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Freezing Green Onions

Category Vegetables
Freezing green onions is a good way to always have some on hand when cooking. This is a guide about freezing green onions.
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June 25, 2012

There was a pretty good deal on onions at the farmers market, so I got a few bundles. The green stems were clipped to size with kitchen shears, bottled, and placed in the freezer. Normally we only use green onions for fried rice, but my son likes omelets sometimes, so he might shake a few green onions into one! Very handy.

The bulb ends were placed in water and sat in the kitchen window to continue growing more onions. If all goes as planned we won't ever have to buy any more onions !

Source: This idea was found on pinterest. There are several items that can be re-grown from scraps!

By melody_yesterday from Sedalia, MO

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By 0 found this helpful
November 15, 2017

I grow my own green onions in my garden. They come back the next year. This hint is also useful if you cannot use all the green onions you purchased. Here is how to have green onions all year long:

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Total Time: A few minutes plus a couple of hours for drying.

Yield: As many as you need to preserve

Source: A neighbor

Supplies:

  • scissors
  • cutting board
  • sharp knife
  • freezer bag

Steps:

  1. If you grew your own, cut off as much as possible, leaving the rest of the plant to winter over and come back next year.
  2. Wash your onions thoroughly in water to remove any dirt and hidden insects.
  3. Put in a colander to dry.
  4. When dry, put on cutting board and cut in small pieces with a sharp knife.
  5. Put in a freezer bag. Squeeze out as much air as you can.
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  7. Put in freezer. Take out as needed. Terrific for use in cooking and dips.
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By 0 found this helpful
September 4, 2010

Can you freeze green onions?

By Veronica from IN

Answers

September 6, 20100 found this helpful

Why ever would you want to freeze green onions? Easy to grow year round and just use as needed; and replant more! You can use any type of onion or onion set and simply pull to eat them prior to them being huge! Walla walla sweets is my favorite! They never get huge, I simply use them as green onions!

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September 9, 20100 found this helpful

I like to have fresh green onions on hand but can seldom use them all before they would go bad and freezing them is the way to save them. Just chop them ready for use in a cooked recipe (they won't be good to use in a salad), put them in a freezer bag and flatten them out before putting them in the freezer so that you can break off the amount needed when ready to use them.

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I especially like them in scrambled eggs or an omelet.

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September 9, 20101 found this helpful

Freezing chopped green onions or fresh herbs to speed up prep time and reduce spoilage, but a twist is using plastic drink bottles as handy dispensers. When freezing chopped green onions, put them into an old water bottle that you've washed, and use a permanent marker to label the bottle cap with the contents. Freeze. To use, simply remove the cap, shake out just as much as you need, replace the cap and return to the freezer. The clear bottle allows you to quickly see what's inside, and shaking things out of a bottle is faster than spooning them out of a freezer container. I use them in cooked dishes like fried rice, microwave mixed rice, soups, curries or scrambled egg purses you name it.

Remember that moisture is your enemy in freezing, so be sure to dry the green onions thoroughly before chopping to prevent freezer burn. I used a large funnel to get the chopped scallions into the bottle, but you could also cut another plastic bottle in half around the middle and turn it over on top of the larger bottle, creating a do-it-yourself funnel. Green onions do become a bit soft in freezing, so they're best used in cooked dishes as opposed to salads. Use within three weeks of freezing for best quality.

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September 4, 20104 found this helpful

Young green onions may be chopped for salads and sandwiches and frozen without blanching, but they will not be crisp. They will be highly flavored, but may be slightly tough.

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Source: MSU Extension

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Food and Recipes Freezing VegetablesFebruary 23, 2012
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