Green Onions, or you might know them as Scallions, are one of the easiest things to preserve. Even after being frozen, they retain most of their taste and even texture. I’m going to walk you through the process of freezing them in 2 different methods. The beginning steps are the same.
Gather and wash any remaining garden soil off your green onions. You will need a good par of kitchen shears.
Strip off any of the outer leaves that are getting mushy and remove any leaves that are really yellowed.
Cut the root ends off at about 2-3 inches. Then you can replant the bulb end and grow new onions! You can do this step directly in the garden by not removing the bulb from the ground and just cutting off the leaves.
This batch of green onions was given to me out of someone else’s garden. So I am going to freeze the greens and replant the bulbs in my own garden.
Next, grasp a bundle of leaves that you can easily handle.
Using your shears, cut the leaves into sections like so. This step can also be done with a knife on a cutting board, but for me it is much easier with shears.
Here’s where the two methods of freezing start to differ…
Method #1. For this method, all you need is a baking sheet and some freezer bags. I lined my baking sheet with a silicon baking mat for easy cleaning, but it isn’t necessary. Evenly spread a thin layer of the chopped onions on the baking sheet. This will allow them to freeze without all clumping together.
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Then place the sheet in the freezer as flat as possible. I usually plan to get them out in about 24 hours and then package into freezer bags.
The Benefit of method #1 is that you can use as little or as much as you want after they are frozen because you can easily take a Tablespoon or a 1/2 cup depending on the recipe of the number of people you are serving. The drawback is that it takes a fair amount of free freezer space to prepare.
Method #2. This method requires a container to freeze in. I really like these Ball Frozen Herb Starter trays. They are silicon so they are flexible which make getting the cubes out much easier that traditional ice cube trays. Plus they have lids so I can fill more than one of them and stack them to freeze. You can easily use ice cube trays for this, but it is a good idea to have trays that you don’t use for making ice as some of the onion favor can transfer to the tray giving your future ice cubes an oniony flavor.
Green Onions
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