Drying chives is an excellent idea to make the most of its properties in the kitchen all year round. Often used as a herb, chives are the smallest species in the edible onion family. It allows you to add fresh and delicate notes to different dishes, especially potatoes, eggs and fish dishes. The traditional drying method involves hanging it, but you can also do the procedure using the oven or a food dryer.
Steps
Method 1 of 3: Dry the Chives by Hanging it
Step 1. Wash the chives
Wash it under running cold water. Discard dead or withered leaves. Blot the chives with a clean napkin or tea towel until completely dry.
Step 2. Collect and group the chives
Avoiding squeezing it, collect it in several bunches - you should be able to easily hold them in one hand. Secure the stems with kitchen twine or rubber band. You have to secure them well, but without crushing them.
- If you want the bunch to have an even length, cut the ends that protrude both above and below.
- If you plan to harvest chives from a garden, do this early in the morning after the dew has dried. This way you'll make sure it's as healthy and flavorful as possible.
Step 3. Place each bunch of chives in a brown paper bag and hang upside down
Make holes or cuts in the bag to let the air circulate. Secure the top of the envelope with a string and hang it upside down.
The bag prevents dust from accumulating on the chives, and also prevents the sun's rays from altering their color
Step 4. Place the bags in a cool, dry place
Leave the chives to dry for about two weeks; at the end of the treatment it should be crumbly to the touch.
Check it every 3-4 days to make sure it hasn't become moldy
Step 5. Crush the chives
Remove the bunches from the bags and remove the twine. Place the chives on a sheet of wax paper or a cutting board. Gently crush it with your hands or chop it finely with a knife.
Step 6. Place the dried chives in an airtight container such as a glass jar and store it out of direct sunlight
Method 2 of 3: Dry the Chives in the Oven
Step 1. Wash the chives
Wash it with cold tap water and remove dead or withered leaves. Blot it with a clean napkin or tea towel until it is completely dry.
Step 2. Preheat the oven on low, possibly to a temperature of around 85 ° C or lower
Step 3. Cut the chives into pieces about 5 mm long with a knife or kitchen scissors
Step 4. Spread the chives on a shallow baking sheet
But first line it with parchment paper to prevent the weed from sticking to the metal.
Step 5. Bake the chives for an hour or two
Check it from time to time to make sure it doesn't burn. Take it out of the oven once it has started to crumble easily between your fingers.
Step 6. Grab the parchment paper and pour the chives into an airtight glass jar using a funnel
Close the container tightly and store the chives in a cool place, away from sunlight.
Method 3 of 3: Dry the Chives with a Food Dehydrator
Step 1. Wash the chives
Wash it with cold tap water and remove dead or wilted leaves. Blot it with a clean napkin or tea towel until it dries well.
Step 2. Cut it into small pieces about 5 mm long with a knife or a pair of kitchen scissors
Step 3. Distribute the chives evenly on the tray of a food dehydrator
Cover it with a grid (if your dryer is equipped with this accessory) to prevent it from flying away.
Step 4. Let the dryer run for about an hour at 30 ° C
Check the chives from time to time and remove them from the dryer when it begins to crumble easily between your fingers.
Step 5. Pour it into an airtight glass jar
Close it tightly and store it in a cool place, not exposed to sunlight.
Advice
- Dried chives gradually lose their flavor over time, so try to use them within 6 months of treatment.
- Remove the mauve buds from the top of the chives before drying them, as they hinder the process.
- Choose chives that are as fresh as possible to make the most of their aromatic properties after drying.
