How to Dry Chives
Preserve your fresh garden chives to enjoy all year long! Learn how to dry chives the easy way and get your pantry stocked while the herbs are plentiful.
Equipment
- sheet pan
- Knife and cutting board
Ingredients
- fresh chives
Instructions
- Prepare the chives. Give them a rinse and pat them dry, if needed. Chop the chives into ⅛-¼ inch pieces.
- Place the chives on a baking sheet. Spread the chopped chives out in a single layer on a baking sheet lined with parchment paper.
- Put them in the oven. Preheat the oven to the lowest setting (around 150-200 degrees F). Place the chives in the oven and prop the door open with a wooden spoon to release excess moisture.
- Dehydrate the chives. Allow the chives to dehydrate in the oven until they are completely dry and crispy, but not dark or burned. This will take around 45-60 minutes. Let them cool at room temperature, then transfer to an airtight storage container.Tip: Give the chives a stir frequently so they dry out evenly.
Notes
- It's a good idea to stir the chives a little bit throughout the drying process. I found that the ones in the center dried faster than those around the edges of the pan.
- Once the chives are mostly dry, you can turn off the oven and leave them in it for a while. The residual warmth will dry the chives out the rest of the way with a lower chance of burning them.
- Make sure the chives are completely dry and cool before storing them. Any remaining moisture will cause them to mold. If you are concerned, you can let them air dry for a few days after the oven drying and/or place a food-grade moisture absorber in the jar.
Tried this recipe?Let us know how it was!