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, though; 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 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.