How to Dry Chives: Oven and Air-Drying Methods

Popular ways to use dried chopped chives include sprinkled as a garnish atop warm dishes (like baked potatoes, soups and stews, omelets, or french fries), added into mixtures (like potsticker fillings or crab cakes), or whipped with sauces and spreads (like chive butter or chive pesto).

Store dried chives in an airtight container like a mason jar in a cool, dark place. They have a much longer shelf life than fresh chives and can last for two to three years.

You don’t need a food dehydrator to dry chives from the grocery store or your herb garden. Air-drying chives is an easy and traditional way to dry the herb. Follow the directions below to air-dry chives:

1. 1. Rinse and pat dry your chives. Ensure your chives are clean and free of dirt or pests before you dry them. Rinse them in cool water and pat them dry with a paper towel. Spread the chives to dry on a paper towel for at least fifteen minutes to remove excess moisture.
2. 2. Bunch your chives. Collect your chives in small bunches and tie the stems together near the bases. You can use twine, twist-ties, or rubber bands. It often helps to use something you can easily tighten, like a twist-tie, because as the stems dry they will shrink and may become loose.
3. 3. Hang the sprigs. After you’ve tied your chives together, hang them upside down in a warm, dry place. Humidity encourages mold and will prevent your herb bundles from drying quickly.
4. 4. Protect your chives. Like all herbs, chives may attract pests. To protect your chives, loosely wrap mesh around each bundle. The mesh keeps dust and bugs from contaminating your drying chives, and catches any leaves that may fall. Muslin or mesh bags work best, but a paper bag with a few holes punched in it will also work if you don't have these on hand. Avoid using plastic bags as they can promote mold.
5. 5. Wait. Fresh chives can take anywhere from eight hours to a week to fully dry, depending on your climate and the hydration levels of the chives. You’ll know they’re adequately dry once they crackle when you touch them.

Oven-drying herbs may sound simple, but it’s more challenging than other drying methods. Many ovens don’t go low enough for the optimal herb-drying temperature (around 100 degrees Fahrenheit), and herbs need adequate air circulation to dry properly. If you want to try drying your chives in the oven, here are step-by-step instructions:

1. 1. Rinse and pat dry your chives. Make sure your chive leaves are clean and free of dirt or pests before you dry them. Rinse them in cool water and pat them dry with a paper towel. Allow them to dry on a paper towel for at least fifteen minutes to remove excess moisture. You may choose to chop them finely at this stage, though this isn’t necessary.
2. 2. Set the temperature. You’ll need to set the oven to 100 degrees Fahrenheit to dry your chives. An oven thermometer can help you determine the lowest temperature your oven can reach.
3. 3. Place the chives in the oven. Set your chives in a single layer on a cheesecloth or parchment paper and place them over the wire rack in the middle of your oven so that air can circulate underneath them. You can also use an insertable wire rack suspended over a baking sheet, as long as air can circulate beneath the chives.
4. 4. Circulate the air. All herbs need proper air circulation during the drying process to preserve their essential oils. If you have an electric oven, you can keep the door open as the chives dry to promote good air circulation. However, if you have a gas oven, don’t keep it open—it is hazardous to cook with a gas oven door ajar. Instead, open the door every four to five minutes to help the air circulate.
5. 5. Dry for one hour. It will take about an hour to adequately dry your chives in the oven. If they’re taking a longer drying time, flip them over to encourage even drying. You’ll know they’re adequately dry once the leaves crackle when you touch them.

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