Freeze Dried Chives

Substitute freeze-dried chives for fresh at about ⅓ the amount, since drying concentrates the flavor. Add them a little earlier in cooking than you would fresh chives, this gives them time to soften and rehydrate rather than staying brittle.

Use them in sauce ravigote, remoulade, or vichyssoise, or mix into soft cream cheese, sour cream, or butter for a bread spread.

Stir 1-2 tablespoons into mashed potatoes, fold 1 teaspoon into 2 beaten eggs before scrambling, or stir into salad dressings and dips for color and flavor.

Santa Barbara Soups uses our freeze-dried chives in their gluten-free and vegan non-perishable packaged soup, Corn Chowder.

Shop all our Chef-Approved spices and blends.

Chives are the smallest member of the onion family, with thin, hollow leaves and a delicate flavor that carries a hint of garlic underneath. Native to Europe, they're still grown there today, and they're one of the few herbs where the plant itself is genuinely delicate, easy to bruise, easy to lose flavor from, which is exactly why how they're dried matters more than it would for something sturdier like oregano or thyme.

Freeze-drying herbs handles that delicacy well. Rather than using warm air to slowly evaporate moisture the way standard dehydrating does, it freezes the chives and removes the ice directly, skipping the heat exposure that would otherwise break down their essential oils and fade their color. The result holds onto more of what makes a fresh chive worth using in the first place.

Freeze-Dried Chives FAQ

What is the difference between chives and green onions?

They're different species, despite looking similar. Green onions have hollow, slender green stalks with an enlarged white bulb and a more intense onion flavor. Chives have thinner, blade-like leaves and a more delicate flavor with a hint of garlic.

Are chives and garlic chives the same thing?

No. What's commonly sold as "chives" in grocery stores are onion chives, with round, hollow stalks. Garlic chives look more like flat blades of grass and carry a stronger garlic note.

What do chives taste like?

Mild and oniony with a hint of garlic, similar to their relatives scallions, shallots, and leeks, but noticeably more delicate.

How much freeze-dried chives do I substitute for fresh?

Use about ⅓ the amount of freeze-dried chives as you would fresh chopped chives. Drying removes the water, which concentrates the flavor into a smaller volume.

Can I substitute chives for green onions?

Yes, but since chives have a more delicate flavor than green onions, you'll need a larger amount of chives to match the same intensity.

Are freeze-dried chives as good as fresh?

In some ways, better for pantry use: freeze-drying concentrates the flavor, so you actually need less than you would with fresh. The flavor is still delicate, though, so add them a bit earlier in cooking than you would fresh chives, giving them time to rehydrate and release their flavor, rather than adding them at the very end the way you would with fresh.

How many green onions equal a batch of chives?

One green onion, chopped, yields about 2 tablespoons. Getting that same volume from fresh chives takes roughly 5 to 6 plants, and since chives are milder, you'd want more than that to match a green onion's flavor intensity.

What dishes use chives most often?

Chives are a natural fit for soups, salads, egg dishes, fish, and stews, and they're just as good stirred into cottage cheese or sandwich spreads for a pop of color and mild onion flavor.

What do chives smell like?

Chives have the same aroma as its close relatives but is notably less intense.