I've chopped and frozen my chives in ice cube trays. Fill 2/3 full, add just enough water so they start to float, freeze, then finish filling trays so tops of the chives that floated are encased in ice. Store in freezer bag. Drop cubes in soups or other dishes; put cube in tea strainer under running water to melt ice if added water isn't desired in your recipe. I've used them in soups and omelets and it works great!