Michigan State University Extension
Preserving Food Safely - 01600642
Dried chives are not as flavorful as fresh chives, since chives lose much of their flavor when dried. A pot of chives is easy to keep inside and is productive all winter.
To dry chives, cut tops from the plant before flowers form. Chop in 1/4-inch pieces. Do not wash, but discard any dirty pieces.
CHIVES - DEHYDRATOR
Spread chives in a thin layer over trays and dry at no more than 110 degrees Fahrenheit until brittle, 4 to 6 hours.
Spread chives in a thin layer over trays. Dry in a well ventilated area out of sunlight 8 to 10 hours.
CHIVES-OVEN OR HOMEMADE DRYER
Spread chives in a thin layer over trays. Dry at not more than 110 degrees Fahrenheit for 4 to 6 hours until crisp, keeping door ajar.
Dried chives add a mild onion flavor to salads and casseroles. Sprinkle 1 tablespoon dried chives over an omelet before cooking or into 2 eggs to be scrambled. Add 1 tablespoon with each cup of milk in a white sauce to add flavor and color.