Chive Salt
A vibrant and delicious way to preserve and use your chive harvest!
Equipment
- 1 Dehydrator An oven works too!
Ingredients
- 1/4 cup chopped chives
- 1 cup coarse sea salt
Instructions
- Harvest and Prep Your Chives. Cut your chives with clean sharp snippers or scissors right at the base.
- Wilt chives for up to 8 Hours.
- Blend with Salt. Toss the chives into a blender with your coarse salt. Blend until the mixture turns a beautiful green and the chives are fully broken down.
- Dry It Out. Spread your green salt mixture in a thin layer on a dehydrator tray or a baking sheet lined with parchment paper.Dehydrator: Use the herb setting (usually around 95–115°F) and dry until completely crisp—this can take 4–6 hours.Oven method: Set your oven to the lowest possible temperature (mine goes to 170°F) and prop the door open with a wooden spoon to let moisture escape. Check and stir every 30 minutes. It usually takes 1.5–2 hours, depending on how wet your salt is. You may lose more of the bright green color if using the oven.
- Cool, Then Store. Let the salt cool completely before transferring it to an airtight jar. If you skip this, residual warmth can create condensation = clumps.
Notes
Chive salt doesn't really go bad, as the salt is a preservation method. It just may lose color and/or flavor over time.