I love growing things in the garden, and whilst I have been a bit slack this year, my herb garden is still growing strong. I love the fact that with minimal maintenance I can grow fresh herbs to use in the kitchen, and with a little bit of effort I have enough to last the whole year. This is the method I use to preserve my chives for an all year round supply.
Chives are perennial, which means they come up year after year. They seem to do well in my herb patch. I use them in salads, omelettes, egg mayonnaise and they are great in fresh potato salad. I end up growing far more than I need in the spring and summer, so I end up freezing a load so I have an endless supply over the winter months.
Here is the method I use to freeze my chives.
- First harvest your chives. I find using scissors is the easiest.
- Wash and dry your chives well using kitchen towel or a clean tea towel.
- Chop the chives up to the required size (again I use clean kitchen scissors as I find this easier than using a knife),and place flat on a clean baking tray.
- Freeze flat on a tray for at least 12 hours.
- When frozen place them into a jar or a sealed bag and keep them in the freezer. As they are frozen flat they don’t stick together, and last all year long!
- These can be added to your egg mayo, potato salad or other culinary delight straight from the freezer. they take minutes to defrost so can be added just before serving and taste as good as fresh from the garden.
I will be adding more posts about how I preserve other produce from the garden soon. To make sure you never miss a post from me, why don’t you subscribe to my page? You can subscribe by entering your name and e-mail address in the right hand menu.
I also like to hear how other people preserve their crops, so please leave a comment below, I love reading them!