Quickly and Easily Freeze Dry Your Chives for Long Lasting Flavor and Freshness

Co-authored by Danielle Blinka, MA, MPA

Got extra chives you don’t want to waste? Maybe you’ve grown some chives in your herb garden and want to use them later. We’ll help you easily preserve your chives by freeze drying them. When you freeze dry them, chives maintain most of their flavor, though they can lose crispness. Best of all, it only takes a few minutes to prep chives for the freezer.

Things You Should Know

Wash and chop your chives before you freeze dry them so they’ll be easier to use.
Freeze dry the chives in a freezer bag, on a baking sheet, or in ice cubes.
You can store chives in the freezer for about 6 months, though they taste best in the first few weeks after you freeze them.

1

Harvest the chives.

Use scissors to snip chives about 2 in (5.1 cm) above the root. Work your way from the outer leaves to the inner leaves so you can cut them evenly. Your chives will regrow if you leave the lower part of the stem intact.^{[1]
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- If you’re using garlic chives, just pull them out at the root, then cut the root off.
- You can harvest your chives during the growing season, from spring until 3 weeks before the predicted first frost.

2

Wash the chives under fresh water.

Hold the chives under a water faucet for about 10 seconds. Gently massage the stems to remove any dirt or debris. Place the chives on a clean towel.^{[2]
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- You can place your chives in a colander for rinsing if that’s easier for you.

3

Trim away the damaged areas.

Pick through the chives to look for wilted areas. If you see any, use sharp scissors to cut them away. Check all the chives so your frozen chives will have the best flavor possible.
- Wilted chives may taste bad in your recipes.

4

Pat the chives dry using a clean towel.

Lay the chives out on a towel. Then, lightly dab them with a second clean towel. Be careful that you don’t crush them.^{[3]
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- You could also just leave your chives sitting out on a towel until they air dry.

5

Chop the chives into ¹⁄₄ inch (0.64 cm) pieces.

Transfer your chives onto a chopping board. Then, use a sharp knife to cut the chives into smaller pieces. Chopped chives will be easier to use once they’re frozen.^{[4]
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- It’s very difficult to cut frozen chives because they’ll get mushy.

6

Transfer the chives into a heavy duty freezer bag.

Place the chives into the bag, then squeeze out all of the air. Make sure the bag is as airtight as possible because your chives will retain more freshness. Ideally, there should be no air in the bag when you freeze dry them.^{[5]
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- If you have a kitchen vacuum sealer, use it to remove the air in the bag to maintain maximum freshness.

7

Spread the chives on a baking sheet as another option.

Create a single layer of chives on a sheet of parchment paper. Place the parchment paper on a baking sheet for stability.^{[6]
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- The baking sheet will make it easier to transfer the chives into a freezer bag after you freeze them. Keep in mind that the chives will thaw easily, so it’s best to limit how much you handle them.

8

Put the chives in an ice tray for use in soups or sauces.

Fill about 2/3 of the ice cube molds with chopped chives. Then, cover the chives with water or olive oil. Before freezing, wrap clear plastic cling wrap around the ice tray to protect the flavor.^{[7]
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- After freezing your chives, transfer the ice cubes into a freezer bag for easy storage if you don’t want to keep them in your ice tray.

9

Freeze the chives for 2 to 3 hours.

Place the chives on a flat surface in your freezer. Leave the chives undisturbed for a few hours to freeze dry them. It’s okay to leave them in the freezer longer if that’s more convenient for you.^{[8]
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- If the chives are in a freezer bag, lay the bag on the flat side so the chives are spread out in a thin layer.
- If the chives are on a baking sheet, transfer them to a freezer bag once they’re frozen.

10

Store the chives in the freezer for up to 6 months.

Freeze dried chives slowly lose their flavor over time. They’ll be tastiest in the first few weeks after you freeze them. However, you can typically use them in recipes for up to 6 months, though they may not taste as fresh.^{[9]
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- Freezer damage on chives looks like dark spots or translucent patches. You might also notice areas that look watered down.^{[10]
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11

Use the chives in recipes directly from the freezer.

Freeze dried chives taste best if you don’t thaw them. Simply toss the correct amount into your recipe to season your dish. If you froze your chives in ice cubes, add the entire cube to a sauce or soup and let it melt as it cooks.^{[11]
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- If you do want to thaw your chives, it typically takes about 10 minutes from them to fully defrost. They’ll still be flavorful, but they’ll likely be mushy.

Community Q&A

Question

What do I do with the flowers?

Michele

Top Answerer

You can freeze them along with the rest of the cuttings. Chive buds and blossoms are edible. Add chive flowers to a stir fry. The full blossom is a delicacy that goes well with potatoes, eggs, veggies and poultry.
Question

I have an abundance of flat garlic chives. Can they be frozen whole ( about a foot tall)? Or must they be chopped up? Pros and cons?

Torpi

Top Answerer

Chives can be frozen whole if you have enough room. Freezing them chopped up means that you can just take however much you need and throw it into your meal the moment the recipe calls for it. If you freeze them whole, you have to wait for them to defrost and then cut them up first. It's up to you whether you want to do more work now, or more work every time you want to use your frozen chives.
Question

I did exactly what the direction said and when I went to use them they were mushy and tasteless?

Elizabeth

Community Answer

Do not unfreeze them after they have been frozen. You can prepare them as normal rather than unfreezing them, as that is what makes them mushy.