Allium tuberosum Rotter (Liliaceae, Chinese chives) is a perennial herb of which leaves are used for food. This study investigated the effect of pretreatment on quality of dehydrated Chinese chives. Chinese chives was blanched at $80^{circ}C$ for 20 sec, followed by drying at $70^{circ}C$, $80^{circ}C$, $100^{circ}C$, or drying at $100^{circ}C$ for 30 min and subsequent drying at $70^{circ}C$, or $100^{circ}C$ for 60 min and subsequent drying at $70^{circ}C$. Optimum drying temperature and time was $100^{circ}C$ for 30 min and subsequent drying at $70^{circ}C$, or $100^{circ}C$ for 60 min and subsequent drying at $70^{circ}C$. These conditions were shortened time for dehydration and showed smaller decrease than others in Hunter color L, a, b. Dehydrated Chinese chives showed a constant decrease in greenness with storage, probably due to destruction of chlorophyll by light. In the measurement of Hunter color L, a, b, these conditions showed smaller decrease than others in Hunter color for 15 week storage. Chlorophyll content and SOD (superoxide dismutase)-like activity in that condition was higher than others. It was assumed that a phenolic compound that forms its thermostable activity. The fitness of drying models was conducted in order to explain reducing chlorophyll loss and SOD (superoxide dismutase)-like activity loss. Based upon the chlorophyll content, SOD-like activity, and retention of green color of the vegetable, optimum drying conditions was $100^{circ}C$ for 30 min followed by $100^{circ}C$ for 30 min and subsequent drying at $70^{circ}C$, or $100^{circ}C$ for 60 min and subsequent drying at $70^{circ}C$.