how many grams in a teaspoon of chives?

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things people ask

• How do I get a teaspoon out of a bunch without making a mess?
  Hold three or four stalks together over the bowl and snip with kitchen shears in quick taps — about five or six snips gives you a teaspoon's worth. Snipping beats chopping for small doses because a knife crushes the hollow stem and releases moisture you want to keep on the herb, not on the cutting board.
• Is a teaspoon enough on a deviled egg or a single canapé?
  A teaspoon split across six deviled eggs gives each one a visible green flick. For a single canapé or one cracker with crème fraîche, you only need a quarter-teaspoon — about 0.2 g, or four to five rings. Chives at this scale are mostly visual; the flavor contribution is real but subtle, so use them where the green flecks earn their place against a pale background.
• Can I freeze chives in teaspoon portions for later?
  Yes, and it's the most practical way to use up a bunch before it slimes. Snip the whole bunch, drop teaspoon mounds into an ice cube tray, top with water or olive oil, and freeze. Each cube is roughly a teaspoon of chives ready to drop into a pan sauce or scrambled eggs. Texture goes soft on thaw, so use them stirred in rather than as a fresh garnish.

related conversions

• Chives: cups to grams
• Chives: tablespoons to grams
• Chives guide