Maybe most of you already know this but I just last year discovered a good way to "preserve" chives. I love using them during the winter months for color and flavoring. In the past, I've purchased dried chives from our local whole foods co-op but, dang, those little green things are pricey. So I tried drying them myself but found it really labor intensive. (Maybe that's why they're so pricey?) Then last May when the chives had grown full and luxurious, I thought about freezing them. It worked so well that's what I've done again this year.
Chopped 'em all down, I did. Lopped 'em right off. (No worry, it's amazing how fast they'll grow back again.)
A good sit-down job. Listened to a good audio book tape and the job zipped by.
Here are some of the containers labeled and ready for the freezer. When they're frozen solid, the individual pieces do tend to stick together but I take a spoon and scrape out any amount I need. They're never as crispy as fresh chives would be but they're fine in scrambled eggs, soups, cottage cheese, etc. I even sprinkle them over tossed salads.
Good feeling tonight to know I've got our winter's supply of fresh (frozen!) chives put by.