Cutting and freezing chives | TheFruitAndFlowerBasket TV
Today I'll show you how to cut and preserve chives easily. Frozen chives preserve the taste and preserve the vitamins. Visually, he can not quite keep up with fresh chives.
- First wash the chives over a sieve and shake off any excess water or drain on a kitchen crepe. Who has a salad spinner, can also use this.
- So that the chopping board can not slip, I put a damp betx or a damp cloth under it.
- Withered chives are sorted out.
- With a previously cleaned paper scissors you can cut well chives. Faster than the scissors but it is with a knife. The knife must be sharp because that's the only way to make these beautiful chives. If the knife were too dull, the chives would only be squeezed and the juice would leak out, which we do not want.
- When cutting the fingers as seen in the video is move, so you can not cut.
- Place the chopped chives in containers suitable for freezing and close them with tight-fitting lids. Label and affix labels with name and date.
The chives may be sprinkled frozen over a soup or e.g. be used for a herbal spread.
I like to make this chive spread with:
- 250g pots 20%
- 100g butter liquid
- 1 clove of garlic crushed
- 2 drops Worchestersauce
- 5 drops of lemon juice
- 1 tbsp chive
- pepper and salt
preparation
- The pot is stirred creamy by hand.
- The butter is melted in a small pot on the stove and then I quickly stir in the pot.
- Then the remaining ingredients are added.
- This spread keeps in a well-closing box in the refrigerator then between 1-5 degrees max. 4 days.
Have fun cutting the chives!
Editor's tip: herb scissors for 9.99?
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