I then picked out all the nice fresh green leaves. As you can see I have placed them on racks in preparation for drying. About this time I thought it might be a good idea to read up a bit on this process. So after googling “drying chives” I came to the realization that drying the leaves removes the flavor. It was suggested several times that the easiest way was to chop them up, put them in an airtight container, and put them in your fridge freezer. This way they are close at hand and you can take out just the amount you need.
-when using chives in your cooking, always add just as you are serving. Cooking removes the wonderful onion flavor, and beautiful green color.
-sprinkle on soups
-chop and add to salads
-garnish quiche, and any egg dish
-garnish baked, mashed, roasted, and scalloped potatoes
-crumble the flowers and sprinkle on salads
-use a chive leaf to tie up bundles of vegetables