Factors like differences in the size of one fresh chive blade and the remaining shelf life of your packet of freeze-dried chives can have a significant impact on the ideal conversion formulas. If the ratio is 3 to 1, at best you would expect dry to have 3x the antioxidants and nutritional values, but more likely even less because of deterioration over time. Dried herbs can lend their signature, vibrant flavors to all kinds of dishes. Fresh herbs can be as much as 80 percent water. To substitute freeze-dried chives for fresh chives in recipes, use the following conversion ratio as a general guideline: 1 tablespoon fresh equals 1 teaspoon dried. Fresh chives are much more aromatic than dried chives. Known to improve Heart Health and boosts bone strength. Chives vs. Green Onions. A staple ingredient of the spice segment, chives flakes & powders has a considerably milder fragrance as compared to onion or garlic. There are several herbs that can be substituted for chives in salads, soups, omelets and many other dishes. Antioxidant content. Fresh herbs generally last about a week once picked, whereas dried herbs can last for years. The above conversion tips are helpful if you don't have fresh chives but have freeze-dried chives. Fresh chives are much more aromatic than dried chives. If you are working with dried ground herbs like ground ginger which is going to be even more potent than the dried flaky herbs, the general ratio is 4 to 1 or four parts fresh to one part dried. Why Should you use Dried Chives instead of Fresh? Remember, chefs add chives at the latest stage of the cooking process so that they don’t lose all their flavour. The longer dried herbs sit on your shelf, the less potent they become. Garlic chives, which can be distinguished from common chives by their flat leaves and white flowers, are another viable substitute for common chives. Dried herbs definitely have a shelf life that is about one year, after which their flavor declines quickly. Before replacing the fresh chives your recipe calls for with their dehydrated counterpart, you will have to convert the fresh amount to an equivalent amount of the dried herb. But Ten chive blades equal to approximately one teaspoon of freeze-dried chives. Some recipes that call for fresh herbs also specify the equivalent dry amounts, in which case substituting dried herbs for fresh becomes a piece of cake. These lightweight herb works well when used in combination with chervil, basil, fennel, cilantro, parsley, and paprika. This is because fresh are largely water. Each recipe will usually specify whether you should use fresh herbs (measurements typically shown in spoons or sprigs) or dried herbs. Similarly, frozen chives are better left in the freezer if you are able to get fresh produce. Fresh VS Dried Herbs; Dried herbs are about 3 times more potent than fresh herbs. If Generally, one tablespoon of fresh chive equals one teaspoon of dried chive. Due to their strong flavor, hard herbs will taste best when added to a heated recipe. With Becky Sue Epstein's Substituting Ingredients on your bookshelf, you can reduce those mid-recipe trips to the grocery store and still get amazing results. Fresh vs Dried Herbs. Dried chives herbs also help you get rid of the hassle of peeling, cutting, slicing, chopping, and grinding the chives. Just soak in water, which helps them to regain their original mild flavour. On the other hand, woody herbs, such as oregano and rosemary, provide great flavor when dry. Being a vital source of vitamin C, dried chives are healthful additions to dips, soups, and various other food items. Another general rule: Dried spices actually have higher antioxidant concentrations than fresh. How to Store Fresh vs Dried Herbs. But Ten chive blades equal to approximately one teaspoon of freeze-dried chives. In contrast, you should add onion midway through cooking so that Can you use freeze-dried chives as a substitute for fresh chives? Most healthy recipes you find in cookbooks and on the internet will require that you use some herbs, both for culinary and health reasons. The one exception to this rule is a bay leaf, which loses a lot of its flavor when dried. Therefore, it is always best to let your taste buds be the ultimate judge of what the ideal amount of freeze-dried chives should be for your recipe. | Mevive International. This ingenious cooking companion provides more than 1,000 substitutions for difficult-to-find items, common ingredients you may not have on hand, and expensive ingredients you might want to replace with cheaper substitutes. How many times have you started a recipe only to find that you're missing an ingredient? Is Vitamin C Effective at Treating Asthma? Dried herbs, just like ground spices, will usually be added at the beginning of a recipe. The best way to store dried chives is by keeping them at a temperature of at least -18 degrees Celsius at a relative humidity of less than 60% that aids in acquiring a shelf life of 12 months from the date of manufacture. If your recipe calls for fresh chive blades instead of spoonfuls of chopped chives, you can use the ratio 10 chive blades equal about 1 teaspoon of freeze-dried chives. Generally, one tablespoon of fresh chive equals one teaspoon of dried chive. This handy kitchen ingredient needs to be used for providing a colourful and more natural way of adding a light onion touch to a variety of dishes. Chives, green onions and scallions look alike on the grocery shelf but have unique characteristics. In such a situation, there's no need to panic. Below is a guide that shows which types of herbs are better fresh or dried … A staple ingredient of the spice segment. Culinary experts generally agree that it is not a good idea to substitute dried chives, which most grocery stores stock in the spice section year-round, for fresh chives if a fresh version of the herb is available.