ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe(tried): Drying Chives

Misc.

I usually snip mine with scissors so that they are about 1/8" to 1/4" pieces.
Then I arrange a single layer on a paper plate and dry in the microwave for
about 5 min. on HI (or until they "rattle" like paper). After cooling, you can
bend the plate and pour them into a jar to keep indefinitely. I just keep
repeating the process - single layer. They are just like the freeze dried chives
which can be purchased.


MsgID: 10935
Shared by: Linda/WS
In reply to: ISO: Preserving Chives
Board: Gardening at Recipelink.com
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Preserving Chives
  Barb/mn
2 Recipe(tried): Drying Chives
  Linda/WS
3 Thank You: Thanks so much, Linda!
  Barb/mn
4 Barb, you are welcome and...
  Linda/WS
5 Chives VS Green Onions...
  grace/Alberta
6 ISO: Linda/WS: Dill, too?
  Barb/mn
7 Barb, I've never tried dill...
  Linda/WS
8 Barb: I just remembered...
  Linda/WS
9 I freeze in cubes . . .
  Kathy, SC
10 Kathy, SC: I like...
  Linda/WS
11 Recipe(tried): Drying Chives - Thank You
  Sherri from St Williams, Ontario, Canada
12 Recipe(tried): Another Herb Drying Method
  AH western Mass
ADVERTISEMENT
Random Recipes
  • Vegetarian Navy Bean Soup (crock pot)
  • VEGETARIAN NAVY BEAN SOUP 1 (16 ounce) pkg dry navy beans, rinsed 8 cups water 1 cup finely chopped carrots 1 cup finely chopped celery with leaves 1/2 cup finely chopped onion 1 cup tomato vegetable cocktail juice 1...
  • Mexicali Dip (Kraft Velveeta, 1979)
  • MEXICALI DIP 1 lb Velveeta Pasteurized Process Cheese Spread, cubed 1 (16 oz.) can tomatoes. drained, chopped 1 (4 oz.) can green chilies. drained, chopped 1...
  • Family Meatloaf (Sunset, 1969)
  • FAMILY MEATLOAF 1 1/2 pounds ground beef chuck (I usually use 93 percent lean) 2/3 cup quick cooking rolled oats (or 1 cup of fine bread crumbs) 1 cup milk 1 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon poultry seas...
ADVERTISEMENT
  • Microwave Cherry Crisp
  • MICROWAVE CHERRY CRISP 1 (21 oz) can cherry pie filling 3/4 cup packed brown sugar 2/3 cup quick-cooking oats (not instant) 1/3 cup all-purpose flour 1/4 cup cold butter or margarine vanilla ice cream (optional) Spoo...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Drying Chives
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!