Cut the chives as low as 2 inches above the soil line, using sharp kitchen shears. Cut handful-sized bunches of chives when you harvest the herbs to encourage regrowth.
Place bunches of chive stalks in a glass filled halfway with cold water.
Refrigerate the glass of water and chives for up to two weeks, drying the stalks on paper towels before chopping them with a sharp knife for use in cooking.