If you have an abundance of chives in your garden or simply want to preserve them for later use, freezing is a great option. Chives can be frozen whole, chopped, or pureed, and will retain their flavor for several months. When freezing chives, be sure to use freezer-safe bags or containers and label them with the date so you know how long they’ve been frozen.
- Cut chives into desired lengths using a sharp knife
- Place them on a baking sheet lined with parchment paper, making sure they are not touching each other
- Put the baking sheet in the freezer and leave for several hours, or until the chives are frozen solid
- Once frozen, transfer the chives to an airtight container or freezer bag and store in the freezer for up to 6 months
Freeze Chives – three ways including my favourite
How to Freeze Chives
If you’re like me, you love to have chives in your kitchen. They add a delicious onion-y flavor to so many dishes! But sometimes life gets busy and we don’t always use them as quickly as we’d like.
If that’s the case, freezing chives is a great way to preserve them for later. Here’s how to do it: First, wash your chives and trim off any brown ends.
Next, pat them dry with a paper towel or clean dishcloth. Then, chop the chives into small pieces – I like to do this by slicing them length-wise into thin strips. Once they’re chopped, it’s time to freeze them!
You can either place the chives in a freezer-safe container or plastic bag, or you can lay them out on a baking sheet lined with parchment paper and then transfer them to a container or bag once they’re frozen solid. Whichever method you choose, make sure to label the container or bag with the date so you know how long they’ve been in there (chives will be good in the freezer for up to 6 months).
Now you can enjoy fresh-tasting chives all winter long!
Do I Need to Blanch the Chives before Freezing Them
If you plan on freezing your chives, blanching them first is recommended. Blanching helps to preserve their color and flavor. To blanch, simply trim the chives and place them in a pot of boiling water for 30 seconds.
Remove from the heat and immediately transfer to a bowl of ice water. Once cooled, drain the chives and pat dry with a paper towel. Place in a freezer-safe bag or container and freeze for up to six months.
How Should I Store Frozen Chives
If you’re like me, you probably have a hard time using an entire bunch of chives before they go bad. And even if you do use them all up, they’re not always in season. So what’s a chive lover to do?
Store them in the freezer, of course! Here’s how to store frozen chives: First, wash and dry the chives.
Cut them into 1-inch pieces and place them on a baking sheet lined with parchment paper. Freeze for 2 hours or until solid. Transfer the frozen chives to a freezer-safe bag and label with the date.
Frozen chives will keep for up to 6 months. When you’re ready to use them, simply remove as many pieces as you need and let thaw at room temperature for 10 minutes before using in your favorite recipe.
What is the Best Way to Use Frozen Chives
If you’re looking for ways to use up those extra chives in your freezer, here are some ideas. Chive butter is a delicious way to upgrade any piece of toast or bagel. Simply mix softened butter with chopped chives and a pinch of salt, then spread it on your favorite bread.
Frozen chives also make a great addition to scrambled eggs or omelets. Just add them in when you’re cooking the eggs and they’ll thaw and flavor the dish perfectly. You can also use frozen chives to top baked potatoes, salads, soup, or chili.
They’ll add a nice pop of green color and fresh flavor that everyone will love.
If you’re looking for a way to make your chives last longer, freezing them is a great option! Here’s a quick and easy guide on how to freeze chives:
1. Start by washing the chives and trimming off any brown ends.
2. Next, chop the chives into small pieces. 3. Place the chopped chives into an airtight container or freezer bag. 4. Label the container or bag with the date so you know when you froze them.
5. When you’re ready to use them, simply take out as many as you need and thaw in a bowl of warm water for about 10 minutes before using in your recipe.