In the summer, when vegetables and fruits ripen and are poured not in greenhouses, but under the sun's rays, they have the most vitamins. Therefore, you always want to keep them longer, so much so that the beneficial properties do not diminish. Sometimes it is necessary to preserve them also because the harvest is too large or a lot has been bought. If they are green onions, there are several ways to preserve them too.
General rules for storing fresh herbs and green onions
The biggest enemy of fresh greens, which must be preserved for several weeks, is excess moisture and water. Therefore, if you want the greens to stay in the refrigerator longer, it is better not to wash them. If the green onions are rooted, shake off the soil, if it is not liquid mud, then it is not necessary.
Gather the green onions in bunches, wrap the roots tightly with a lightly dampened paper kitchen towel, and carefully fold each bunch into a long plastic bag to keep the feathers from wrinkling. Close or tie the top of the bag tightly, punch holes in it with a salt fork, and place in the refrigerator in the vegetable compartment.
Fresh onions contain 60 mg of vitamin C, and 6 mg of carotene, a plant analog of vitamin A, per 100 g.
If you decide to wash the greens or green onions, first use a deep bowl of water so that the greens lie in it and the adhering dirt, if any, dissolves. Then rinse the herbs in running water. For green onions, you need to cut the roots, leaving the base. Spread the herbs to dry and turn them periodically to allow water droplets to evaporate from the surface. After that, collect the onions in bunches and put them in bags with holes, place them in the refrigerator.
If you are not going to serve on the table as a decoration for dishes and the integrity of its feathers is not important to you, after drying, fold the bunches into clean glass jars by folding or bending the onion feathers so that they fit along the length. Close the jars with clean, air-tight plastic lids and refrigerate.
Do not defrost frozen green onions before cooking - put them in a pan and lightly fry in vegetable oil.
How to keep green onions for the winter
It is best to harvest green onions for the winter in the spring, when the content of nutrients in it is especially high. Sort the onions immediately after picking them from the garden, sort, remove withered and yellowed feathers and grass. Rinse the onions first in a bowl, then under running water.
Then chop the onion as finely as you do when you cook with it. Dip the chopped onion in boiling water, blanch over low heat for 5 minutes, then remove from the water using a slotted spoon, drain the liquid well, cool and put the onion in plastic containers with a tight-fitting lid. Place the containers in the freezer.
