This morning I harvested some of my regular and garlic chives and I thought I would share how I preserve them.

I cut them into 1/2" pieces using my kitchen food shears, then spread them on a cookie sheet and roast them at 300 degrees until they're dry. They get this lovely roasted color and develop a nutty flavor. Then I store them in a jar and use them in all kinds of recipes.

if you try it watch them closely - they can quickly go from roasted to burned!