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Do you want to preserve fresh chives and use them all year long? This tutorial will walk you through how to dry chives in the oven.
I’m on a mission this year.
A mission to save my herbs.
I want to preserve as many garden herbs as possible so that I can taste summer all year long.
If you’ve been following along with my Instagram stories, you’ve seen my herb garden growing all season long!
I started preserving herbs in early spring by making chive blossom vinegar and chive butter.
More recently, I’ve been making batch after batch of dairy-free basil pesto (to freeze for later) and herb salt.
This past week, I decided it was time to cut back my chives. They were starting to look a little sad, and I wanted to save as many chives as possible for later.
Instead of making more chive butter, I opted to make a big batch of dried chives in the oven.
How to Use Dried Chives
Dried chives are awesome, because the flavor holds up really well.
I tend to treat dried chives like I’d treat onion powder. The flavor is there, but it needs to be cooked in fat or liquid to help bring more of the onion flavor back out.
I’ve swapped dried chives for fresh ones in these sautéed oyster mushrooms, and they work well in any type of buttery sauce.
Dried chives also make a quick and easy garnish for any savory dish that needs a splash of color.
How to Dry Chives in the Oven
Rinse and dry your chives.
Next, finely dice them.
I usually just dice a bunch of them at once.
Next, line a baking sheet with parchment paper or a silicone baking mat. Lining the baking sheet will make it easier to lift the chives off the baking sheet later.
Add the chives in a single layer. Avoid overcrowding or overlapping the chives because they’ll take longer to dry.
Preheat your oven to the lowest temperature possible (either 150°F or 170°F, depending on your oven).
Slide the baking sheet into the oven, and prop the oven door open with a wooden spoon.
Start checking on the chives after about 25 minutes, and then continue checking on them every 10 minutes.
The chives are done drying when they feel dry and crunchy to the touch.
If you aren’t sure if your chives are completely dried, leave them on the baking sheet at room temperature for an hour or so before transferring them to a container.
When the chives are dry, store them in an airtight container and store them with your dried spices and herbs.
How to Dry Chives
Ingredients
- 1 bunch fresh chives
Instructions
- Preheat oven to lowest heat setting (150°F or 170°F) depending on your oven.Rinse and dry chives. (Chives should not be wet when going in the oven.)Finely dice chives.
- Line a baking sheet with parchment paper for easy cleanup.Lay chives on the baking sheet in a single layer. If chives are crowded, they will take longer to dry.
- Slide the chives into the oven. Prop the oven door partially open with a wooden spoon (or another heat-proof utensil).Begin checking chives after 25 minutes, and then again in 10-minute intervals until they are dry and crunchy to the touch.Store chives at room temperature in an airtight container or bag, and use within 2 years.
The easiest way to dice them is hold a bunch of them them tightly in between your fingers and use a pair of kitchen shears to snip them off to the size you want. It makes it so much easier than using a knife! Thanks for the information about drying chives. In the past I have frozen them but always wanted to try making my own dried chives. They are probably the most expensive dried herb to buy!
why do you say to prop the door open?
Hi Heather, propping the door open helps to lower the oven temperature a little bit. Good question!
-Alisha at Champagne Tastes
How can you keep the green color when drying
Hi Pat! The color will fade slightly when drying, but they should still be fairly green when you’re done!
-Alisha at Champagne Tastes