Michigan State University Extension
Preserving Food Safely - 01600642
08/03/99
DRYING CHIVES
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
winter.
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.
CHIVES - DEHYDRATOR
Spread chives in a thin layer over trays and dry at no
more than 110 degrees Fahrenheit until brittle, 4 to 6
hours.
CHIVES-OUTDOORS
Spread chives in a thin layer over trays. Dry in a
well ventilated area out of sunlight 8 to 10 hours.
CHIVES-OVEN OR HOMEMADE DRYER
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.
CHIVES-USES
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.
This information is for educational purposes only. References
to commercial products or trade names does not imply
endorsement by MSU Extension or bias against those not
mentioned. This information becomes public property upon
publication and may be printed verbatim with credit to MSU
Extension. Reprinting cannot be used to endorse or advertise
a commercial product or company.
This file was generated from data base 01 on 05/29/03.
Data base 01 was last revised on 08/03/99.
For more information about this data base or its contents please contact
wrublec@msue.msu.edu . Please read our
disclaimer for important
information about using our site.