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Chives are native to Europe and are still grown there today. Methods of freeze-drying have been perfected in the commercial production arena. The resulting product is almost equal to fresh chives and they can be substituted in equal amounts when called for in a recipe.

"He who bears chives on his breath, is safe from being kissed to death." - Martial's Epigrams (80 AD)

Chives are the smallest member of the onion family and have a delicate flavor. They can be used as a substitute in any recipe that calls for chopped green onions and will produce a somewhat milder flavor. Try mixing them into soft cream cheese, sour cream, cottage cheese or butter to create a great bread spread. Of course they're always good on potatoes.

California has perfected methods for freeze-drying chives
"My sister, a local to Bend, has given us two of your boxes of mixed spices, one with cookbook 9(Spice to Plate), over the last two years. I have used every seasoning with every meal and my family have raved about the new flavors. I am now adventuring into Ethiopian cuisine. Love your shop!"
- Teri M. of Amithy, OR