Content
- To preserve chives
- Freeze the chives
- Put the chives in salt
- Put the chives in vinegar or oil
- Tips & Tricks
To preserve chives
Freshly purchased or self-harvested chives can be preserved in different ways. At best, use the stalks fresh, otherwise the kitchen herb can also be kept for a few days. For this purpose, wrap it in a damp cloth and put the wrapped waistband in the vegetable compartment. Alternatively, you can put the fresh chives in a glass of water - but then he often turns yellow very quickly. Other methods allow a more permanent preservation of fresh chives.
Freeze the chives
Unless you can use chives fresh, you should freeze them if possible. Only then will the herb retain its intense flavor - for that reason, you should not dry chives, because then you will only get a kind of tasteless chive hay. Wash the freshly picked chives and dry well. Now cut the straws with a pair of sharp scissors to small rolls and pack them either in an airtight sealable box or in a freezer bag. The frozen chive lasts about six months.
Put the chives in salt
For seasoning various dishes (eg soups and sauces) and salads, chive salt is also excellent. Depending on your taste, you can of course also add a whole herbal composition and make a delicious, homemade herbal salt. Garlic, parsley (leaves and roots), basil, tarragon or dill are perfect with chives, for example. Cut about 250 grams of the selected herbs as finely as possible and mix them with 250 grams of salt as well. Pour the mixture into clean and well-cooked jars with screw cap and store in a cool and dark place.
Put the chives in vinegar or oil
Like many herbs, you can also put chives in vinegar or oil and preserve them in this way. Try experimenting a bit, combining different spices and finding out what tastes best for you. It is only important that the herbs are completely covered with vinegar or oil. Chive vinegar is best kept in the refrigerator and should be used up quickly, but chives in oil are better off in a dark and dry place.
Tips & Tricks
Do you like pesto? Then try 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 garlic cloves and 150 milliliters of sunflower oil in a blender to a fine sauce. Put them in clean jars with screw cap and cover with more oil.
IJA