Fresh and dried herbs
Substitutes for chives
How to swap fresh and dried chives, and what to use when you have neither. Chives loses much of its flavor when dried, so dried is a backup for cooked dishes, not a garnish.
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In place of fresh chives
Dried chives
- How much
- 1 tsp dried for each 1 tbsp chopped fresh (a third as much)
- How
- Crumble it between your fingers and add it early, with the liquid or the onions, so it has time to soften and give up its flavor.
- What changes
- Freeze-dried chives keep color but little flavor; use them only as a garnish.
-
In place of dried chives
Fresh chives
- How much
- 1 tbsp chopped fresh for each 1 tsp dried (three times as much)
- How
- Add most of it near the end of cooking and a little more just before serving.
- What changes
- Mild, fresh onion flavor.
-
In place of fresh chives
Green onion tops
- How much
- The same amount, sliced thin
- What changes
- Stronger and crunchier.
- Best in
- Baked potatoes, eggs, dips.
Good to know
- A rough guide for leaves: 1 tbsp chopped fresh herbs, 1 tsp dried, ½ tsp ground (for herbs sold ground).
Simmerbee recipes with chives (16)
- Boiled Corn on the Cob with Herb Butter
- Buttermilk Herb Ranch-Style Dressing
- Caramelized French Onion Dip
- Cheddar Chive Buttermilk Scones
- Chicken Cobb Salad with Red Wine Vinaigrette
- Classic Creamy Egg Salad Sandwich
- Classic Creamy Potato Salad with Eggs
- Classic Deviled Eggs
- Creamy Make-Ahead Mashed Potatoes
- Crispy-Skin Baked Potatoes
- Ham and Cheese Egg Muffin Cups
- Maple Dijon Baked Salmon
- Silky Potato Leek Soup
- Soft and Creamy Scrambled Eggs
- Sweet Potato and Scallion Latkes
- Warm Dijon Herb Potato Salad
On those recipes, tap Swaps next to the ingredient for the short version.