As much as I love fresh chives, I never thought about freezing them for future use. After a bit of research, I realized that freezing chives is indeed a great way to preserve them for a longer period of time than if you just keep them in the fridge. I’m excited to learn more about this process and share my findings with you. Let’s get started!
Freezing chives is one of the best ways to extend their shelf life and make sure you have the herb handy in your kitchen all year round. Chives are delicate and flavorful, so freezing them helps preserve the flavor better than other types of preservation, such as canning or drying.
Additionally, freezing makes it easier to use chives in recipes they would not normally be used in since you can portion out just the amount of diced or minced chives that you need and have them readily available when needed. This method also helps keep the herb fresher for a longer period of time than refrigeration or drying.
Preparing Chives for Freezing
As a passionate home cook, I’m always looking for ways to make my meals easier to prepare. I’d heard that you can freeze chives, so I decided to do some research to find out about the best way to prepare them for freezing. In this article, I’ll take a look at the best ways to freeze chives, so that you can take advantage of these tasty herbs all year round.
Wash and dry the chives
The first step to preparing chives for freezing is to give them a good wash under cool running water. This will help remove any debris or dirt on the outer surface. Place the washed chives on a clean dish towel or paper towel and pat dry. Make sure that all the moisture is gone before moving on to the next step.
Cut into uniform pieces
It is important to cut the chives into uniform pieces before freezing to ensure even cooking from batch to batch. The most efficient way to do this is to use kitchen scissors and snip the chives into one-inch-long pieces. You can also use a sturdy sharp knife, but scissors will save you time.
When all of the chives are cut, place them in a single layer on a lined sheet pan or plate and freeze them for about 15 minutes. This will help keep them from clumping together. Once frozen, transfer them to an airtight container like a glass jar or resealable plastic bag. Be sure to label the bag or jar with any relevant information such as the name of the item and the date of freezing.
The chives should remain frozen for several months before they begin to lose their flavor and texture – whenever possible, make sure you only thaw what you need at one time.
Blanch the chives
To freeze chives and prolong their shelf life, it is important to blanch them first. To do this I bring a pot of water to a boil, adding some salt. Once the water reaches boiling point I add the freshly washed and cut chives and leave it to boil for 2 – 3 minutes. After this time has elapsed, I strain the chives and submerge them into cold water to shock them and stop the cooking process. Once cooled off completely I drain them in a colander and then spread them over some kitchen paper or a clean tea towel to dry off any excess moisture before freezing them in an airtight container. Blanching helps to preserve the bright color of the chives during the freezing process.
Freezing Chives
As a home cook, I’ve been looking for ways to save time in the kitchen, and I recently came across the idea of freezing chives. I had never heard of this before, so I was curious to see if it was a viable option for preserving chives at home. I decided to research further to learn more about the process and figure out if freezing chives is a good idea.
Place the chives in freezer-safe bags
When I’m freezing chives, the first thing I do is wash them. Once they’re washed and dried, I cut the chives into 1-inch pieces. This size makes it easier to measure how many chives I will need for a recipe later on. After that, I place the chopped chives in a freezer-safe bag and squeeze out as much air as possible before sealing it. For best results and to avoid freezer burn, store the bag flat in the freezer or lay it on its side so that air can’t get into the bag.
When ready to use, break off only as much of the frozen bunch as you need and keep the remaining portion in the freezer until needed again.
Label the bags with the date
I recommend labeling the freezer bags with the date I froze my chives so that I can easily tell how long it’s been frozen and determine when it should be used up. The flavor of frozen chives is not quite like fresh, so try to avoid keeping them beyond a few months – plus, the vitamins and minerals start to decrease significantly after that point.
Place the bags in the freezer
Yes, chives can be frozen! Before you freeze them, block cut or snip the chives into small pieces; it’s important that they are in small enough pieces or they will freeze together and create a big block of unusable chives.
Once the chives have been cut into smaller pieces, put them into air-tight freezer bags and squeeze out any extra air before sealing them. I like to label my bags with the date so I know how fresh they are – if stored correctly, frozen chives should last up to twelve months. Place the bags in a deep freezer (not a regular fridge/freezer) at a temperature of 0 degrees Fahrenheit (-18 Celsius).
Using Frozen Chives
Having a steady supply of flavorful chives on hand can be a challenge for a busy cook. Stocking up with frozen chives can be a great solution to this issue. Today, I am going to discuss the advantages and disadvantages of freezing chives for later use. With this information, you can decide if it is the right option for you.
Allow the chives to thaw before use
Once the chives are frozen, you need to allow them to thaw completely before you use them. I like placing them in a bowl and setting it on the countertop for about 30 minutes. Doing this will help the chives to retain their flavor and texture. Once they’ve thawed, I blot them dry with a paper towel and then use them as desired in cooking or as a garnish on dishes.
Use frozen chives as a topping or ingredient
Yes, freezing chives is a great way to preserve Vitamin C, fiber, and other essential elements in this herb. When preparing dishes with frozen chives, keep in mind that you will only be able to use them in cooked dishes. Frozen chives are great for stews, soups, omelets, pizza toppings, and more.
I try to incorporate herbs whenever possible and I often surprise people with how great frozen chives can taste when used as a topping or ingredient!
Wrapping It Up
In conclusion, freezing chives is an excellent way to store them for extended periods. It’s much easier than canning or drying and preserves their flavor, texture, color, and nutritional value. Chives are low in calories but high in antioxidants and are especially rich in Vitamin K, which helps maintain strong bones. Plus, you don’t have to worry about the mess of snipping fresh chives at the last minute – just thaw what you need from the freezer!
As a bonus, their unique oniony flavor won’t overpower delicate dishes like baked fish or egg dishes. If you want to keep chives on hand for those times when you need them most, freezing is definitely the way to go!
Frequently Asked Questions
Question 1: How should I prepare my chives for freezing?
Answer 1: Before freezing, it is important to blanch your chives. To blanch the chives, bring a pot of water to a boil and add the chives. Boil the chives for 1 minute, then remove them and place them in a bowl of ice water to stop the cooking process. After they have cooled, remove them and pat dry with a paper towel. Then place the blanched chives in an airtight freezer bag and store them in the freezer.
Question 2: How long can I store frozen chives?
Answer 2: Frozen chives can be stored in the freezer for up to 6 months.
Question 3: Can I use frozen chives in recipes?
Answer 3: Yes, frozen chives can be used in recipes. You can thaw the chives in the refrigerator overnight, then mince and add them to your recipe.
