Well, one thing I've learned is that 2 square feet of chives gives you bucket loads of the suckers. And I do mean bucket loads. This is what Ryan cut for me on Saturday (our second clear cutting this year, so far):
Notice my canister behind the chives, with a picture of chives on it. Weird, right?
I chopped them all, and dried some in the oven at a low temperature. They come out kind of ugly, but you can refill that fancy, expensive little jar that you bought at the supermarket. Then you have dried chives if you really want them.
Or, you can freeze them. I tried some on a cookie sheet, and some just shoveled into the plastic freezer bag. The ones on the sheet froze faster, but the ones frozen in the bag kept more chive fragrance.
See? They look and smell like fresh chives. Oh, wait, you don't have the smell-o-rama feature installed in Blogger yet. Neither do I. My error.
Just a word of caution: when you chop that many chives, the onion smell does eventually overcome you, and you'll end up crying. Just a little bit. Then those of us with white eyelashes end up with black streaked faces, and wonder what happened!