Last updated on October 23rd, 2023 at 09:01 pm
Freshly bought or self-harvested chives bunches can be preserved in different ways. Ideally, you use the stalks very fresh, but otherwise the kitchen herb can also be stored for a few days. For this purpose, wrap it in a damp cloth and put the wrapped bunch in the crisper. Alternatively, you can put the fresh chives in a glass of water – but then they often turn yellow very quickly. Other methods allow more permanent preservation of fresh chives.
Unless you can use chives fresh, you should freeze them if possible. Only then the herb retains its intense flavor – for this reason you should not dry chives under any circumstances, because then you get only a kind of tasteless chives hay. Wash the freshly harvested chives and dry them well. Now cut the stalks into small rolls using sharp scissors and pack them either in an airtight can or in a freezer bag. The frozen chives will keep for about six months.
Pickle chives in salt
To season various dishes (such as soups and sauces) and salads, chive salt is also excellent. Of course, depending on your taste, you can add a whole composition of herbs and make a delicious herbal salt of your own creation. For example, garlic, parsley (leaf and roots), basil, tarragon or dill go perfectly with chives. Chop about 250 grams of the selected herbs as finely as possible and mix them with also 250 grams of salt. Fill the mixture into clean and boiled jars with screw tops and store them in a cool and dark place.
Pickle chives in vinegar or oil
Like many herbs, you can pickle chives in vinegar or oil to preserve them. Feel free to experiment a bit, combine different spices and find out what tastes best to you. The only important thing is that the herbs are completely covered with vinegar or oil. Chive vinegar is best stored in the refrigerator and should be used up quickly, while chives in oil are better kept in a dark and dry place.
Tips & Tricks
Do you like pesto? Then why not try chive pesto! Puree 30 grams of roasted sunflower seeds, 100 grams of fresh chives, 50 grams of freshly grated Parmesan cheese, half a teaspoon of salt, two crushed garlic cloves and 150 milliliters of sunflower oil in a blender to a fine sauce. Fill this into clean jars with screw tops and cover with more oil.