One of the easiest herbs to freeze, chives maintain most of their flavor and all of their dark green color in the process. The mild onion taste of these nutrient-dense herbs easily pairs with so many foods -- including eggs, cream soups and salads -- that you will be happy you took time to put chives up while they were in season. Whether you freeze them as small segments, or turn them into herbal ice cubes, they will be readily available to add a slightly pungent zest to your meals.

Rinse the chives in a colander, discarding any dried or damaged stalks. Snip off any discolored tops or ends with a kitchen scissors or knife.

Chop the chives into small pieces. Segments 1/2- to 1-inch long work for most cooking situations.

Spread the chive pieces on a baking tray, and place them in a freezer for 10 to 15 minutes. Once they are frozen, place them in a sealed plastic container with a label and a date, and store in your freezer. No need to thaw before using; simply sprinkle them on food.

Rinse chives in a colander, snipping off any discolored tops and picking out and discarding any dried or damaged stalks.

Chop cleaned chives into small pieces no longer than 1/2-inch long. They need to be small enough to easily tuck into ice cube trays.

Press the chopped pieces into an ice cube tray half-filled with water, submerging them. Don't be too concerned if some of the pieces rise above the surface. Place the tray in your freezer overnight.

Remove the tray, adding additional water as needed to completely cover any chives, and place the tray back in your freezer for at least 2 more hours. After the cubes are solid, pop them out and place them in a labeled and dated plastic freezer bag.

Store the cubes in your freezer until they are ready to be used. They make a savory addition to soups or stews.