Freshly bought or self-harvested bunches of chives can be preserved in different ways. At best, use the stalks very fresh, but otherwise the kitchen herb can also 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 put the fresh chives in a glass of water - but then they often turn yellow very quickly. Other methods allow for more permanent preservation of fresh chives.
Freeze chives
Unless you can use chives fresh, you should freeze them if possible. Only then does the herb retain its intense flavor - for this reason you should never dry chives, because then you only get 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 jar or in a freezer bag. Frozen chives will keep for about six months.
Put 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 also add a whole herbal composition and create a delicious, self-made herbal salt. 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 salt. Pour the mixture into clean and boiled screw-top jars and keep in a cool and dark place.
Soak chives in vinegar or oil
Like many herbs, you can pickle chives in vinegar or oil and preserve them that way. 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. Chive vinegar is best stored in the refrigerator and should be used up quickly, while chive vinegar is better kept in a dark and dry place.
tips and tricks
Do you like pesto? Then try the chive pesto! In a blender, 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 to form a fine sauce. Pour into clean screw-top jars and cover with more oil.
IJA