Drying Fresh Chives
Summer is over and so is the garden. Before the cold hits I picked the last of my chives and I dehydrated them. I used my Excalibur Dehydrator to do this. Chives can also be dried by hanging them, dried in the oven or even frozen. Once they are dehydrated they should be stored in an airtight container and should stay at their peak for about 6 months although I will use them longer.
Start by picking the chives fresh.
Grab a loose handful of chives.
Cut the chives close to the ground.
Immediately wrap a rubber band
loosely around them.
Cut both ends from the bunches and
pull out any bad or discolored chives.
Rinse the bunches of chives under cold water.
Shake off the water and place the
bundle on paper towel and pat dry.
Using sharp scissors, cut the chives
into about 1/4” long pieces and
place them on your dehydrator shelf.
Place another shelf liner on top (if you have one)
so the dried chives pieces won’t blow all over the place.
Dehydrate around 90 degrees until
the chives pieces are crisp and all
the moisture is removed.
Store in an airtight container.
They should stay at their peak for
about 6 months but I use them longer.