To store air-dried or dehydrated chives, place them in an airtight container, such as a canning jar or plastic bag, and keep them in a dry, cool area away from the sun. You can preserve their flavor longer if you store them whole instead of crushing them.
Mark the chive containers with the date of packing, and use them within one year. All herbs gradually lose color and flavor over time, and they should be discarded immediately if any mold is detected.
Fresh chives can be freeze dried and stored in the freezer. To do this, cut off the base of the chives and rinse them thoroughly under cold water. Cut off any unhealthy portions, and lay the chives on a paper towel to dry. Do not attempt to freeze them before they dry completely, as excess water also freezes and can affect the taste.
Next, chop the chives into small pieces, and put them into a strong freezer bag, extracting all the air out of the bag before sealing it. Flatten out the bag so that the chives are sitting in a single layer, and put the bag in the freezer overnight.
You can leave the chives in the large bag, or repackage them into smaller rations, as constantly opening the bag exposes them to oxygen, which can compromise flavor. Small portions of chives do not need to be thawed before use; they thaw quickly when placed into hot food.