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Because everything is growing so fast right now that it’s making my head spin, this week’s Superabundant recipe is more of a suggestion than an actual recipe — it’s simplicity itself, which is all I can muster in these dizzyingly lush times.

Once you have a jar of bright green powdered garlic chives kicking around the kitchen, you’ll be finding plenty of ways to use it. Here are a few suggestions to get you started:

• Sprinkle it on buttered popcorn, french fries or pizza
• Stir it into sour cream or Greek yogurt for dipping
• Mix it with butter, oregano and grated parmesan for garlic bread
• Add it to marinades and salad dressings

You can also do this with wild garlic (aka onion grass) or even regular chives — the leaves and flowers of these related plants are totally edible, and as a bonus, both can be foraged from the wild (in contrast with chives, which are the only Allium species native to both the New World and the Old World, wild garlic is a noxious weed in some areas). Light rosy-mauve chive blossoms would be really pretty as a separate powder to use like you would a finishing salt. Makes about 1/2 cup

Ingredients

A large bunch of garlic chives, wild garlic (onion grass) or regular chives, cut into 2-inch lengths (about 4 cups)

Instructions

1. Spread the cut garlic chives in a single layer on the racks of a food dehydrator or on baking sheets lined with a lightweight kitchen towel. Turn the dehydrator on to 135 F or set the oven to its lowest setting (usually around 175 F) and let the chives dry until completely desiccated — this can take anywhere from a few hours to a full day, depending on the thickness of the chives, the air humidity, or the capabilities of your dehydrator or oven.
2. When the garlic chives are fully dehydrated, blitz them into a fine powder in a blender or spice grinder, then store in an air-tight container in a cool, dark place.

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News Source : https://www.opb.org/article/2026/05/15/superabundant-recipe-powdered-garlic-chives-spring-preservation/