If you’re feeling adventurous and want to plant something new in your herb garden, like zingy garlic chives; or if you’re just looking for some way to use all those regular chives that have multiplied in your spring garden, this might be just the recipe for you.
For more info, here’s the link: Superabundant.
Ingredients:
- One large bunch of garlic chives, wild garlic, or regular chives, cut into 2-inch lengths (about 4 cups)
Instructions:
Spread the cut garlic chives in a single layer on the racks of a food dehydrator or on baking sheets lined with a lightweight kitchen towel.
Turn the dehydrator on to 135 F or set the oven to its lowest setting (usually around 175 F) and let the chives dry until completely desiccated (dried out). This can take anywhere from a few hours to a full day, depending on the thickness of the chives, the air humidity, or the capabilities of your dehydrator or oven. Check often.
When the garlic chives are fully dehydrated, blitz them into a fine powder in a blender or spice grinder, then store in an air-tight container in a cool, dark place.
