Preserving Garden Chives

I think half the battle of growing a garden is actually preserving the abundance in ways that we’ll actually eat it come wintertime. Today I wanted to share three ways I preserve my garden chives and how I cook with them come fall and winter.

Chive Butter

I have already have hidden a bunch of chive butter in the freezer because last year we ran out before Thanksgiving. For simplicity sake the only two ingredients I have added (this year) is room temperature salted butter and chives! You could easily add in roasted garlic, or other herbs- but basic is the most versatile and what my family enjoys.

I use a stick of butter at a time, mix with chives, and mold in back into its wrapper and freeze.

How To Use: mashed potatoes, twice baked potatoes, oven toasted French bread, topped on steak, homemade biscuits.

Chive Oil

I use a rubber bottomed ice cube tray (like this one) because it makes popping them out so easy! I fill the tray with chives, top with oil, freeze until solid, then move to a freezer friendly container or mason jar (I like wide mouth jars), label the lid and done!

I tend to use avocado oil because it has a more neutral flavor with the recipes I tend to use chive oil for. Feel free to use what you have and like.

How To Use: in a homemade mustard dressing (salad or to flavor chicken), in soup, works also in mashed potatoes or twice baked potatoes, paninis.

Freeze Whole

I tend to do this when I’m overwhelmed with the amount I’m cutting from the garden, or end-of-the-season ready-to-be-done. Or extra already chopped chives – I may use the ice cube tray but with water.

How To Use: In soup or use when making homemade broth.

Watch the Step-By-Step on YouTube