I have a Vitamix, and I've always had things I blend in it come out totally smooth - except garlic chives. Is this just a quirk of garlic chives, or am I doing something wrong?

I'm using enough liquid that the blades can spin freely. I cut the chives into small pieces, so they're not clumping. And I tried blending for a sufficient amount of time.

I'm using enough liquid that the blades can spin freely. I cut the chives into small pieces, so they're not clumping. And I tried blending for a sufficient amount of time. I feel like the chives will break down into small hair-like threads, and once it reaches that stage, they stop breaking down more. It's like the threads will slip past the blades. Has anyone else had this happen when blending garlic chives? Did you do anything differently to yield different results, or was this normal? submitted by /u/burnt-----toast [link] [comments]