To absorb any extra moisture, put a paper towel between the chives and the plastic wrap before wrapping them up. Using a partially closed resealable bag instead of plastic wrap will also work. [3] X Research source
Throw the chives away if the stems turn dark or crunchy or if you see mold spots.
Even if there’s no visible dirt on your chives, always rinse them before eating them. They can contain bacteria that you can’t see. [7] X Research source
Use a salad spinner if you have one to dry the chives. Place the rinsed chives in the bowl of the spinner, then spin them to wick off the water. If you leave any moisture on the chives, they will stick together when they freeze.
Trim off any pieces of the chives that are brown or yellow and discard them.
Putting a piece of parchment paper or a silipat mat between the chives and the baking sheet will prevent the chives from hardening to the baking sheet itself.
Clear out a spot for the baking sheet to sit flat and level in the freezer. If the sheet is on an angle, the chives may shift and freeze together.
If you use a freezer bag, firmly press down on the bag to push out any extra air before sealing it.
Because the chives are so small, you don’t have to defrost them before using them in recipes. Just remove them from the freezer when you need them.
If you have a salad spinner, this is a great tool for washing herbs. Rinse the chives in the sink first, then place them in the salad spinner. Turn the handle to spin the water off the chives. Continue spinning until there’s no moisture left on the chives.
If you’re using a knife, always cut on a cutting board to protect your counters.
Placing parchment paper on the baking sheet before arranging the chives on it will prevent the chives from freezing to the baking sheet.
To test if the chives are frozen, pick a few up and run them through your fingers. They should be crunchy and crisp.
If you used a sheet of parchment paper between the chives and the baking sheet, simply lift the paper off the baking sheet and curl it into a funnel for easy pouring. [19] X Research source
Label the container with a permanent marker, noting the type of herb (chives) and the date that you dried them. This will help you know when the year is up and they need to be tossed.
