If you’re using garlic chives, just pull them out at the root, then cut the root off. You can harvest your chives during the growing season, from spring until 3 weeks before the predicted first frost.
You can place your chives in a colander for rinsing if that’s easier for you.
Wilted chives may taste bad in your recipes.
You could also just leave your chives sitting out on a towel until they air dry.
It’s very difficult to cut frozen chives because they’ll get mushy.
If you have a kitchen vacuum sealer, use it to remove the air in the bag to maintain maximum freshness.
The baking sheet will make it easier to transfer the chives into a freezer bag after you freeze them. Keep in mind that the chives will thaw easily, so it’s best to limit how much you handle them.
After freezing your chives, transfer the ice cubes into a freezer bag for easy storage if you don’t want to keep them in your ice tray.
If the chives are in a freezer bag, lay the bag on the flat side so the chives are spread out in a thin layer. If the chives are on a baking sheet, transfer them to a freezer bag once they’re frozen.
Freezer damage on chives looks like dark spots or translucent patches. You might also notice areas that look watered down. [10] X Research source
If you do want to thaw your chives, it typically takes about 10 minutes from them to fully defrost. They’ll still be flavorful, but they’ll likely be mushy.
