How To Freeze Fresh Chives The Easy Way

You’ve bought a bunch of chives, used a few stalks, and aren’t sure what to do with the rest. That’s when you ask: can you freeze fresh chives?

Or maybe you purchased a few bunches from the farmer’s market, and you need to preserve them.

Either way, freezing seems like the best solution, and that’s what we’re going to discuss in this article. In it, we cover:

  • how freezing affects chives, i.e., the pros and cons of doing it
  • the easiest way to freeze chives (I’m not going to suggest making chive butter or pre-freezing the herb on a cookie sheet)
  • using frozen chives

If that’s what you’re looking for, read on!

Chopped chives
Chopped chives

Can You Freeze Chives?

You can freeze chives, and the only downside is that they lose their crispness, and the flavor and smell are slightly muted after thawing. Unless the recipe depends on chives to be crisp, that’s usually not an issue.

While many veggies don’t freeze particularly well or require a bit of extra prep, most herbs don’t belong to either of these groups. Quite on the contrary: freezing fresh dill, chives, or parsley, is quick and simple.

The only downside, as I already mentioned, is that the herb is soft and mushy after thawing and doesn’t taste as good as a fresh one. In many cooking scenarios (e.g., when adding chives to scrambled eggs, or mixing with cream cheese and grated radishes), however, you can hardly notice any difference.

Drying washed chives
Drying washed chives
Tip

If you’re using chives in only one or two recipes, consider freezing a small amount and testing how those recipes turn out. If they’re a-okay, freezing chives is a good option for you. If not, stick to using them fresh.

Overall, chives don’t last long, so freezing is the best solution if you have too much on hand.

Patting chives dry
Patting chives dry

How To Freeze Fresh Chives

Frozen chives in a freezer bag

The freezing method I describe below is super simple and doesn't take that long. I cut the herb up in a way it's ready to be used without thawing. Chopping mushy defrosted chives isn't a pleasant experience.

The only thing that requires attention is making sure the chives are dry before putting them in the freezer. Other than that, it's difficult to mess up anything.

Prep Time 5 minutes
Waiting Time 15 minutes
Total Time 20 minutes

Ingredients

  • Chives

Instructions

  1. Wash chives under running water.
  2. Pat the chives dry. I usually leave the bunch on a kitchen towel for about 15 minutes, then pat the stalks dry. If you're using paper towels, you can leave them on the counter to dry and use them again next time.
  3. Chop the chives. In this step, we prep the herb so that it's ready to be used whenever needed.
  4. Transfer chopped chives into a freezer bag. Squeeze out all the air before sealing the bag. Add a label to your bag if you like.Chives before freezing
  5. Chuck the bag into the freezer.

Notes

If you're worried that chives will form a big clump in the bag, don't be. If you make sure the herb is dry before freezing, it won't clump.

Tip

Some small lumps might form anyway, but you can easily break those down with your fingers or using a fork.

Using Frozen Chives

Frozen chopped chives thaw in a matter of minutes. But in most cases, there’s no need to do that anyway. Usually, you can grab a teaspoon and add the amount you need to whatever you’re cooking.

Tip

If you really need to thaw chives first, transfer them onto a plate and leave them on the counter for 10 minutes. It should get the job done.

Scrambled eggs with bacon and chives
Scrambled eggs with bacon and (frozen) chives

When it comes to recipes that you can use frozen chives in, you can add them to pretty much anything as long as the dish doesn’t depend on the chives’ texture. That means you can still use them when making chive butter if that’s your thing.

As I mentioned earlier, if you’re not sure if somewhat mushy chives will work in your recipe, give a small amount a test drive. If things go south, well, at least now you know that.

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