Michigan State University Extension
Preserving Food Safely - 01600642


Dried chives are not as flavorful as fresh chives,
since chives lose much of their flavor when dried. A pot
of chives is easy to keep inside and is productive all

To dry chives, cut tops from the plant before flowers
form. Chop in 1/4-inch pieces. Do not wash, but discard
any dirty pieces.


Spread chives in a thin layer over trays and dry at no
more than 110 degrees Fahrenheit until brittle, 4 to 6


Spread chives in a thin layer over trays. Dry in a
well ventilated area out of sunlight 8 to 10 hours.


Spread chives in a thin layer over trays. Dry at not
more than 110 degrees Fahrenheit for 4 to 6 hours until
crisp, keeping door ajar.


Dried chives add a mild onion flavor to salads and
casseroles. Sprinkle 1 tablespoon dried chives over an
omelet before cooking or into 2 eggs to be scrambled. Add 1
tablespoon with each cup of milk in a white sauce to add
flavor and color.

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