Chives lose much of their flavor when dried, so extension services recommend freezing them instead. Wisconsin Extension says chives lose a lot of flavor if dried, and Ohio State University Extension lists chives among the best herbs for freezing. If you still want dried chives, they can be dried in the microwave (1 to 2 minutes on high per cup, according to Oregon State Extension) or in a dehydrator at the general herb setting of 95-115°F. This guide explains both options, how to freeze chives and when each is worth it.
Freeze or Dry?
- Freezing keeps more flavor. A UC Cooperative Extension guide says freezing works well for herbs like parsley, dill, basil, chives, lemon balm, mint and tarragon, and Wisconsin Extension says chives lose a lot of flavor if dried.
- Dried chives discolor and absorb moisture. Illinois Extension says chive leaves can be dried but will discolor and quickly absorb moisture.
- Frozen herbs suit cooking. Ohio State says frozen herbs may be better suited for cooked dishes than as a garnish.
How to Freeze Chives
- Wash and pat the chives dry.
- Chop them. The UC guide notes that chives are thin and will freeze quickly.
- Put them in a freezer bag. Wisconsin Extension says the leaves do not need to be thawed before using.
- Use within three to six months for best quality, according to Ohio State.
How to Dry Chives in a Dehydrator
Oregon State Extension says to preheat the dehydrator to 95-115°F, and the general herb time is one to four hours. Spread chopped or whole chives in a single layer, check often, and stop when they crumble. See drying herbs in a dehydrator for more detail.
How to Dry Chives in the Microwave
Oregon State says herbs commonly dried in the microwave include parsley, celery leaves, chives, thyme and sage, and gives a general guide of cooking 1 cup of herbs on high for 1 to 2 minutes. Spread them between paper towels, microwave in short bursts, and stop as soon as they are dry to avoid scorching.
How to Tell They Are Dry and How to Store Them
Oregon State says herbs are dry when they crumble and the stems break when bent. Store dried chives in an airtight container in a cool, dark, dry place and use them within six months to a year for best flavor.
Harvesting Chives
- Snip at the base of the plant (Wisconsin Extension), cutting about one inch above the soil (Illinois Extension).
- Keep harvesting through the season to prevent the leaves from becoming tough (Illinois).
- Fresh chives keep in the refrigerator for up to a week (Wisconsin). The flowers are also edible as a garnish (Illinois).
A Note for Pet Owners
The ASPCA lists chives as toxic to dogs, cats and horses (it names N-propyl disulfide). Keep them away from pets whether fresh, frozen or dried.
Quick Answers
Can you dry chives?
Yes, but they lose a lot of flavor. Wisconsin Extension recommends freezing instead.
How do you dry chives in a dehydrator?
Use the general herb setting of 95-115°F, spread in a single layer and check often. Most herbs take one to four hours.
How long do frozen chives last?
Ohio State Extension recommends using frozen herbs within three to six months for best quality.
Can you dry chives in the microwave?
Yes. Oregon State lists chives among herbs commonly dried in the microwave, at 1 to 2 minutes on high per cup.
What other herbs should I freeze?
Parsley, dill, basil, mint, lemon balm and tarragon, per UC Cooperative Extension. For herbs that dry well, see how to dry herbs.
