To wash or not to wash: how to prepare green onions for long-term storage in the refrigerator and preserve their freshness for a long time

For preparing salads and dressing main courses, housewives prefer to use green onions - without a pungent odor and not as hot in taste as others. Common onion greens and all varieties of onions are used, the main crop of which is a juicy green “feather”.

In spring and the first half of summer, green onions can always be taken directly from the garden, fresh - it’s time to start harvesting vitamin-rich greens.

Preparatory stage

To keep the onion for a long time, prepare the product before storage:

• be sure to wash the product, even if it looks clean on the outside, as subtle traces of dust and soil may remain on its surface;
• It is better to wash in a bowl rather than under the tap, as this way the feathers are less injured;
• remove excess moisture with a paper or waffle towel;
• If you keep the greens fresh, there is no need to wash the stems, just wipe them with a damp towel.

If you store onions fresh, it is not recommended to chop them, but to make preparations, it is better to chop the feathers. In this case, the size of the cut does not matter, it all depends on the method of use. For example, small pieces are suitable for sauce, and larger pieces are suitable for first courses.

Preparing onions for long-term storage

Drying

IN THE PHOTO: If you plan to store onions in braids, the tails can be left to make braiding easier.

During the drying process, the onions are turned over several times, sorted by size, and diseased specimens are discarded. After five days, the vegetables are transferred to bags or boxes and stored in a storage room.

If weather conditions do not allow, primary drying and ripening are carried out indoors

In this case, it is important to create suitable conditions. Good ventilation and temperature not lower than +20°C are ensured. Damaged vegetables and unripe chickpeas are put in separate boxes for use first.

Drying on an industrial scale

In drying installations, the temperature is maintained in the range of +25–30°C. Before drying is complete, raise the temperature to +40–45°C and keep the onion in these conditions for ten hours. This regime significantly improves the health of the bulbs and prevents the spread of neck rot.

Drying at home

In an apartment or private house, you can scatter onions to dry next to heating appliances. The optimum temperature is also +25–30°C.

You can dry the onions in small portions in the oven if you can set the temperature below +60°C. At the same time, you should not close the door completely: this will reduce the air temperature in the chamber and prevent condensation from collecting. Overheating should not be allowed, as overly dried scales may crack, which will impair keeping quality.

Containers suitable for this purpose

To keep onions fresh for as long as possible, use suitable containers. These can be glass jars, plastic bags, paper or foil.

Glass containers

You can keep the greens fresh in a glass jar on the refrigerator shelf for a week. The main condition is to put in the container only those feathers that fit entirely into it. If the stem breaks or becomes dented, it will begin to rot.

Polyethylene

You can keep green onions in plastic bags for 1 month. The main condition for such storage is the absence of condensation. To avoid this, make holes in each bag with a needle and keep the plastic container in the refrigerator for a while before sorting the greens.

Paper

Paper wrapping is suitable for storing onions at room temperature or in the refrigerator. Wrap the stems in a layer of craft paper or a thick napkin and secure with thread. Wet the surface and maintain proper humidity during storage. Use only thick paper, as thin paper will tear.

Foil

The onions will keep in foil on the refrigerator shelf for 7–10 days. For the procedure you will need a sheet of foil and a needle. Wrap the prepared stems loosely in foil, sealing all holes. Make 5-10 punctures in the package for ventilation. For convenience, divide the product into portions and wrap each portion in a separate sheet of foil.

How to preserve green onions at home

If you want to store onions for the next few days, do not leave the product in the same form that you bought or picked from the garden. Separate damaged feathers immediately and use them the same day. Before storing, do not wash the greens, but simply wipe the stems with a damp towel.

At room temperature

In room conditions, onions do not last long. To keep the stems fresh:

• Remove the bulb and roots from the stem. Wrap the greens in a damp cotton cloth or paper. As it dries, moisten the paper with water. Similarly, onions will remain fresh for 2-3 days.
• Place the washed stems in a jar of water. Periodically rinse the greens and change the liquid in the container. You can store the product in a jar for 3-4 days. The longer the onion is in water, the less beneficial properties it retains. At the same time, the likelihood of rotting increases every day.

How to store in the refrigerator

To keep the onions fresh, follow 2 main restrictions:

• do not keep greens open;
• Do not place feathers in a bag or airtight container.

Greens can be stored in the refrigerator for 5-7 days if properly prepared. For this:

1. Rinse and dry the feathers.
2. Divide the stems into portions.
3. Wrap each part loosely in cling film.
4. The film can be replaced with a plastic bag with holes made or a container with ventilation vents.

In the cellar

The cellar maintains a constant temperature and humidity, which is ideal for storing herbs. Possible methods:

• Pack the stems along with the bulb in cling film and place in a box with a mesh bottom and sides.
• Pack freshly dug greens into bags, making holes at the bottom in advance. Store the product in an upright position, close to each other.
• Divide the onion into several parts and place in plastic bags with holes made.

In the cellar you can keep green onions fresh for 28–30 days.

How to store processed green onions

If you want to make preparations from chopped onions, consider several ways to store them in processed form.

Drying

The easiest and fastest method is drying.

There are 2 ways to dry onions:

• In a special device-dryer. All you need to do is chop the stems, place them on special trays and place them in the machine. In accordance with the device model, install the desired program and wait a few hours.
• On a piece of paper. This method will take more of your time and require compliance with certain nuances. Distribute the chopped onion evenly on a sheet, cover with gauze or paper and leave in a warm, dry place. Make sure that the greens are not exposed to sunlight, which can deprive them of some of their beneficial substances. Drying takes from 5 to 7 days. You can check its completion by chopping the stems with your fingers - if they crumble well, the dry spice is ready.

After the harvesting procedure, it is better to grind the onion into powder and keep it in a jar with a tight lid. Do not mix onions with other spices, otherwise they will lose their delicious taste.

Freezing

You can also preserve it in processed form by freezing. You can properly freeze green onions using several methods presented in the table.

Pickling and leavening

You can keep onions fresh for 6-7 months by mixing them with salt. Make sure the greens are completely dry before chopping. Mix the crushed product with salt at the rate of 200–250 g of salt per 1 kg of onion. Place part of the mass in a 2–3 cm layer into a pre-prepared container and cover with salt. Repeat layers until the container is completely filled. The last layer should be salt. Preservation will begin in approximately 2–3 weeks. During this time, keep the container with onions in the room. When the onion releases juice, you can move the container to the refrigerator.

Try making an original pickled appetizer using fresh onion stalks. Step by step recipe:

1. Wash and dry fresh stems.
2. Trim the bulbs with rhizomes and tips.
3. Place the prepared bunch in a container.
4. Add salt and sugar to taste, ground pepper and bay leaf.
5. Pour a little vinegar and sunflower oil into the greens.
6. Chop a few cloves of garlic and also add to the greens.
7. After 2 hours, the pickled onions can be consumed.

Pickled onions will be very flavorful and will last longer.

In oil

You can preserve the maximum beneficial properties in onions without resorting to freezing using any vegetable oil. Prepare a large container and fill it more than halfway with chopped herbs. Add a little vegetable oil to the container and mix with onions. Pour a little more oil on top to cover the contents and close the container with a lid. The workpiece can be stored in the refrigerator for 6 months.

Optimal conditions and terms

Suitable periods for preserving the quality and freshness of green onions are determined by the way they are stored. For example:

• fresh greens will remain fresh for 28–30 days;
• in oil or pickling it will last up to six months;
• frozen preparations can be used throughout the year;
• dry spice can be stored for up to 2 years.

At the same time, for fresh onions the optimal temperature is from +1 to +8 degrees, for frozen -8, and greens in oil or salt should be placed in a chamber with a temperature from +5 to +10 degrees.

Varieties suitable for long-term storage

The good keeping quality of fruits is largely determined by the variety, so it is important to choose it correctly. In this regard, the following varieties are most popular among gardeners:

In this regard, the following varieties are most popular among gardeners:

1. Bastion. Representative of mid-season varieties. The bulb is flat-round in shape with dry and dense scales. It is grown in all regions of Russia, with the exception of the southern ones. Has excellent taste. Can be stored for at least 9 months.
2. Stuttgarter Riesen. Bred in Germany. Early ripening variety. It has a large bulb, about 150 g. It produces a high yield. Does not require maintenance. Well kept.
3. Orion. A variety obtained by English breeders. It is an early-ripening species, so it is often grown in regions with short summers. The fruit reaches a weight of 200 g and is well stored.
4. Yalta. The bulbs are purple in color and flattened in shape. They have juiciness and excellent taste. Due to its sweet taste, it is often consumed raw.
5. Arzamas. Well suited for growing in midland conditions. The bulbs have a round shape and a pungent taste. The variety produces a high yield, is resistant to pests and has a long shelf life.
6. Red Baron. Representative of early ripening varieties. The fruits are red, weighing up to 80 g. Onions have a dense structure and are considered one of the best varieties for winter storage.
7. Hercules. Belongs to mid-early varieties. The fruit is large and round. It is resistant to high temperatures and drought.
8. Bessonovsky. Has a pungent taste. 4-5 bulbs weighing 40-50 g grow in the nest. The flesh is dense, yellow or white. Onions contain a large amount of dry matter, which helps vegetables last longer.

How can you tell if a product has gone bad?

Regardless of how you store onions, periodically check their freshness and quality. Even slight damage to the stems and minimal rotting over time leads to damage to the entire volume of the product. Onions should be thrown into the trash if:

• an unpleasant odor appeared;
• there is mold in the container;
• the stems are rotten;
• After preservation, the lid on the container swelled.

Green onions will retain maximum beneficial properties and will last longer than usual if you pay utmost attention to preparing the product and follow simple storage rules. Storage methods are very easy and do not require any special skills or knowledge from you.

A little about the beneficial properties

No one doubts the benefits of onions, including green onions. It is added to the 1st and 2nd courses not only to improve the taste: onions perfectly stimulate digestion and improve appetite.

Various varieties have found application in medicine, and not only folk medicine, since onions:

• Helps the body cope with mild forms of colds without medication;
• Has antiseptic properties;
• Regulates the functioning of the cardiovascular system thanks to its unique elemental composition;
• The mineral composition promotes proper metabolism;
• Greens are rich in vitamin C and carotenoids, which have a beneficial effect not only on the immune system, but also on vision.