Chives, whether homegrown or store-bought, can help elevate many dishes – from some simple scrambled eggs to seafood platters.
To enjoy their fresh taste all year round, it’s essential to know how to properly store and use fresh chives.
For short-term use, fresh chives can be stored at room temperature for four to six days, but if you wish to extend their crispness, refrigerate them, and they should remain fresh for ten to fourteen days.
Frozen chives can be stored in the freezer for an extended period of four to six months.
Dried chives boast the longest shelf life, lasting two to three years when stored at room temperature without spoilage.
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Freezing chives is an excellent way to prolong their freshness for several months while preserving their vibrant green colour.
Start by washing the chives under cool water and removing excess moisture using a salad spinner or dry paper towels, and then finely chop them.
Then, there are two freezing options: you can either freeze cut chives in ice cube trays or on a parchment-lined cookie sheet.
For the ice cube tray method, evenly distribute the chopped chives in the compartments, fill them with water, and freeze.
Once frozen, transfer the chive cubes from the trays to a freezer bag. Alternatively, spread the cut chives on a parchment-lined baking sheet in a single layer.
Let them freeze completely and then store the frozen chives in a freezer bag or mason jar. Use frozen chives within a timeframe of four to six months.
Storing dry herbs in a cupboard at room temperature is a reliable method that can keep them in good condition for several years.
When it comes to chives, the process of drying or dehydrating involves eliminating all moisture from the fresh herbs, allowing for safe long-term storage.
However, it’s important to note that dried chives may lose their colour and acquire a woody texture over time.
To dry chives, preheat your oven to its lowest temperature, preferably no higher than 185 degrees Fahrenheit.
Begin by washing, drying, and finely chopping the chives, and then line a baking sheet with parchment paper and arrange the herbs in a single layer.
Keep a close eye on the chives as the drying time may vary; remove them from the oven when they easily crumble between your fingers, typically within one to two hours.
Store the dried chives in an airtight jar, keeping them in a cool, dark place, and they should remain usable for two to three years.
