Freeze the chives
Unless you can use chives fresh, you should freeze them if possible. Only then does the herb retain its intense taste - for this reason you should never dry chives, because then you will only get a kind of tasteless chive hay. Wash the freshly picked chives and dry them well. Now cut the stalks into small rolls using sharp scissors and pack them either in an airtight can or in a freezer bag. The frozen chives will keep for about six months.
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Soak the chives in salt
Chive salt is also ideal for seasoning various dishes (e.g. soups and sauces) and salads. Depending on your taste, you can of course add a whole herbal composition and make a delicious, home-made herbal salt. 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 salt. Pour the mixture into clean, boiled, screw-capped jars and store in a cool and dark place.
Soak the chives in vinegar or oil
Like many herbs, you can soak 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. It is only important that the herbs are completely covered with vinegar or oil. Chives vinegar is best kept in the refrigerator and should be used up quickly, whereas chives in oil are better stored in a dark, dry place.
Tips & Tricks
Do you like pesto? Then try the chive pesto! Puree 30 grams of roasted sunflower seeds, 100 grams of fresh chives, 50 grams of freshly grated Parmesan, half a teaspoon of salt, two crushed cloves of garlic and 150 milliliters of sunflower oil in a blender to make a fine sauce. Fill these into clean jars with screw caps and cover them with more oil.