Freshly purchased or home-harvested bunches of chives can be preserved in different ways. Ideally, you should use the stalks fresh, but otherwise the herb can be stored for a few days. To do this, wrap it in a damp cloth and put the wrapped bundle in the vegetable compartment. Alternatively, you can also place the fresh chives in a glass of water - but then they often turn yellow very quickly. Other methods allow fresh chives to be preserved for a longer period of time.
How can you preserve chives?
The best way to preserve chives is to freeze them, pickle them in s alt, vinegar or oil. Frozen chives retain their flavor, while chive s alt, vinegar and oil can be used in many different ways in the kitchen. Store in a cool, dark place to extend shelf life.
Freeze chives
If you cannot use chives fresh, you should freeze them if possible. Only then will the herb retain its intense flavor - for this reason you should never dry chives, because then you will only end up with a kind of tasteless chive hay. Wash the freshly harvested chives and dry them well. Now cut the stalks into small rolls using sharp scissors and pack them either in an airtight container or in a freezer bag. The frozen chives last about six months.
Pick chives in s alt
Chive s alt is also ideal for seasoning various dishes (e.g. soups and sauces) and salads. Depending on your taste, you can of course also add a whole herbal composition and make a delicious, homemade herb s alt. For example, garlic, parsley (leaf and roots), basil, tarragon or dill go well with chives. Cut about 250 grams of the selected herbs as finely as possible and mix them with 250 grams of s alt. Pour the mixture into clean and boiled screw-top jars and store in a cool and dark place.
Pick chives in vinegar or oil
Like many herbs, you can pickle chives in vinegar or oil and preserve them in this way. Feel free to experiment a little, combine different spices and find out what you like best. The only important thing is that the herbs are completely covered with vinegar or oil. Chives vinegar is best stored in the refrigerator and should be used quickly, while chives in oil are better stored in a dark and dry place.
Tips & Tricks
Do you like pesto? Then try chive pesto! Puree 30 grams of roasted sunflower seeds, 100 grams of fresh chives, 50 grams of freshly grated Parmesan, half a teaspoon of s alt, two crushed garlic cloves and 150 milliliters of sunflower oil in a blender to make a fine sauce. Pour into clean screw-top jars and cover with additional oil.
