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What to Do With Leftover Chives

6 Things to Do With Chives

Ever buy a bunch of herbs for a recipe, only to use a scant stem and find the rest wilted with dehydration a week later? This has admittedly been a long-standing problem in my kitchen, and I'm determined to cultivate a solution for it. This week I've addressing a fresh herb I have an ongoing problem forgetting to use: chives.

Although chives may be a perennial hardy in the garden, once they're in your crisper, don't expect their delicate, slender scapes to last over a week.

Before they devolve into a sorry state bound for the compost bin, be sure take advantage of chives and their light onion flavor. A few examples:

  1. Start the day off right with a classic pairing of smoked salmon, cream cheese, and snipped chives.
  2. Use them to add pungency to any mashed potatoes or any other potato dish.

Keep reading for more chive serving suggestions.

  1. Mix with thick, Greek-style yogurt for your own sandwich spread.
  2. Boost an onion dip's flavor with the addition of chopped chives.
  3. Extend the life of your chives — and add flavor to just about everything — by making your own compound butter.
  4. Use chives to liven up your salad in a dressing or vinaigrette.

Have we left out any other uses for chives? Let us know in the comments below!

Image Source: Thinkstock
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henna-red henna-red 4 years
also, with those chives, if you know you're looking at dehydration, then do it intentionaly.  Chop them and leave them on a plate or towel to dry, or tie them in a bunch and hang them with a little kitchen twine until they do dry.  You can throw them in the coffee grinder and make your own dry spice......  
henna-red henna-red 4 years
Hey there sour cherry,  just saw your comment about the cilantro.....you know one thing you can do with an overabundance is to puree or rough chop it with a little oil and salt and store it in a jar in your fridge.  It's an herb that doesn't freeze well, like so many others, but if you do the french pistou thing with a touch of oil and salt, you won't have to throw out whatever's left after you do your recipe and it wilts.  And it will still work almost like fresh for another week or so.
Susannah-Chen Susannah-Chen 4 years
 @onlysourcherry Noted! :)
onlysourcherry onlysourcherry 4 years
I love this feature and would love to see one for cilantro! Those huge, cheap, delicious bundles that end up dying in my fridge!
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