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4 Ways to Extend the Life of Green Onions

4 Ways to Extend the Life of Green Onions

 

I love having fresh green onions around. The younger, milder allium, also known as scallions, are a fantastic addition to a huge range of meals and cuisines across the world. But there’s one big problem with green onions: they just don’t keep that well in the fridge. After just a day or two, they begin to wilt, brown, and eventually turn to mush before you can even use the whole bunch. Luckily, though, there are a few ways to remedy that and enjoy your green onions without the guilt of throwing them out. Even better? All of these methods are ridiculously easy.

1. Regrow Them.

Once you’ve cut your green onions, place them in a jar; fill with water to cover roots. Place them in a window sill and add water when low. The onions will keep growing, and they’ll keep for weeks. This won’t work indefinitely; the onions will start to lose flavor after a few cuttings.

2. Store them Better.

If you don’t want your green onions to keep growing, keep them wrapped in a wet paper towel in the fridge and cover in plastic.The paper towel should be damp — not wet, not dry, but just damp.

3. Shock Them Back to Life.

Those tips are great if you have the foresight to actually remember to do them. But what about if your green onions are already limp? Well, there’s an easy way to revitalize them, and you don’t even need to find plutonium for your time machine. Nope, something much simpler does the trick: ice water. Vegetables become limp because they lose moisture, so letting them soak in an ice water bath for 15-30 minutes brings them back to their former luster.

4. Freeze Them.

Of course, there’s always freezing green onions. Store washed, dried and chopped green onions in a resealable plastic bag. Add the green onions add the end of cooking –they defrost in just a few seconds, and adding them too early may make them mushy.

Read more: Basics, Diet & Nutrition, Eating for Health, Eco-friendly tips, Food, Green, Green Kitchen Tips, Health, Home, Raw, Reduce, Recycle & Reuse, Vegan, Vegetarian, , , , , , ,

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.

146 comments

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1:00AM PDT on Jul 22, 2014

Thank you for sharing!

2:01PM PDT on Jun 7, 2014

Linda, thank you for your tip. We do eat a lot of onions and garlic in this house but they are hard to keep tasty in the fridge.

8:29AM PST on Feb 20, 2014

Great tips thanks! I love freezing them they freeze so well there almost better than fresh.

10:36AM PST on Dec 30, 2013

thanks

10:33AM PST on Dec 30, 2013

Thanks Catre2 as always really good information and always useful, happy New Year to all !

2:04AM PST on Dec 2, 2013

Once I've used the tops, or cut off any wilted tops I didn't use, I plant the bulbs in a flower pot. They will grow all year long and I just cut off some tops as needed. You can plant around ten bulbs in a standard 8 inch clay pot.

1:27PM PST on Nov 23, 2013

dzięki

9:54AM PST on Nov 19, 2013

Thanks for posting these great tips!

4:18AM PST on Nov 17, 2013

didn´t know they can be grown in a vase, thanks!

2:21PM PST on Nov 16, 2013

Thank you

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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