar, the golden rule is to make sure the herbs are completely submerged. Herb-infused oils do best in a cool, dark pantry, while herb vinegars are happiest in the fridge. Since these don’t last forever, try to use them up within a few weeks for the freshest taste.
