Freezing green onions harvesting for the winter. Green onions: how to keep a feather fresh for the winter at home

Freeze or dry green onions for the winter? Dried onions are tastier and healthier. Yes, freezing retains color, but there is no sharpness and that wonderful spicy “acidity” in thawed greens. But the dry mix in this regard is ideal. It is not for nothing that dry pieces of spice are included in freeze-dried soups, gravy, in bouquets of seasonings.

culinary benefits

Microbes are afraid of both fresh herbs and dried ones. A spicy spicy addition to soup, borscht, gravy will protect us from harmful bacteria during the SARS season. Another appetizing feature of the seasoning is its ability to produce saliva. Everyone knows how important this is for good digestion and metabolism. The uniqueness of dried green onions is also in the fact that vitamin C is fully preserved in it.

Interesting fact: Ancient sailors always took dried green onions with them on their journeys to protect themselves from scurvy.

There are several ways to prepare dried green onions for the winter. Choose the most convenient, and act!

Open air

When the summer season does not mean a short weekend, but a long time, you can simply dry the green onions in the air. Of course, not in the open hot sun, but in the shade, preferably with a draft.

Wash the green feathers, cut off the yellowed tips, remove the greens that have wilt. Thick and tough stems for drying are not very good. Cut the sorted greens into pieces about 2 to 5 cm in size.

Use a sieve or large wooden board. Lay out the bottom of the sieve or the surface of the board with a layer of gauze and spread the green mass in a thin layer. If you leave home from the dacha, you can dry green onions for the winter on the loggia. You just have to remember to shake the sieve and mix the spice.

How to dry green onions in an air grill

With the advent of the convection oven, the hostesses, that only they don’t cook in it! So, drying greens in the device, they say, is very convenient. To do this, keep the chopped onion on the upper grill for about half an hour (depending on the thickness of the chopped feathers). At a temperature of about 70 °, the process takes place with maximum benefit.

How to dry green onions in the oven

Elementarily simple! Set or adjust the temperature to 40-50°, dry for about 2-3 hours.

If you, like me, appreciate green onions for their excellent taste and beneficial features you will definitely miss it in the cold season. Today I offer you an elegant solution to this problem. Now you will learn how to save green onions for the winter in several ways.

Preparation rules

Before freezing green onions for the winter, you need to carry out preliminary manipulations, which involve several stages:

Image	Procedure
	Step 1. Choosing greens. Harvesting green onions begins with its proper selection. Prefer bright green feathers with no visible damage. If the tips of the plant are dry, cut them off.
	Step 2 Clean up. Rinse the plant thoroughly under running water, removing any remaining dust and earth.
	Step 3. Slicing. You can skip this step if you want to keep the greens whole. But I would still recommend chopping green leaves - so, the plant is much more convenient to store. How large to cut, it's up to you - it all depends on personal preference. For example, I cut some of the blanks finely (I use them later for sauces), and some into medium pieces (these can be added to a salad or side dish).

How to harvest onions for the winter

Method 1. Simple

If you still do not know if it is possible to freeze green onions in the freezer, I will answer - of course you can. Moreover, it is the freezer that will help preserve the plant for as long as 12 months.

Regular freezing is the most common type of greens storage. It is simple and does not require additional components:

1. Chop your feathers greenery up required size.
2. Divide them into molds for ice or baking. Fill mini-containers no more than a third.
3. Fill the remaining space with water and put the containers in the freezer.
4. When the cubes are frozen, stack them in individual bags and use as needed.

Put a limited number of frozen cubes in one bag so that you do not have to defrost large volumes of onions in the future.

Method 2. Salting

1. For 1 kg of greens, prepare about 250 grams of salt.
2. Dry the plant thoroughly. It is very important that water drops do not get into the jar with the workpiece.
3. Mix the herbs with half the prepared salt.
4. Start spreading the resulting mass in a jar in layers. a couple of centimeters, sprinkle each new layer with the remaining salt.

Do-it-yourself onions after salting can be used only after 2-3 weeks. This time is necessary for the greens to marinate well and give juice. In this form, the plant can be stored for up to 7 months.

Method 3. Billet in oil

1. Wash the herbs and dry them thoroughly.
2. Cut the grass and fill a clean jar with it about ¾.
3. Pour the oil into the container and stir, pour some more oil on top of the mixture.
4. Close the jar with a capron lid.

Such a blank is stored in the refrigerator for at least six months. And the main advantage of this method is that greens do not lose their nutritional components.

Method 4. Drying

Describing the ways of storing a plant, one cannot fail to mention the drying of the plant:

1. Wash the greens and cut them.
2. Lay out the plant on white paper. It is very important to place the plant in a warm place where it will have the opportunity to dry out. Avoid direct sunlight on the plant - they will destroy the nutrients contained in it. If necessary, wash and cover it with a sheet of paper.
3. Wait approximately 5-7 days. The readiness of the greens will be indicated by its fragility. If the onion crumbles easily in your hands, you can pour it into a dry jar and store it at room temperature (in a closet, for example).

Results

green onion for the winter can be prepared different ways: by freezing, canning, salting, marinating, etc. Consider the following options.

Freezing green onions for the winter is easy!

Wash fresh onion feathers under running water, select only the best and healthiest ones. Dry the greens with a dry cloth. You can then use one of the following methods:

1. Chop the prepared onion feathers into 1 cm pieces, blanch for five minutes, discard in a colander. After cooling, put in plastic containers, place in the freezer.
2. Hold the feather onion in boiling water for 3 minutes, put it in a colander, let the water drain. Pack into plastic containers to freeze later.
3. Feathers crumble, fry in a pan, transfer to plastic containers, freeze.

Learn and.

Green onions: save for the winter

Prepare 3 kg of greens, wash it, put it on a cloth to dry. Cut into pieces with scissors or a knife. Put onion shoots in glass jars, sprinkle each layer with salt. Put oppression on top of the salted shoots, which will help the brine stand out. After a couple of days, check the contents. In the event that the formation of brine has not begun, increase the oppression pressure or pour in a little boiling water. For three weeks, the onion will ferment. Pickled feathers can be seasoned with any salad, used for snacks or sandwiches.

Salting.

Rinse thoroughly 1 kg of green onion, chop it coarsely, mix with 200 g of salt, put in jars, carefully tamping them. As soon as the containers are full, pour sunflower oil on top, cover with lids. Store the workpiece in a cool place.

Drying.

You can dry the onion in different ways. Here are some of them.

Open air.

If you spend a long time in the country, you can dry the vegetables directly in the open air. It is necessary to dry not in the hot sun, but in the shade. Rinse the green feathers, cut off the yellow tips, cut off the greens that have managed to plant. Hard and thick stems are also not suitable for drying. Cut the sorted greens into pieces. Pick up a wooden board or sieve, put a layer of gauze on it, spread the green mass on it in a thin layer. Greens can also be dried on your loggia.

It turns out very tasty and. It will perfectly complement any dish.

Drying in air fryer.

Chop the onion, put it on the top shelf of the air grill for half an hour. In order for the process to take place with maximum benefit, set the temperature to 70 degrees.

Green onions on the windowsill in winter

Housewives try to grow onions on the windowsill in different ways. Someone is trying to grow it from seeds, someone is transplanting batun or shallots from the beds into pots. As soon as frost sets in, the boxes are moved to the basement, and in winter they are placed on the windowsill. However, each of these methods does not guarantee that you will be able to enjoy fresh onions in winter. The main secret of success lies in the fact that for the cultivation of young onion shoots it is necessary to use shallots. It has a number of advantages:

This variety gives much more young shoots than onion;
- shallot leaves are fragrant and tender. The entire period of cultivation, they retain these qualities;
- you can cut off young shoots much earlier than onion. This is due to the fact that he has a much faster growth process.

Learn and.

How to grow shallots on a windowsill.

1. Do not start growing until February. Until this time, the bulbs are at rest.
2. For growing, choose a container that can provide good nutrition to the growing roots. In the bottom, it is imperative to make holes. They will provide a drain for excess water. The cake box is very convenient because it is easy to move around.
3. 2/3 fill the box with nutrient soil, tamp.
4. Place onion heads on the surface, close to each other. The more bulbs you take, the more shoots they will give. In order to get a faster harvest, cut to the very shoulders of the onion.
5. Sprinkle nutrient soil, which should lightly cover the bulbs.
6. Place the box on a windowsill in the brightest room. The temperature should be between 12 and 18 degrees.
7. Water the vegetables and keep the soil slightly moist at all times. Water as needed in the morning with warm water.
8. Literally in 10 days, the bulbs will start green feathers. They can be plucked for dressing borscht or soup. After another two weeks, you can cut off dense shoots to prepare onion salad.
9. In order for the shoots to remain thick and fresh as long as possible, feed the soil with complex fertilizer.

In early spring, as soon as the ground thaws a little, my garden work begins. At this time, I usually plant directly in the garden to get my own early greens. However, in May, I plant seedlings of tomatoes and peppers on the same beds, so I periodically encounter the following problem: there are still a lot of onions, and the beds already need to be emptied. I had to distribute the surplus to relatives and neighbors, until I realized that green onions can be prepared for future use. And today I want to offer you three options for harvesting green onions for the winter, which I myself use.

Freeze

Regarding the freezing of green onions, opinions among those who did this are rather controversial. Some people like it like this, some don't. From myself I will say that frozen onions are not suitable for a salad, this is a fact, but for soup, green borscht or for stuffing for - that's it. Just don't defrost it before cooking! Add onions to dishes directly frozen.

We separate the green onion feathers from the white head (this part is not suitable for freezing), rinse thoroughly, and then wipe with a towel and also dry thoroughly so that there is no water left, otherwise the onion will freeze into lumps when frozen. Put the chopped greens in a plastic container or in portions in plastic bags and freeze. If possible, it is better to set the shock freezing mode. In the freezer, such onions can be stored for several months.

Drying

You can dry green onions both outdoors and in an electric dryer. If you are a supporter of homemade preparations and often dry fruits, vegetables and herbs, I advise you to definitely purchase this wonderful device. This is a very handy thing when harvesting. a large number products, especially vegetables and fruits, it helps a lot, saving a lot of time. And the finished product is of better quality due to the right choice temperature regime and faster drying speed.

As in the previous recipe, green onions need to be washed, dried and cut into small pieces. However, you need to be much more careful that there are no drops of water left on the onion, otherwise it may simply deteriorate, especially if you plan to dry it without using an electric dryer. Spread the chopped greens on sheets of clean paper in one layer and dry in a ventilated area, avoiding direct sunlight. Place dried green onions in tightly sealed jars and use as needed. Absolutely any dishes can be sprinkled with such greens, however, the aroma of onions is almost not preserved during such processing.

aromatic salt

I used to often buy ready-made aromatic salt until I tried to make it myself. In fact, it is very simple to make it, and at the same time you can select only those greens and vegetables that you like. You can also prepare different types of salt with different herbs for different dishes.

In addition to green onions for aromatic salt, I also take other spring herbs: parsley, green dill and celery greens. All my vegetables, dry and cut, can be cut into fairly large pieces, since then all the greens should be chopped in a blender. Gradually add coarse salt to the chopped greens, continuing to grind the mixture. We add salt about the same as greens. It turns out such a green salty porridge.

For the winter, not only fruits and vegetables are harvested, but also greens. Green onions purchased out of season hit the pocket hard, besides, the hostess does not always need a large bunch from the supermarket, and sometimes 1-2 feathers are enough.

Some harvesting methods green onions will allow everyone to choose the most suitable for themselves both in terms of the time spent and the desired result. Having spent 1 day harvesting greenery, you can save a lot of money and time for a whole year.

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Ways

Of course, the ways of storing green onions are different from, as well as, which we talked about earlier. Let's take a look at them.

fresh

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

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

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

Drying

Green onion feathers can be dried. Do it with electric dryer, in the oven or in the sun(hot weather in summer).

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

Minimum oven temperature required for drying about 50 degrees and a few hours with the door open.

If you dry greens, fruits or vegetables in the oven, then you need to constantly monitor it, because 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 under direct sunlight, covering the entire structure with thin gauze (from flies). After 2 days the bow 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 -.

Freeze

To freeze the onion, cut into small pieces, spread on a cutting board in one layer and send in the freezer for 4-5 hours. Then the greens can be transferred to a bag and take on a new portion.

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 -.

Pickling and sourdough

In oil

Such onions are good to add to soups and salads, and 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.

Keep the mixture in a glass container in the refrigerator. Should be shaken before use.

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

Basic Rules

How to prepare green onions for storage? For long storage onions must be thoroughly washed and all damaged leaves removed. If the greens are planned to be stored fresh, then they take only juicy healthy feathers, and if they salt, dry or freeze - you can take damaged, while cutting off all the defects.

The bow must be completely dry, so after washing it is put on a towel and allowed to lie down for at least an hour.

How to cut green onions? If the onion will be harvested fresh, then it is not necessary to cut it. In other cases it is not recommended to grind it in a food processor, as is often done with parsley or dill. It is thinly cut into pieces about 5 mm long.

If the feathers are large and wide, then they can first be cut lengthwise to make the pieces smaller. When preparing a soup or roast, the onion can be cut into 1 cm, and if a sauce is planned, then the smaller it is, the better. And only for harvesting dried onions will require more large pieces: 5 to 7 cm.

How to store green onions? Tara in which the onion is stored depends on the method of harvesting it:

• at freezing stored in a bag or plastic container;
• For salting or canning in oil, it is best to take glass jars;
• for storage dried onions use fabric bags;
• for storage fresh using regular plastic bags.

Where to store green onions? Green onions are stored in the refrigerator or in the freezer.

In a private house, jars of salt or oil can also be removed. to the cellar, A in the apartment- on the glazed loggia.

Cut greens quickly wither at room temperature and deteriorate, so fresh onions must be kept cold without air.

You will learn how to choose the right green onions and how to store them by watching the video:

Optimal conditions and terms

At what temperature should green onions be stored? Ideal temperature for fresh onions 1 to 8 degrees. For frozen, about -8, and for jars of salt or oil - from 5 to 10.

It is very important that moisture does not get on the fresh onion. That is why, when preparing it, the packages are placed in the refrigerator, and only then they are stuffed with herbs - this allows avoid condensation.

The same applies to dried onions, which are recommended to be stored in a bag made of natural material - it will allow the contents "breathe", but at the same time will not give him dampen. And pickled onions and onions in oil are best stored in a dark, cool place.

What are storage periods green onions? Each method has its own terms:

• frozen - up to 1 year;
• dried - up to 2 years;
• pickled with salt - up to 6 months;
• in oil - up to 6 months;
• fresh - up to 3 months.

Harvesting greenery

How to keep green onions fresh? As mentioned above, fresh onions are put in a bag and stored in the refrigerator. It should be checked every 2 weeks for signs of darkening and creases. If at least one of the leaves begins to rot, soon all the rest will join it.

And if the greens are harvested for the winter, not for fresh salads, it is much easier to store it dry or frozen.

Fresh feathers do not have to be stored for future use, because they can be obtained at any time in 2 weeks, lowering the onion head into a glass of water.

In a word, before harvesting, you should decide for what purpose decide to keep the bow. For fresh salads, it must be packaged in bags and put in the refrigerator, not forgetting to periodically check and discard spoiled leaves.

Also with fresh vegetables well combined onion in oil, which will be excellent fragrant dressing. And for soups, meat and stewed vegetables, pickled, frozen or dried onions are suitable - to taste none of them in the finished dish will not differ from fresh greens.

You can learn how to grow green onions at home from this video:

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