Fresh Chives

The ideal way to assure your chives are fresh is to grow your own, but not everyone can—or wants to—have a herb garden. Luckily, chives are readily available in most markets year-round. When buying chives, choose uniform-sized, evenly green leaves with a clean, fresh scent. There should not be any signs of wilting, yellowing, or drying.

Chives are also available frozen and freeze-dried (in the spice aisle) for instant convenience. However, the flavour will not be as bright as when using fresh chives. In a pinch, chopped scallion greens may be used as a substitute, but the onion flavour will be more pronounced.

Store fresh chives in the refrigerator in a resealable plastic bag, keeping the air inside, for up to a week. You can also place the stems standing up in a glass or jar filled with a few inches of water and covered with a plastic bag. Do not wash until ready to use the chives, as excessive moisture will promote decay. If your chives are wilted, you can soak in a bowl of ice water to rehydrate before using.

If you have an abundance of chives, you might wish to try drying your own at home. To freeze-dry chives, first, chop them and then place on a cookie sheet; put them uncovered in the freezer. When the moisture has evaporated and they are dry and brittle, transfer to a glass spice jar and seal tightly. Store in a cool, dark place for up to six months. You may also freeze them whole or snip and place in a freezer-proof bag, as some people believe this will better maintain the flavour compared to the freeze-drying method.

An alternative preservation method is to snip the chives into an ice cube tray and then add oil or water to cover. Freeze and later pop the cubes into recipes to melt and then add flavour. As with many fresh herbs, it is best to add the fresh chives toward the end of cooking time.