Chives are one of the first herbs to pop up in the spring garden, and they deserve more than just a quick snip over eggs. In this post, I’ll show you four simple ways to preserve chives so you can enjoy their delicate, oniony flavor long after spring has passed: compound chive butter, chive blossom vinegar, freezing, and dehydrating.

These methods are easy to make, require very little equipment, and help bring seasonal living into your everyday kitchen.

If you’d like to see these tutorials in action, we’ve shared step-by-step videos and tips over on Instagram.

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1. Chive Butter (Compound Butter)

Chive butter is a farmhouse staple. Spread it on warm bread, melt it over roasted veggies, or use it to finish scrambled eggs.

Ingredients:

• 1 stick of butter (room temperature)
• A handful of chopped fresh chives
• Pinch of sea salt

Instructions:

1. Mix the softened butter, chopped chives, and salt until well combined.
2. Shape into a log using parchment paper or pack into a small jar.
3. Store in the fridge for up to a week, or freeze for up to 3 months.

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2. Chive Blossom Vinegar

If your chives are blooming, don’t toss the blossoms—turn them into a beautiful infused vinegar with a subtle onion flavor.

You’ll need:

• Chive blossoms (clean, pesticide-free)
• White wine vinegar or apple cider vinegar
• Clean glass jar with lid

Instructions:

1. Fill the jar loosely with blossoms.
2. Pour vinegar over the top until blossoms are completely covered. ( Using our Forjars funnel makes this step a bit easier )https://www.amazon.com/vdp/0a3c24bc57ac42a1bf7d0f18924a49d4?ref_=aipsfvideo&linkCode=ssc&tag=amandamays-20
3. Cover and let infuse in a cool, dark place for 1–2 weeks.
4. Strain and transfer to a clean bottle. Store in the pantry or fridge.

This vinegar turns a lovely blush pink and makes any vinaigrette feel extra special.

Using our Forjars funnel makes this step a bit easier

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3. How to Freeze Chives

Freezing chives is the fastest way to save them for later use in soups, sauces, and egg dishes.

Instructions:

1. Wash and dry your chives thoroughly.
2. Chop into small pieces.
3. Spread in a single layer on a baking sheet and freeze.
4. Once frozen, transfer to a labeled freezer-safe container or zip bag.

Tip: You can also freeze them in ice cube trays with olive oil or water for easy drop-in flavor boosters.

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4. Dehydrating Chives

Dehydrated chives are perfect for seasoning blends and shelf-stable storage.

Instructions:

1. Rinse chives and pat dry.
2. Cut into small pieces.
3. Place on dehydrator trays in a single layer.
4. Dry at 95–115°F (or lowest herb setting) for 4–6 hours, or until completely dry.
5. Store in a sealed jar or spice container, away from light and heat.

No dehydrator? You can use your oven on the lowest setting, checking every 30 minutes.

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Preserving chives is a quiet way to keep a bit of spring in your pantry.

Whether it’s a jar of infused vinegar or a pat of homemade butter, these small efforts bring flavor and meaning to the meals you share all season long.

Want to watch these tutorials in action?
We’ve shared the full how-to process over on Instagram → @fallowandblossom. Come see how we preserve the season, one herb at a time.