What's the best preservation method for chives?

Storing chives properly will help them retain most of their subtle flavor and nutrients for an extended period after harvest. Freezing is the most effective method for preserving flavor, compared to drying. I freeze chives for winter cooking every year and get stellar results. If done correctly, they won't suffer from freezer burn, and the texture holds nicely. Other methods, such as oil infusion, can also provide you with creative ideas in the kitchen.

For perfect results, follow the freezing method exactly. Chop fresh, dry leaves to a uniform size before spreading them over trays. Flash-freeze uncovered for two hours and then transfer to containers. This prevents clumping and preserves texture. I portion chives into ice cube trays with water to make it easy to use. Frozen chives look and taste fabulous.

Make compound butter for flexible preservation. Combine softened butter with minced chives and add garlic, if desired. Form rolls and wrap in parchment paper for slicing. Either freeze the whole roll or pre-sliced pieces. I always have chive butter in my freezer for quick meal prep. This method preserves flavor better than drying.

Learn why traditional drying doesn't work for chives. Low-temperature dehydration destroys the volatile flavor compounds in the chives. The dried herbs have no similar onion flavor. I would stick to drying tougher herbs, such as rosemary, instead. For true chive flavor, freezing is the best way to maintain the fragile chemical makeup.

Read the full article: How to Grow Chives Successfully