Here are 4 ways dry chives: in a paper bag, on a paper/cloth lined tray, in the microwave or in the dehydrator. I don’t recommend the oven, unless it has a dehydrate setting. Whatever method you choose, you can dry them whole or cut. Would you rather freeze them? Check out the video included on how to freeze chive.
Spread washed, dried and cut chives on a baking sheet or serving tray lined with cloth or paper towel (to soak up any moisture). Make sure it’s a just a single layer of chives so the air can circulate freely.
Place tray in a dry, warm place with good air circulation out of direct sunlight.
Within 3-4 days your chives should be dry.
Dry Chives In a Paper Bag
Wash and dry chives. Place chives in a large paper bag (not plastic) with plenty of room.
Roll the top of the bag shut. Poke a couple of holes in the bag to allow for air circulation.
Place in a dry, warm room.
Check on chives within 2-3 days to ensure they are drying and no mold is forming. This is especially important if you live in a high humid climate or if it’s a really wet/rainy/humid time of year.
The chives should be dry within 5-7 days.
Dry Chives In the Microwave
The quickest way to dry chives is in the microwave but it does use a lot of energy.
Wash, cut and pat dry chives. Place between two paper towels.
Microwave for 30 seconds at medium to high power. Check on them, remove any that are dried and repeat the cycle until all the chive pieces are brittle and crumbly dry.
Let cool for 15 minutes before storing in an airtight glass container.
Line dehydrator tray with Paraflex sheet, silicone or parchment paper. Spread cut chives in even layer on sheet. Cover with a second sheet to prevent them from blowing away once dried.
Dehydrate at 95-125°F or 35-52°C for 2 to 4 hours. (Use the higher temp if humidity is high).
Let cool completely, then store in an airtight jar for 3-6 months. Be sure the container doesn’t have too much air space, the chives should fill the container. Store the container in a cool, dry, dark place.