Fresh chives add a delicate onion flavor to any dish you wish to prepare. Because their flavor is so fragile, it is critical to keep chives fresh in order to preserve the flavor. Many supermarkets sell chives cut and sealed in plastic bags. Under optimal conditions in your fridge, chives will last you for three to four days. If you take preparations to make your chives last longer, your fresh cut chives can last a week for up to two weeks.
How to Keep Chives Fresh
Inspect the chives you purchase. Make sure there are no browning or yellowing chive stalks. This inidicates the decaying process has started and will expedite the rotting of the fresh chive stalks. Select another package.
Make sure your fridge is set below 41 degrees. All food should be kept below this temperature for optimal freshness.
Remove the chives from the plastic sleeve it came from. Rinse your chives thoroughly with cool water.
Wrap the chives with dry paper towels. Make sure all of the chive is covered by the paper towel.
Place the chives wrapped in paper towels in a sealable plastic bag and store in the fridge.
How to Preserve Shallots
How to Store Shallots
How to Freeze Fresh Parsley
How to Store Your Fresh Cut Kale
How to Freeze Ramps & Wild Leeks
How to Store Brussels Sprouts
How to Buy and Use Capers in Cooking
Cooking Instructions for a Ridge Creek ...
How to Eliminate Bitterness in Broccoli
How to Store Tomatoes
How to Make Collard Greens With Smoked ...
How to Juice a Daikon Radish
How to Freeze Thyme in a Bag
How to Remove Bitterness From Brussels ...
Can You Freeze Spices & Herbs for ...
How to Keep Pineapple From Browning
Can You Freeze Dill?
Homemade Pico de Gallo Recipe
How to Dry Cilantro at Home
How to Make Pickled Shallots
- Check your chives each day to make sure the paper towel is moist. Sprinkle the towel with water if it dries out.
Connors, a commercial pilot for the past decade, has traveled all over the world sampling the best from each culture. As a freelance writer for Handmark media, he draws literary inspiration from his years as a top New York city chef and his travels around the world as a pilot.