How to Freeze Fresh Chives

It’s funny that Kam’s nevermore, always bought me a pack of flowers in our relationship, but as a wholefood cook, I’m very glad to be amazed every few days with bunches of this or that for the kitchen.

I wish to believe in chives is one of the simplest to use ‘finishing herbs’, excellent for spread over all manner of refreshments thanks to their gentle oniony flavor that improves everything they’re mixed with. A plate of scrambled eggs or a baked sweet potato is not a real meal till it’s got a few chopped chives on top.



While you could use it into a delightful compound butter or dehydrated herb, freezing is clearly my favorite way to store fresh chives, as it means I can use the finished result in a similar process I use fresh without any loss of flavor or texture. Chives truly freeze amazingly great thankfully thanks to it’s hollow, tubular structure and while I’ve played about with freezing herbs with water, in oil, and in ice cube trays, I find they are chives are excellent for the flash freezing technique. Just chop fresh chives to the desired length and spread as a separate layer on baking trays, to freeze for 1to 2 hours, before going to the deep freeze in a sealed box.

Doing your this herb frozen is as manageable as using it fresh, just spoon out your required quantity of chopped, frozen chives and smatter overall types of meals including delicious breakfasts, stews, salads, and soups or add to sandwiches or mix into fresh potato salad.

How to Freeze Fresh Chives

It's amazingly simple to freeze fresh chives, so you can store the harvest whenever you have a glut of this flavourful herb.

Ingredients

  • Pack of home-grown or purchased chives

Instructions

  • Line a baking tray with baking paper and leave aside.
  • Gently wash and pat dry fresh herbs to remove dirt or grit. Remove any withered, blackened, or dried out sections and chop to the desired length.
  • Lay chopped herb on a prepared baking tray in a single, even layer. Flash freeze by laying flat in the freezer for 1-2 hours or until completely frozen.
  • Transfer to sealed glass containers and keep in the freezer for up to 3 months.

Notes

  • Use frozen chives straight from the freezer (no thawing required):
  • Sprinkle generously over soups or stews.
  • Add 1 tbsp into scrambled eggs before/after cooking.
  • Add to sandwiches and wraps for a flavor enhancer.

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