How To Dehydrate Chives
Today I am posting “How to Dehydrate Chives”. It is easy to do but first, a few friendly facts about chives.
Chives are related to garlic, shallot, leek, scallion, and Chinese onions. Mostly, found in Europe, Asia, and North America. It is a perennial that thrives best planted in full sunlight, and in a well-drained soil. The planting season for chives is spring and summer. Chives leaves can be re-grown if left planted in the soil. If you buy some from the market make sure the bottoms have small roots. Once you chop the leaves off you can plant the roots for continuous harvesting throughout the year. They are readily available at the market year round.
Chives repel most insects by being a natural insect repellent. Bees are the exception. Bees love to pollinate chives. Chives produce a lot of nectar for the bees to pollinate.
Chives are found in a French herb mix called “Fine Herbs”.
I’ve loaded the chives on to a mesh screen tray. They are ready to start drying.
My dehydrator is a NESCO FD-60 Snack Master Express Food Dehydrator.
Allow the dried onion chives to cool on the mesh screen tray. Once cool check the chives to see if they are dry. Chives are dry when crisp or brittle.
Chop or mince dried chives. Once stored, they are ready to use in recipes.
If you would like a print
- 1 lbs Chives
Remove any bad spots, leaves and stems from the bunch.
Thoroughly, wash the bundle of chives.
Load the chives on the trays using the mesh screens. Mesh screen keeps the small pieces from falling through.
Dehydrate at 130 degrees for 5-6 hours
When dried, allow chives to cool.
Cut the chives into small pieces and fill your spice jar.
If storing for the long-term, fill a mason jar and use the vacuum sealer to seal the jar lid.