How to Dry Green Onions: 8 Ways

Growing in almost every garden plot, green onions contain a lot of substances and vitamins that are good for the human body. It is often used in the preparation of salads, soups, as well as a spice. Since they are widely used in the household, people try to preserve them. Of course, fresh herbs contain much more nutrients than dried or frozen, but if you do the process of preparation correctly, there will be little loss of vitamins. This article will talk about dried onions and how to prepare them.

History of Dried Green Onions

Green dried onions is the name given to the dried green feathers of onions. Usually varieties used for drying are those in which the green part is more valuable than the bulb, these are butternut, shallots and others. But it is also possible to use the shoots of ordinary onions.

The history of the onion began a very long time ago. It was first discovered in Asia as a tasty food product. Nomadic shepherds came across thickets of wild-growing green onions, and then they discovered that the bulbs were excellent for cooking. Thanks to trade routes with Asia, onions made their way to Egypt, where they became a cult plant. It began to be worshipped by ancient people. You can see the image of onions in paintings and frescoes of those times. A little later it became a popular potion in ancient Greece, and athletes began to use it, rubbing it on their muscles before athletic competitions. They believed it would give them extra strength. And in Rome, people ate onions to improve strength and stamina. It also helped them in treating stomach and intestinal problems. The Phoenician sailors are said to have had a large supply of this herb aboard ship to combat scurvy during long sea voyages. It was difficult to store the vegetable on ships during long voyages, so it was more commonly eaten dried.

Today, onions and their herbs are recognized around the world and used in many recipes.

Popular Varieties

Green onions - a unique plant, undemanding to the soil, it can be grown both in the vegetable garden, in greenhouses and even at home on the windowsill. If you grow your own greens, you can choose almost all varieties of green onions. They are suitable for making for the winter.

The most popular varieties in our Russian regions:

• Black Prince.
• Shallot onion.
• Slithee.
• Pearl leek.
• Rostovsky.
• Batun onion.
• Egyptian.
• Schnitt onions.

Now for a brief overview:

1. Black Prince is a variety of green onion that is unpretentious about soil composition and care. But the best harvests are best on fertile loamy and light loamy soils. Black prince is multi-stemmed, which makes one bulb produce many feathers.
2. The shallot is one of the best options for growing greens, as this variety is characterized by a very high yield of thick, high-quality onion feathers. In order to be successful in growing this variety, moderate watering of onions is necessary.
3. Sliced onion - this species is often used for growing in greenhouses. In the open ground, it is also hardy, and ripens in quite a short time. Its taste is particularly delicate and slightly garlicky flavor.
4. The leeks pearl - this variety has very wide leaves, they look like garlic leaves. The taste of this plant is not sharp, like that of ordinary onions, it has a pleasant mildness.
5. Rostovsky. This variety of green onion is particularly distinguished by the fleshiness of the pen. If you plant a large diameter turnip, more than 5 cm, you can collect an impressive crop of greens.
6. Buttercup onions. In the leaders in cultivation and use is exactly this variety. It is grown only for obtaining greens, in it the onion part is not formed, but is a thickened stem of white color.
7. Egyptian. This species is also sometimes called Canadian. This variety has a high resistance to bad weather and low temperature, it is not afraid even of frosts. The greens are superior in quality to the buttercup onions.
8. Schnitt onion - one of the popular and unpretentious species, it is also called skoroda. It grows well in sufficient sunlight. The greens grow particularly tender, with a pleasant aroma. Flowering onions look very beautiful in the bed. But it is better to harvest for drying before the flowering stage.

In addition to the above types of green onions, there are others that can be used for preparations.

When planting, you need to be guided by the peculiarities of the soil and climate in your region. Well, and, of course, the determining factor in choosing onions for planting will be their future appearance and taste qualities.

How to choose green onions for drying

If you collect greens from your own beds, choose fresh, beautiful, healthy feathers. Any dried out or rotten parts indicate that these onions are not suitable for drying. If the harvest is not collected in time, in the flowering period, the shoots become stiff, acquire a fibrous tree-like structure. Such a plant is unsuitable for harvesting.

Buying onions at the market or in the store, you need to adhere to approximately the same principle of selection. Choose juicy feathers, they should look healthy and strong.

How to prepare the product for drying

Before you start drying green onions, you need to make preparations. The whole plant is suitable for drying, except for the roots. The white stem is also suitable for harvesting, but it may take a little longer to process.

Process:

1. First, prepare a workspace. Usually this is done on a table, on which put paper or regular kitchen towels. Select the necessary utensils: containers, knives. Do not forget to take care and about where to put the waste. Do not throw them away, they can make quality humus.
2. Arrange the onions on the table and start picking through them. Pull out the grass, leaves, trash. Feathers with dried out tips are better put aside for eating fresh. For drying, leave only whole specimens.
3. Then rinse all the greens under cool streams of water and let them dry naturally.
4. Remove the film from the selected feathers, where necessary, cut off the roots. If there is excess water, remove it with a towel.
5. Then cut the onions into small rings, about 4-5 mm thick. It is important that the rings were of equal size, so that during drying the raw material dried evenly.
6. It is better to separately sort the onion greens and the white stem in different bowls, because during the drying process, their cooking time will not be the same.

How to dry green onions at home

Onion greens are very delicate. If it is overheated, it will turn yellow and quickly lose all the useful properties. Therefore, when drying you need to choose the most gentle temperature and a suitable place. At the moment there are a lot of options for cooking dried herbs and vegetables. In addition, modern appliances and devices allow for drying in the shortest possible time. Rarely does anyone not have a microwave or stove with an oven at home. But even in the absence of them, say, in the country house, you can dry green onions outdoors. And if you follow the simple rules will turn out no worse, except that it will take a little longer.

Methods for drying green onions at home:

• in the oven;
• electric dryer;
• microwave;
• aerogrill;
• Isidri dryer;
• special drying device;
• in the sun;
• in "braids".

Let's dwell in detail on each of the proposed options.

In the oven

Regardless of what kind of oven you have, it is important to ensure proper air circulation. If the stove has a convection mode, you need to turn it on. If there is no such a possibility, you can simply open the door of the cabinet.

Instructions for drying in the oven:

1. Place the cooked onion rings on a baking tray and place in the oven.
2. Preheat the oven to a temperature of 40-50°C, dry for 2-3 hours.
3. Every half hour, stir the onions with a wooden spatula.
4. After turning off the oven, leave the herbs in the oven until they have cooled.
5. Open the oven and take the tray out of the oven.

Tip: Before you start drying, cover the bottom of the baking tray with parchment and place the onion rings on top.

In an electric dryer

An electric dryer is a great device for speedy food preparation.

Instructions for drying in an electric dryer:

1. Arrange onions on trays.
2. Set the temperature to 55-70°C.
3. Place the trays on top of each other.
4. Change tray locations during the drying process to ensure the dried onions are evenly cooked.
5. Dry the onions for 5-7 hours.

Note! The drying time depends on the raw material, the size of the feathers and the cut. The larger the feathers, the more moisture in the greens, the longer it will take to dry.

In the microwave oven

The microwave oven is a household appliance that has earned the trust of almost everyone. It has made life easier for modern mankind, which is in a frantic rhythm, because cooking in this oven is many times faster than in all other devices. It turns out that the microwave oven is also suitable for cooking, including dried herbs.

Microwave drying instructions:

1. Place the cooked and chopped onions in a container designed for microwave use.
2. Place a glass of water in the microwave to provide extra heat.
3. Dry the onions at full power for 3 minutes.
4. Take the product out and check the degree of dryness (if necessary, put it in for an additional 30 seconds to dry it out).

Tip! When drying green onions in the microwave, we recommend putting them inside in small batches.

Although this method seems very fast, drying greens in large quantities will take a long time. In addition, you will waste a lot of electricity on large amounts of preparations.

In an air grill.

The drying time for green onions in an air grill, compared to a conventional oven or electric dryer, is much shorter!

Instructions for drying onions in an air grill:

1. Arrange the chopped feathers on the grate of the air grill in a single layer.
2. Place a skewer between the casing and the lid to allow hot, humid air to escape.
3. Set the drying speed as low as possible.
4. Set the heating temperature to 70°C.
5. Dry the raw material for 15-30 minutes.
6. Place the removed onions in cloth bags.

In an Isidri dryer.

Many housewives have begun to use the modern Isidri dryer in their kitchen. It can also be used to dry green onions. The whole process will take no more than 5 hours, and the result will meet your expectations.

To fill 12 trays of the dryer, you will need to prepare 2 kg of fresh raw materials.

Instructions for drying green onions in the Isidri dryer:

• Prepare 2 kg of fresh onions;
• using a kitchen scale, weigh the portions by 160 g;
• evenly arrange the onions on the grids: 160 g per tray;
• dry the herbs for 5 hours at 50°C;
• take out the cooked dried onions.

Note. Since the greens dry faster than the white part of the onion, spread these parts out on different trays. The white onion can take up to 10 hours to dry.

Slicing 2 kg will take about 5 hours. You will end up with 165 grams of spice after drying.

In a special drying device.

Some families and garden lovers at home have a special device for drying vegetables or fruits. Such a device has advantages, because it allows you to dry large amounts of products at one time. These devices have different modes of use, allowing you to adjust the desired parameters of the process. In addition, there are several tiers, which allows you to dry a large amount of raw materials at once.

For people who like to make preparations and have their own garden, such a device is very useful. Drying in this device does not require constant monitoring of the process and stirring of raw materials. At this time, you can do other household chores and when finished just take out the product and put it into storage containers. If you do a lot of preparations at once, you can use both such a dryer, and the oven, and the aerogrill, all together will significantly reduce the time.

Instructions for drying in a special drying device:

1. Pre-washed, pre-treated green onions cut into equal rings and place in drying containers.
2. Select the program, set the time and turn on the machine.
3. Next, leave to dry, waiting for the mode to turn off.
4. Take out the drying trays and carefully pour the resulting billet into the prepared dry and clean dishes.

Tip: lay out the greens evenly on each tray in one thin layer, the white parts of the onions separately from the greens, as they dry unevenly quickly.

In the sun

This method of drying herbs was used by our ancestors long before the advent of household appliances. On the one hand, this is one of the longest ways to prepare green onions, but on the other hand in the air they definitely turn out tastier than in the same microwave.

Instructions for drying onions in the sun:

1. Cover the surface on which you will dry the greens with paper (use trays, sieves or a rack).
2. Spread the sliced rings across the width in a single layer.
3. Place to dry in the shade, the onions will lose their green color and useful properties if exposed to sunlight.
4. Periodically stir the blanks.
5. Dry for 3-5 days depending on the weather.

Cons: drying in the open air takes a long time, there is a possibility of moisture residues in the resulting product. There are other inconveniences, such as insects and animals can spoil the harvest.

Recommendations:

1. You can dry the raw material in the attic, previously opening all the windows and doors.
2. At night it is better to remove the onions indoors, so that they are not covered with moisture from the morning dew.

In "braids."

Green onions are also dried in bundles or "braids" and then shredded as dried.

Instructions for drying onions in "braids."

1. Prepare bundles of 5-6 feathers each.
2. Hang outdoors, where there is no access to direct sunlight, otherwise the onions may rot.
3. Once dry, shred the feathers and store them in cloth bags.

Recommendations:

1. Make bunches small and not too heavy, as dry onions become brittle.
2. Be sure to add some sturdy rope to the wicker for added strength.
3. Do not weave the feathers tightly so they can ventilate.
4. Store the "braid" in a hanging position in a dry, sunlight-free place or crush and bag it for the winter.

How to determine if the product is ready

The resulting spice should be light, dry, but not like chaff. When rubbing a piece of onion on the palm of your hand, there will be a greasy feeling on the skin, as well as a slight onion smell.

How to Store Dried Green Onions Properly

To ensure that the product retains its flavor and does not spoil, you need to prepare suitable storage containers. Suitable:

• bags of cloth or paper;
• Cardboard food boxes;
• Plastic bags;
• Glass jars with tight lids.

Fill the container with dried herbs, sign the date and composition on top. Remember that dried herbs do not like moisture and insects. Choose a dry and darkened place for storage. It is recommended to store the product at 20°C, and the humidity should not exceed 60%. Therefore, it is very important to follow the recommendations for storage, then you can enjoy the preparation throughout the winter. The shelf life of dried onions is usually about a year.

What are the benefits of dried green onions

Calorie content: 208 kcal per 100 g.

Energy value of dried green onions:

• Protein: 8.5 g.
• Fats: 2.8 g.
• Carbohydrates: 42,5 г.

Useful substances:

• vitamins A, B, C;
• Trace elements (potassium, iron, magnesium, sulfur, fluorine, cobalt, manganese, zinc);
• sugars (glucose, sucrose, maltose, fructose);
• essential oils;
• acids (apple, phytic, citric).

The vitamin composition of green onions is very rich indeed. Nutrients fill the daily requirement of a person. Onions contain mineral salts of phosphorus, iron, potassium. The body must necessarily get micronutrients. A lack of iron threatens anemia, while a potassium deficiency leads to stunted growth, impaired sexual function, heart malfunction, and muscle cramps. Sulfur contained in greens is responsible for blood clotting and collagen production: with frequent consumption of green onions skin, hair and nails look strong, healthy and shiny. The trace element inhibits aging and reduces allergic reactions.

The oils obtained by steam distillation are considered to be of particular value of green onions. The essential oil has in its composition amino acids that improve digestion, help in the treatment of colds and viral diseases, eliminate stagnant bile. They are used in the treatment of the urogenital system, they eliminate cholesterol plaques on the blood vessels, and thus lower blood pressure. Essential oils are used everywhere in the food industry in the manufacture of sauces, spices, semi-finished products.

Phytoncides contained in feathers have bactericidal and antihelminthic properties. Organic acids and fiber improve the production of gastric juice, increase the digestibility of food, improve appetite and accelerate the elimination of waste products from the body.

B vitamins are very important for normal functioning of the heart, gastrointestinal tract. Their content in the body helps to combat overstress, severe emotional stress. Thanks to vitamins of this group strengthens the immune system, increases resistance to various diseases.

Harm and contraindications

No matter how useful dried green onions are, in some cases their use can be harmful to health.

Dried greens should not be added to food for ulcers, gastritis, kidney, pancreatic and liver problems. The seasoning contains a fairly high amount of salt and is spicy, in addition, the high content of essential oils and phytoncides can adversely affect human health, causing cramps in the gastrointestinal tract.

It is not recommended to use the seasoning if you are individually intolerant to onions, otherwise it can threaten indigestion. Also, do not consume too much seasoning if you have bronchial problems.

Where you can use dried green onions

When making a prescription, don't expect onions to taste the same as fresh ones. Fresh greens give a tart, spicy feeling, while dried onions give off a spicy flavor and are a great addition to many dishes.

Dried greens are widely used in cooking. They are also suitable for making a second course and give a fragrant flavor to soup. One teaspoon of dried green onions is enough to give a special flavor to the first dish. And the smell will spread throughout your apartment and attract diners.

Dried green onions are great for making stews or gravy. You can use dried green onions directly, but some cooks use powdered green onions. They are an equally delicious spice that can be sprinkled on the dishes on your table. This will give them a special spice and piquancy, as well as additional nutritional value.

Dried green onions are rarely added to salads. But the chopped greens can be used as a sprinkle for vegetable salad. The onion flavor and spicy aroma will add a twist to cold winter days.

For home baking enthusiasts, dried green onions will be the most appropriate spice. When added to the dough, a special aroma will reign in the kitchen. Just mix the mashed herbs into the dough and knead buns or bread. It will be very tasty.

Green dried onions are also used in dishes instead of onions, because they create the same tanginess and spiciness. And the tart smell will help to make a culinary masterpiece out of a simple meal.

Dried green onions supplement various culinary dishes - vegetable, meat, and fish. They can also be added to broths. In cooking, it can be used almost everywhere. Its popularity is due to its taste and medicinal properties. In addition, its preparation is quite simple and has many options.

How to grind onions into powder

1. Pour the dried rings into a device suitable for chopping vegetables (a food processor or coffee grinder).
2. Grind the dried rings until they become a powder.
3. Transfer the finished ground product to an airtight, dry container and store in a dry, darkened place.

Why dry onions for the winter

Someone has long practiced preserving for the winter, some novice gardeners are just beginning to do it, but do not be afraid, because the process of drying herbs is quite simple. It has little difference from the traditional bailing of fruit for chips and for winter compotes.

Storing foods dry has a number of advantages. Fresh vegetables only keep for a few days in the refrigerator, dry vegetables keep for up to a year. If you store herbs and vegetables in canned form or in deep freeze, they change both the texture and taste. Dried greens, on the other hand, will remain as spicy as immediately after drying. In this case, the raw material takes up little space - the volume is reduced by a factor of 10, the weight - by almost 5. The result is a versatile product that is used as an additive for second courses, and as a seasoning for baking.

Drying onions for the winter season is really profitable and practical. In winter, vitamins are especially scarce, and dried herbs are rich in nutrients, iodine, fiber, and essential oils.

Applications in cosmetology and medicine

The useful properties of onions can be useful not only in cooking. It is also used in cosmetic remedies. For example, you can make a cream from the stems, which when applied externally restores and rejuvenates nails and hair, promotes their growth. Some people make facial masks from it. In addition, green onion pulp helps with insect bites. To do this, you need to put a small amount of medicine on the wound, cover it with a film and gauze, leaving it for a few hours. This will help relieve the initial swelling and prevent festering.

If you have a sore throat or sore throat, you can make an onion infusion to gargle and heal more quickly.

It is recommended to use green leeks as an inhalation. Crushed, it has medicinal vapors that have disinfectant and bactericidal properties, allowing you to get rid of a cold much faster.

Since the therapeutic properties are quickly lost when heated, it is necessary to constantly prepare new portions for inhalation.

Onions are rightly considered versatile for their wide application in different areas, and in cooking, and in medicine, and even in cosmetology. Those who have never tried this delicious and useful plant, perhaps it's time to turn their attention to it.

Many housewives are used to using ordinary onions in their households, but do not always give due importance to such a rich in vitamins, a fellow of the onion family - green onions. Knowledgeable gardeners and cooks have long used them as a wonderful flavoring, seasoning and an independent dish. There are a huge number of snacks made of green onions and dried herbs. This seasoning, thanks to its special onion flavor, will definitely belong on the dinner table.