The best way to rehydrate them is to bring this handy herb back to life. Rehydrating freeze-dried chives helps to make a close approximation of fresh chives. However, not only does most of the flavour remain, the colour and nutritional content of dried chives remains as well. Another benefit of freeze-dried chives is that they are a nice resting stock in your cupboard to be used either when fresh chives are not in season or are not readily available. Rehydrated chives can then be used in many dishes such as garnishes for soups and baked potatoes, dip, dressing and egg-based dishes. Below are the steps to rehydrate your dried chives.

Benefits of Using Freeze-Dried Chives

Before we get into the specifics of how the process works, let’s briefly examine why the freeze-dried chives were such a good option to begin with:

Shelf Life: A container of freeze-dried chives will keep its essential flavour for years, if stored properly.

Convenience: they spare you the need to wash and chop them. You can save time and effort in the kitchen.

Flavour retention: The freeze-drying method results in the fresh taste and aroma of the chives, which often creates a stronger flavour than air drying on its own.

Rehydrating Freeze-Dried Chives: Step-by-Step Guide

Equipment and Ingredients

Freeze-dried chives

Water (cold or room temperature)

Small bowl or container

Spoon or small whisk

Instructions

  1. Measure the Chives: Figure out how much chives you need for your recipe. When using freeze-dried herbs (including chives), it is good to know that the rehydrated volume is typically larger than the dry measure. For freeze-dried chives, a general guideline is that 1 teaspoon will rehydrate to about 1 tablespoon of fresh, just as if you were starting with fresh herbs.
  2. Rehydrate with Water: Put the reconstituted chives in your bowl or bag. Add a small amount of water to cover the chives. The amount of water will vary, though a ratio of 1 part chives to 3 parts water by volume is a good guide to start from, adjusting based on the final texture and moisture desired.
  3. Let Them Soak: Leave the chives soaking in the water for 5-10 minutes. During this time, they will imbibe some of the water, rehydrating a bit in the process. Give them a quick stir once or twice while they’re rehydrating to ensure even distribution.
  4. Drain Off Excess Moisture: When the chives have fully rehydrated, depending on their texture, you can drain off their excess moisture by gently pouring it off. (You don’t want to lose the chives, so this is easier with a fine mesh strainer.)
  5. Store Ready: The chives are now ready to use just like a fresh bunch of chives. Keep in mind its succulent nature and use it during the cooking process (towards the end) as its flavour and colour brighten up accordingly.

Tips for Best Results

Quality Freeze-Dried Chives This will make all the difference to the final result – so the quality and execution of the freeze-drying really matters. Seek out the best brands.

Store Right: Store your freeze-dried chives in a cool, dry place in a sealed container to keep the flavour fresh and preserve the product for a longer period of time.

Scale To Taste: Adjust according to the recipe you are using as the freeze-dried chives can be more potent than fresh, dried or even dehydrated chives so start with a smaller amount and scale to taste.

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