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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