How to keep green onions fresh in the refrigerator and room

How to keep green onions fresh?

To enjoy the freshness and aroma of green onions, just use the following methods.

Method 1

Choose small feathers and glass containers of the same height. This is a must for this storage method, because the main thing is not to bend or break the feathers of the onion. Place the onion in a jar and close the lid tightly. They will not be stored for a long time in a tainted form. So, you can keep the freshness of the onion for up to 1 month.

Method 2

If the number of nibs does not require very long storage, use thick paper. Rinse and dry with paper towel, wrap with paper. Sprinkle with water and refrigerate. 2-3 weeks of freshness are guaranteed.

Attention! Do not use newspaper for this storage, it gets wet and leaves paint on food. Method 3

Method 3

For longer storage, use a regular bag. Gently place greens in it and tie. Then make holes for ventilation with a sharp object. So, the freshness of the plant will remain for up to 1.5 months.

Method 4

You can preserve freshness by using the freezer for storage. Place feathers in freezer bags or use containers. It is better to pre-chop the onion. So, it will be more convenient to use it in the future. For this method, it is convenient to use pre-washed and dried plastic bottles for freezing.

Recipes

Pickled green onions are an excellent seasoning for main dishes.

The classic way

This is one of the most popular recipes.

Ingredients:

green onions - 1 kg;
dill and parsley - 200 g each;
salt - 240 g;
water - 2 l;
vinegar 9% - 70 ml;
sugar - 50 g;
peppercorns, bay leaf - to taste.

Preparation:

Chop the onion and fill it with brine made from 1 liter of water and 120 g of salt. Leave for 48 hours.
The liquid is drained, chopped greens are added to the vegetable.
Prepare a marinade from 1 liter of boiling water, 120 g of salt, sugar, pepper, bay leaf and vinegar. Boil for 2-3 minutes.
The resulting green mass is laid out in sterilized jars, poured with hot marinade.
The workpiece is sterilized for 10-12 minutes, rolled up with a lid, turned over and covered with a blanket until it cools.

Store the workpiece in a cool, dark place for up to 1 year.

With honey

The honey will add an unusual sweet taste to canned onions.

Ingredients:

green onions - 1 kg;
water - 1 l;
vinegar - 180 ml;
honey - 40 g;
salt to taste.

How to cook:

Salt, honey and vinegar are added to the water, boiled for 2-3 minutes.
The feathers are crushed, placed in sterilized jars, and poured with hot marinade.
Banks are disinfected for 10-12 minutes, twisted and covered with a blanket until they cool completely.

Store the product in the cellar, basement, pantry for up to a year.

In oil

Vegetable oil will help keep the green onions fresh.

Ingredients:

green onions - 500 g;
vegetable oil - 5-6 tbsp. l.

Preparation:

The chopped greens are placed in a jar, filling it 3/4 full.
Add vegetable oil and mix. More oil is poured on top to completely hide the contents.
The container is closed, stored in the refrigerator for up to 5 months.

To extend the harvesting period to 6 months, salt and vinegar are added to the oil.

Ingredients:

green onions - 500 g;
salt - 1.5 tsp;
vegetable oil - 4-5 tbsp. l .;
vinegar 9% - 1.5 tbsp. l.

Cooking steps:

At the bottom of the sterilized jar, pour 1/3 tsp. salt, crushed feathers with a layer of 2 cm, all are tamped. The layers are alternated until the jar is full.
Bring the vegetable oil to a boil, pour in the vinegar. The prepared mixture is poured with greens.
The jar is rolled up with an iron lid. Store in a cellar, basement or pantry.

With wild garlic

An original and healthy snack is made from green feathers with wild garlic.

Ingredients:

green onions - 1 kg;
wild garlic - 1 kg;
water - 1 l;
vinegar - 200 ml;
peppercorns - 20 g;
salt - 2 tbsp. l .;
sugar - 2 tbsp. l.

Preparation:

The greens are cut into large pieces, poured into a container along with pepper.
Prepare the marinade: add sugar and salt to the water, boil and pour in vinegar.
Greens are poured with hot marinade, allowed to cool and laid out in jars.

The shelf life of the workpiece in the refrigerator is 2 weeks.

With dill

A crispy pickled vegetable is obtained by preparing it with dill.

Ingredients:

green onions - 1 kg;
green dill - 250 g;
dill seeds - 1 tsp;
water - 2 l;
allspice peas - 12 pcs.;
vinegar 6% - 0.8 l;
sugar - 1 tsp;
salt - 8 tbsp. l.

Step-by-step cooking:

Prepared feathers are crushed.
From 1 liter of water and 4 tbsp. l. salt makes a brine, pour a vegetable into it, leave it for 48 hours. Then the liquid is drained.
The dill is finely chopped and blanched, added to the onion.
The resulting mass is laid out in sterilized jars.
Prepare the marinade: add salt (4 tablespoons) to 1 liter of water, sugar, dill seeds and vinegar, boil for 2-3 minutes.
The hot marinade is poured into jars of herbs.
Sterilized for 10-12 minutes and rolled up, turned over and covered with a warm blanket until it cools.
Store in a cool, dark place for a year.

What and how affects the winter storage of onion sets

Many factors affect the safety of seed bulbs:

The storage duration initially depends on the type of onion. Seed material with a yellow-gold color keeps better than white or red varieties.
Harvest time. When the harvest is delayed, the plants grow a root system and prepare for wintering in the ground. This disrupts the biological rhythm of plants and significantly impairs the keeping quality of the bulbs. Rainy weather also adversely affects storage time, so it is advisable to harvest the set in dry weather.
Bulbs are conventionally divided into the first (1.2–2.2 cm), second (2.3–3.3 cm) and third (larger than 3 cm) fractions, as well as into non-standard seeds - up to 1.2 cm. Small seed material such as substandard does not release arrows, but very often dries up during storage. Bulbs larger than 3 cm tend to form arrows. Therefore, the highest quality planting material is the first and second fractions.
To improve the wintering of onion sets, it must be properly prepared (we will talk about the methods a little later), as well as sort by size and leave the seeds of the first and second fractions for planting. Small onions can be put on greens by planting them in a greenhouse or on a windowsill. Large onions can be used as food or also be distilled.
Periodically (2 times a month), the onion sets must be checked for mold, mildew or rotten bulbs. Spoiled seed must be removed so as not to lose all the bulbs.

Preparing onions for long-term storage

Drying

IN THE PHOTO: If you plan to store the onions in braids, you can leave the tails 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 is provided and the temperature is not lower than + 20 ° C. Damaged vegetables and an unripe fat collar 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 the end of drying, the temperature is raised to + 40–45 ° C and the onions are kept under these conditions for ten hours. This mode significantly heals the bulbs, prevents the spread of cervical rot.

Drying at home

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

You can dry onions in small portions in the oven if you can set the temperature below + 60 ° C. In this case, do not close the door completely: this will lower the air temperature in the chamber and prevent condensation from collecting. Overheating should not be allowed, since excessively overdried scales can crack, which will worsen keeping quality.

The best recipe for pickling onions in jars

This cooking option is very fast and does not require a lot of energy. Yes, and products are needed here, nothing. But the salting comes out very tasty and beautiful! Suitable both as a snack and for decorating dishes.

Ingredients:

2 medium red onions;
3 tsp vinegar 30%;
400 ml of water;
2 tsp salt;
2 tsp Sahara;
4 bay leaves;
8 black peppercorns.

How to cook:

1. Peel the onion heads and cut them into rings.

2. Place 2 bay leaves and 4 peppercorns at the bottom of the jar. Place the chopped onion on top and the remaining pepper and bay leaves on top.

3. Boil water. Add salt, sugar and vinegar to it. Stir the marinade thoroughly. For 30% vinegar, dilute 1 part 70% vinegar essence with 1.5 parts water.

4. Fill the workpiece with liquid, close the lid and place in a warm place.

You can enjoy the finished preservation after 4 hours. Bon Appetit!

Freezing

The easiest way to keep greens until spring. Frozen green onions contain almost all the beneficial properties and taste. To prepare hot dishes, you don't even need to defrost it, just add the right amount at the end of cooking. It is advisable to sign the date of harvesting on the container.

The prepared feather can be stored in containers or special freezer bags. To prevent the pieces from sticking together, you need to spread them in a freezer in a thin layer on kitchen boards and plates covered with cling film. When the greens are frozen, place in a common container. This will keep the onions crumbly.

It is important to remove excess air from the container.

It is undesirable to use ordinary plastic bags - they allow moisture, odor, and tear easily. This will significantly reduce the keeping quality of the workpiece. You can freeze onions, previously fried in oil, but the shelf life then is only 2-3 months.

Varieties suitable for long-term storage

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:

Bastion. A 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. Possesses excellent taste. Stored for at least 9 months.
Stuttgarter Riesen. Bred in Germany. Early ripe variety. It has a large bulb of about 150 g. It gives a high yield. Not picky about leaving. Stores well.
Orion. A variety obtained by English breeders. It belongs to the early maturing species, therefore it is often grown in regions with short summers. The fruit reaches a weight of 200 g and is well stored.
Yalta. The bulbs are purple and flattened. They have juiciness and excellent taste. Due to its sweet taste, it is often eaten raw.
Arzamassky. Well suited for growing in mid-lane conditions. The bulbs are round and have a pungent taste. The variety gives a high yield, is resistant to pests and has a long shelf life.
Red Baron. Representative of early maturing varieties. Fruits are red, weighing up to 80 g. Onions have a dense structure and are considered one of the best varieties for winter storage.
Hercules. Refers to medium early varieties. The fruit is large and round.Resistant to high temperatures and drought.
Bessonovsky. Has a pungent taste. 4-5 bulbs, weighing 40-50 g, grow in the nest. The flesh is dense, yellow or white in color. Onions contain a large amount of dry matter, which makes vegetables last longer.

The best recipes for pickling green onions for the winter

Even a hostess without experience in canning winter preparations can salt green onions for the winter. This process does not require special knowledge and will take a minimum of time. There are many recipes for salting these healthy herbs, where other plants from the garden bed are used as additional ingredients.

Classic recipe in jars

The simplest recipe suggests preparing the product for the winter in its almost original form. After opening the curl, the onion can be used as a fragrant vitamin supplement in the preparation of various dishes without additional processing.

Ingredients:

1 kg of green onions;
200 g of coarse table salt.

Preparation:

First, remove the bitterness from the feathers: pour boiling water over the onion sprouts.
Cut them into rings.
Place the raw materials in a large container and sprinkle with salt.
Stir and brush with a kitchen pestle.
Until the onion has time to let the juice flow, put it in a prepared container.
Tamp down firmly and sprinkle with salt on top.

Place the finished curls in the refrigerator for long-term storage to avoid spoilage of the product.

With vegetable oil

To keep the onion leaves juicy and fragrant for the whole winter, it is recommended to roll them up with vegetable oil.

Components:

1 kg of freshly cut onion feathers;
250 g of salt;
3 tbsp. l. vegetable oil.

Cooking method:

Prepare the container in advance: boil the lids, sterilize the cans.
Rinse the stems of the plant thoroughly, remove the remaining liquid with paper napkins.
Cut the feathers, put in a deep bowl and add salt.
Stir well until the crystals dissolve. If you can't dissolve the salt, lightly mash the herbs with a kitchen pestle.
Fill the prepared jars with the resulting mixture - arrange the onions so that there are no voids left.
Tamp and top with vegetable oil.
Cap the jars and store them in a cool, dark place.

Salted green onions with herbs

In the cold season, when you want to pamper yourself with something fresh and healthy in summer, an excellent solution would be to prepare a whole vitamin bouquet for the winter.

Components for a vegetable mix:

500 g of onion feathers;
300 g parsley;
400 g dill;
500 g cilantro;
250 g of salt.

Preparation:

Go through, rinse and dry the greens.
Pour cold water into a deep container and dissolve 50 g of salt in it.
Soak the greens in the prepared solution for 15-20 minutes.
Remove it from the liquid and let it drain completely onto a waffle towel.
Chop the herbs, transfer everything to a deep bowl and add 200 g of salt.
Stir and fill the pre-prepared jars with the mixture to half their height, press firmly and fill the remaining space.
Tamp it tightly, freeing up some more space, cover with a thin layer of salt and close the lids.

In its own juice

To keep salted onions fresh and aromatic for a longer time, it is recommended to roll them in their own juice for the winter.

Ingredients:

2.5 kg of onion leaves;
400 g of salt.

Method for making a healthy twist:

Go through, rinse and dry the greens.
Cut very finely with a well-sharpened knife. This will promote the release of the maximum amount of juice.
Sprinkle the chopped food with salt and let it sit for 30 minutes.
Arrange the onions in the cans prepared in advance, not reaching the bend of the can of 2 cm.
Carefully and vigorously crush the mixture with a cooking pestle to create as much liquid as possible. The onions should be dipped in their own juice.
Top up the jars and seal them securely.

Such preservation is stored at the lowest possible temperatures.

What happens if you freeze green onions?

You can freeze onion feathers. But in order to preserve all its useful properties, it is necessary to follow the rules for the preparation and processing of raw materials. There are several ways you can freeze green onions so as not to lose their flavor and nutritional qualities.

When freezing, you need to pay attention to the following points, which will allow you to get good products:

For freezing for the winter, you need to choose bright juicy feathers

The juice in them will give the rings a bright color and dense structure, which are preserved when properly defrosted.
It is very important to wash the raw materials well before freezing and make sure that no moisture remains on the feathers. Otherwise, you can get a sticky lump with pieces of ice.
For freezing, you need to take not only the green part of the feathers, but also the white one.

It will add a rich onion flavor to the finished product, which will become even brighter after defrosting.

Freezing whole feathers or cutting them into rings depends only on the preference of the hostess. In any case, such a preparation will perfectly complement the dishes, enrich them with nutrients, and decorate salads and all kinds of snacks on the festive table.

The ways

Of course, the methods for storing green onions are different from the methods for storing leeks, as well as onions in storage and at home, and the methods for storing sets in winter, which we talked about earlier. Let's take a look at them.

Fresh

Only strong, good leaves are kept fresh without any damage.

The bags in which the leaves are wrapped are placed in the refrigerator for about 15 minutes, then stuffed with leaves, tied and sent back to the refrigerator for long-term storage.

It is advisable to define a place for them in the vegetable drawer. In this form, they are stored not as long as frozen, but the leaves are always fresh and ready to eat in salads.

You can read a little more about how to properly collect onions for harvesting for the winter here - harvesting onions before storing for the winter. And if a person has a private house and the ability to store supplies for the winter in the cellar, then he will be interested in the article "storing onions in the cellar (basement)".

Tips on how to keep green onions fresh in this video:

Drying

Green onion feathers can be dried. This is done using an electric dryer, in the oven or in the sun (in hot summer weather).

To do this, the feathers must be washed, blotted with a towel and cut into 5 cm pieces.

To dry in the oven, you need a minimum temperature of about 50 degrees and several hours with the door open.

If you dry greens, fruits or vegetables in the oven, then you need to constantly monitor it, since there is a high risk that the workpieces will burn.

For drying in the sun, onions are laid out on a baking sheet or tray and taken out in direct sunlight, covering the entire structure with thin gauze (from flies). After 2 days, the onions will be ready. And in an electric dryer it is harvested in the same way as any other greens. You can read more about this method here - onion drying.

Freezing

For freezing, the onion is cut into small pieces, put on a cutting board in one layer and sent to the freezer for 4-5 hours. Then you can put the greens in a bag and start a new portion.

This method will allow the onions not to stick together into a lump when frozen and, if necessary, pour as much as necessary, and not suffer, trying to break one large lump.

But if you don't want to mess around for so long, you can scatter fresh onions in bags or containers in advance and send them to the freezer. You can read more about freezing onions here - Freezing Onions.

How to keep green onions for the winter? Learn how to freeze green onions and other greens in this video. We look:

Salting and leavening

For salting for 1 kg of chopped greens, take 1 glass of salt.Everything is mixed and put in a glass jar, covered with a lid. Store in the refrigerator all winter, and the mixture is ready for use in 2 weeks. You can read more about this and other methods here - onion storage at home (apartment).

How to save chives for the winter? You can learn how to pickle the feathers of green onions from the video:

In oil

It is good to add such onions to soups and salads, but it is ready in 3 days.

To do this, finely chopped feathers are placed in a jar and so much oil is poured on top so that it completely covers the greens.

Store the mixture in a glass container in the refrigerator. Shake well before use.

If, in addition to onions, you put finely chopped dill, parsley, basil and any other herbs in a jar, you get a fragrant salad oil.

Peculiarities

For long-term saving greenfinch at home, it is important to remember the following basic nuances:

in some methods, greens cannot be washed with water before storage. The existing dirt from the feathers is removed with a napkin or simply gently shaken off;
if the workpiece is wet, it is recommended to dry it by spreading it in an even layer on the table;
if the plant has small bulbs, wrap them with a damp cloth, paper and fix everything with thread. In this form, they will help green onions, they are stored for a long time on the refrigerator shelf;
if the vegetable is placed in a glass container, it will remain in a cool place for two months;
it is not recommended to bend it or cut it into pieces;
if food will be stored in a bag, holes must be made in the polyethylene for ventilation;
remove feathers with defects or decaying areas;
the vegetable is best preserved in paper, not cellophane.

It should also be remembered that a vitamin mixture mixed with salt can be used for cooking not all dishes.

For example, it is perfect for filling soup, a second course, but as an independent product it will no longer be very tasty to eat.

Storage options

Before you store green onions fresh in the refrigerator, you need to decide what it will be used for in the future. To prepare 1 and 2 dishes, it is not necessary to keep the greens fresh, because in the future they will undergo heat treatment, but as a component of fresh vegetable salad in winter, onions should be as juicy and aromatic as possible. So how do you store green onions?

First option for salads

You can store greens in the refrigerator for a long time simply by using bags

It is important to take cooled bags so that condensation does not collect on them and does not contribute to the rapid deterioration of the product. To do this, the prepared package must be placed in the refrigerator for 15-20 minutes, then removed and filled with green onions.

The feathers are then put back into the vegetable compartment of the refrigerator. It is important to know that this method is only suitable for strong and healthy feathers without damage.

In this form, they can be stored in the refrigerator for up to several months, the main thing is to check the package in a timely manner and remove parts of the onion that are starting to deteriorate.

Option for salads second

To please loved ones with a fragrant dish of fresh vegetables right in the middle of winter, you can store onions with vegetable oil, which in the future will immediately serve as a dressing for the dish. You can use herbs in oil as a component of other dishes already 3 days after cooking.

To do this, the feathers must be thoroughly rinsed and dried, then finely chopped and placed in a prepared container. It is best to use glassware with tight lids for this storage. After filling the jar with green onions, pour it over with oil so that it completely covers the greens. It is recommended to shake the product before use, and to add more flavor to the jar, you can similarly cut other greens to taste.

Option for cooking 1 and 2 dishes

Since when cooking soups or stewing meat with vegetables, greens also undergo heat treatment and are saturated with emitted vapors, there is no need to keep onions fresh. Feathers can be easily dried for this, and the final result of the dish will not differ in any way in taste or smell from that prepared with fresh product.

To do this, the feathers must be washed, dried and cut into pieces of 5-7 cm, and then laid out in 1 layer on the surface prepared for drying. You can use an oven, an electric dryer for drying, or just take out the greens in the sun. In the latter case, it will take at least 2 days before the product is completely cooked, but at the same time there is a guarantee that the feathers will not burn out, as it can happen in the oven.

It is important to cover the onion with gauze or a protective net from flies when taking the onion out into the sun.

Salting

You can also save onions with ordinary salt. To do this, take 1 glass of salt for 1 kg of prepared feathers and mix everything. The mixture is laid out in glass containers, covered with a lid and stored in the refrigerator. You can use such a bow after 2 weeks.

When preparing dishes from a salted product, it is important to remember that salt will be added along with the onion, so you need to salt such food much less.

Freezing

Modern freezers allow you to keep almost all food fresh for a long time. Storing green onions in this way begins with washing, drying and finely chopping. In the future, the greens are laid out on a flat surface in 1 layer and placed in the freezer for several hours. This will prevent the cut product from sticking together in the bag during long-term storage. Frozen onions should be transferred from the board to a bag or tray and put back in the low temperature compartment of the refrigerator. It is best to use such a product for cooking dishes with heat treatment, since during defrosting, fresh feathers will lose their shape and taste, and their juice will simply drain.

Features of harvesting greens for the winter

Fresh dill, parsley, basil, sorrel are herbs that are full in summer, and in winter you have to buy at fabulous prices in stores. If you prepare greens for future use, you can not experience a shortage of this product throughout the cold season.

There are several known methods of harvesting fresh plants for the winter: drying, freezing, conservation, salting. Each of the methods has its own advantages and disadvantages.

What you need to know when harvesting greens:

herbs for harvesting are fresh, green, without rot and unpleasant odor;
depending on the cooking method, the leaves and stems are finely cut or harvested whole;
for storing herbs, you need plastic boxes or containers, freezer bags, cotton bags, jars with plastic or twist off lids;
take not iodized salt, vinegar - 9 percent;
the least amount of vitamins is in dried greens, the largest is in frozen.

Storage methods

Previously, at home, greens were kept for a long time in tightly closed wooden, earthenware vessels, taking them to a cellar, glacier, and other cool places. These days, there are several ways to keep cut onions fresh in the refrigerator for as long as possible.

How long does it not deteriorate and preserves its properties? Green onions - washed and dried - are stored in the refrigerator at freezing temperatures up to 4 ° C for about three weeks. If you refrigerate herbs at home to 0 ° C, then storage can be extended up to 2 months. The main thing is to choose the right container.

Glass containers

To keep the aroma and bright green color of the onion feathers for a long time, carefully place the vegetables in a glass jar and seal it tightly. How long is onion stored in this form? Not less than a month.

Plastic bags

In a plastic bag, you can keep onions fresh at home in several ways.

Shake off any clumps of dirt on the bow or wash it as described above.Wrap the whole plant in paper, slightly moisten it with a spray bottle, put it in cellophane bags and send it to the refrigerator. The paper should be thick and moisture resistant. Do not use wax paper, newspaper, kraft paper is best.
Carefully sort through the plants prepared for storage, remove the yellow, spoiled stems. Gently moisten the roots in water and wrap them with a wet cloth, preferably natural material, together with the bulbs. Wrap the whole vegetable in paper, tie it with a thread in several places, carefully fold it into a plastic bag, place it in a vegetable drawer. The optimal shelf life is one month.
Very often, immediately after you put the greens in the refrigerator, drops of condensation appear inside the cellophane, which can shorten the shelf life of the greens. To prevent moisture from collecting inside the bag, cool the plastic by placing the empty bags in the refrigerator for a while before placing the onions in it.
It is better to wrap long stems in cling film and put in plastic bags, for convenience, you can divide the greens into portioned bundles. Be sure to pierce the film with a toothpick so that the plant "breathes". In the refrigerator, onions are kept fresh in such a package for a long time - a month and a half.

Freezing

You can also freeze green onions for the winter: storing greens in the freezer significantly increases the terms of its use - up to six months

Also, during deep freezing, about 90% of vitamins are retained in the plant, which is very important in winter.

Place the onions carefully in special containers or pouches that are not afraid of low temperatures. Normal plastic bags in the freezer become fragile, so it's best not to freeze your herbs in them.

It is better to freeze chopped onions in plastic bottles: this way it is more convenient to use them when preparing hot dishes.

Choose the storage method that works best for you and enjoy the spicy flavor all year round.

Storing green onions in the refrigerator

An ideal, simple and convenient place to store onions is a regular refrigerator. How long should green onions keep in the refrigerator? If you keep chopped feathers in it at a temperature of 3-4 ° C, it will not lose its presentation within 2-3 weeks. If the temperature is lowered to 0 ° C, then the shelf life will increase to 1–2 months. There are several ways to keep a vegetable in the refrigerator.

In a plastic bag

This method allows you to have fresh herbs on hand for a month and a half. It is enough to pack the feathers in a plastic bag, pierce a few holes in it for ventilation and put it in the refrigerator on the vegetable shelf.

There is a more sophisticated method, but it will work for feathers that have not been separated from the bulbs. To use it, you must remove all yellowed and damaged parts of the plant, and dip it into water. Now the bulbs with the roots must be wrapped in a damp rag, wrapped with paper on top and tied with a ribbon. Only then can the onions be folded into a bag in the refrigerator. This method allows you to keep it fresh for a month.

Did you know? For long-term storage, it is important that moisture does not get on the feathers. Usually, if you put a bag directly into the refrigerator, condensation forms on it and water inevitably gets on the greens.

To prevent this from happening, an empty bag is placed in the refrigerator for a while so that it cools down to the temperature inside the chamber. Then they take out, immediately put the onion and immediately hide it again in the refrigerator.

In glass containers

Put the washed and dried greens in glass jars, close with nylon lids and refrigerate. In this form, the greens will retain their fresh appearance, aroma and beneficial properties for about a month.

Important! In this form, only whole greens can be stored, since bent and broken, it quickly deteriorates. Therefore, select only small feathers for cans.

In paper

You can also store green onions wrapped in paper in the refrigerator. So it lasts for two to three weeks. To do this, the vegetable is washed well and allowed to drain off the water. Then wrapped in clean paper. It should not be a newspaper, as typography is hazardous to health.

You can use a paper napkin that does not creep from water, or kraft paper

It is only important that it is not waxed. The package is sprayed on top from a spray bottle, hidden in a bag and left in the refrigerator

Important! Onion greens have different shelf life depending on the method of harvesting. So, salting green onion feathers for the winter allows you to store it for up to six months, the same amount is stored onions placed in oil

Dried onions retain their properties for two years, and frozen ones - no more than a year.

How to keep onion feathers for the winter?

Some dishes do not fully reveal their original taste, unless spices or herbs are added to them. Onion greens are one of the secret ingredients of many dishes.

In addition to using onions directly during cooking, they can also be an excellent cold remedy.
Onion feathers are rich in vitamins and minerals that the body needs during the cold season.
Onion feathers can be stored for more than 3 months. But for this it is necessary to properly prepare the product.

If you decide to replenish stocks for the winter with economical and simple preparations with green onions, then use one of the recipes given in this article. All of them are affordable and do not require any special culinary skills.

In the process of harvesting onion feathers, several important points must be taken into account:

for harvesting for the winter, choose feathers of a bright green color.
choose the longer onion feathers, remove the feathers that are damaged.
the dried tips of onion feathers, as well as existing damage, are removed.
greens are not just washed, but washed under running water, washing away earth lumps, dust.
the washed onion feathers are laid out on the table to dry (a paper towel is lined underneath).
for convenience, any greens that you plan to use in the winter, it is better to cut the feathers (then it remains only to open the container with the onion, collect a portion of the required volume and send it straight to the soup or roast).
the size of the pieces of onion feathers is determined by the hostess herself, because she knows for which dishes she will use the blank.