Drying Chives is a simple way to preserve this delicious pantry staple! Learn how to dry chives in a food dehydrator or in the oven.
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Chives are so simple to grow in a home garden and they come back year after year. You can trim back chives and dry them, and in a few short months even more will grow back.
From Pub Cheese to Greek Yogurt Egg Salad to Air Fryer Home Fries to Chicken Salad With Dill, chives pack so much flavor into lots of fantastic dishes.
Drying your own chives is both easy and affordable, and I’ll show you how.
How Do You Dry Fresh Chives?
There are four methods you can use to dehydrate fresh chives – the dehydrator, the oven, hanging to dry, and the microwave.
I’ll walk you through each of the options in the printable recipe card at the bottom of the post.
Is it Better to Freeze or Dry Chives?
It all depends on what equipment, how much pantry vs freezer space you have, and how you intend to use them. Freezing chives is faster than dehydrating them, but it does take up more space.
Much like with freezing onions, frozen chives will get mushy when thawed. While they’re not great for garnishes or appearances, they’d be wonderful mixed into a casserole or a baked dish.
On the flip side, you only need a rimmed baking sheet and some parchment or waxed paper to freeze chives. If you prefer to freeze your fresh chives, chop them before freezing.
Freeze for 2-3 hours on a parchment-lined baking sheet and transfer to freezer storage for 6-9 months.
How Long Does it Take to Dehydrate Chives?
Drying conditions and methods will determine the total drying time, but on average, it takes 10-15 hours in the dehydrator.
I have owned this dehydrator for at least a dozen years, and it has held up beautifully. I’ve added additional trays over the years and it is a workhorse in summer and fall.
I can dehydrate garlic, dry rosemary, dry peaches, dehydrate basil, dry oregano, dehydrate mint, dehydrate marshmallows, dry limes, dehydrate tomatoes, drying thyme, dry pears, dehydrate onions, and dehydrate apples in a flash.
HOW TO STORE DRIED Chives
As long as they are stored in a cool and dry place, dehydrated chives will be good for at least a year.
Make sure the dried chives are fully cooled before putting them into an air-tight container. As they cool they will release heat that could result in condensation and eventually cause it to mold.
FRESH Chives TO DRIED Chives COOKING CONVERSION
Dried herbs are 2-3 times more powerful than fresh. I always start with a 1:3 ratio when I am using dried herbs.
If a recipe calls for 3 teaspoons of fresh chives, start with 1 teaspoon of dried chives and then adjust to taste.
Pro Tips/Recipe Notes
- The portion of the chive that you can cut to eat can be referred to as a stalk or a scape.
- I prefer to leave the chives whole on the dehydrator tray, but if you have trays with a mesh screen, chopping them before drying also works well.
- Using kitchen shears is an effective way to chop a lot of chives at once.
- Avoid the temptation to increase the heat on the dehydrator or oven to speed up the process. Low and slow wins in the race on this one.
- The chives are ready when the stalks break or snap instead of bend. They will feel like dried grass when ready.
- Store fully cooled chives in an air-tight container like a mason jar for up to a year.
- If you grow chives in your garden, leave the stalks with the purple blossoms intact if possible. Bees and other pollinators love chive blossoms!
Drying Chives
Ingredients
- 1 bunch fresh chives
Instructions
How to Dehydrate Chives in a Dehydrator
- Rinse the chive stalks/scapes in a bowl of water.1 bunch fresh chives
- Carefully dry stalks in a salad spinner or between layers of a tea towel/flour sack.
- Arrange the stalks on the drying racks so that they aren’t touching.
- Dry chives at 95F, rotating the trays every 2-3 hours.
- Chives are ready when stalks are dry to the touch and has the consistency of dried grass (~10-20 hours).
- Once cooled, chop into small pieces with a knife or kitchen shears.
- Allow chive pieces to fully cool before storing in an air-tight container.
How to Dry Chives in the Oven
- Chop clean dried chives into small pieces with a knife or kitchen shears.
- Place chives on baking sheets lined with parchment.
- Place in the oven at the lowest temperature possible (usually 140-170 degrees F) and prop open the door with the handle of a wooden spoon.
- Check at 30 minutes, agitating the chives to move them around.
- Continue to cook until fully dry, checking every 15-20 minutes.
How to Air Dry Chives
- Suspend small amounts of chive stalks in a paper bag with holes punched in it and close the top of the bag with string, yarn, or a rubber band.
- Hang in a place where it can get air circulation.
- Peek in the bag daily. Drying time will vary depending on conditions.
Drying Chives in the Microwave
- Chop clean dried chives into small pieces with a knife or kitchen shears.
- Place chive pieces between two paper towels and microwave on high for 40 seconds.
- Move the pieces around and microwave in 20-second increments until the chives are dried and crunchy (~1.5-2.5 minutes).
- This method only works well in small quantities. Do not try to dry too much at once.
Notes
- Dried chives will last for a year in a cool dry place.
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