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Wednesday, May 18, 2011

How to dry chives

Chives are an herb that I love to grow and then dry for future use.

My chives are located on the side of my house, in the flower garden. They come back every year and are no-maintenance (pretty much a requirement of any living plants at my house!).

These chives have a slight garlic flavor, along with the yummy onion flavor.

As long as you pick chives before they blossom out, they will continue to produce for you - much like rhubarb.

First I cut the chives and separate the "good" leaves from the bad - remember, when drying (or processing ANY food on your own) you only get good food if that's what you put in - if you use bad food, you will end up with a bad final product.

Once separated, cut into tiny pieces with a scissors.

Place on a cookie sheet and put in the oven at the lowest setting (ours was 200). Stir frequently until completely dried. Store in airtight container.


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