Dried Chives

Even the smallest amount of water will quickly rehydrate these flakes, allowing you to add fresh garden herb flavour to your avocados, sour cream, cheese, cottage cheese, stir fries, egg or potato dishes, vinegar's, salads, cream cheese, herb butters, cream and tomato sauces and soups especially vichyssoise but also any creamy, cold, or vegetable soup. Of course, they're always great on potatoes.

Chives are work well in combination with basil, chervil, cilantro, fennel, paprika, parsley and tarragon.

Chives are a very lightweight herb and there are approximately 53 cups of chives per lb. so you should consider this when ordering.

If you need to convert your recipe from fresh chives to dried chives use - 1 tablespoon fresh equals 1 teaspoon dried. If your recipe calls for fresh chive blades instead of tablespoons or teaspoons of chopped chives, use the ratio of 10 chive blades equals approximately 1 teaspoon of freeze-dried chives.

Dried chives are a handy item to have on hand in any kitchen. Closely related to the onion, chives provide an easy and colourful way to add a light onion touch to a large variety of dishes. A staple for your spice cupboard, chives should never be cooked as this quickly dilutes their taste. A key ingredient to fines herbs use chives to flavour sour cream, cheese, stir fries, egg or potato dishes, vinegar's, salads, cream cheese, herb butters, cream and tomato sauces and soups especially vichyssoise but also any creamy, cold, or vegetable soup. Works well in combination with basil, cilantro, fennel seed, paprika, parsley and tarragon.