Michigan State University Extension
Preserving Food Safely - 01600642
10/13/97

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.                                           

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