Wednesday, July 27, 2011

Green Onions... and how to save them for later


Did you know you can freeze green onions for later use? Every time I've bought green onions in the past they always went bad in my produce drawer before I had a chance to use them.

I can't remember where I saw it online a few days ago, but someone froze freshly sliced green onions in a plastic soda bottle in the freezer and simply poured them out straight onto a dish when they were called for in a recipe. And why hadn't I thought of that? I love the flavor that green onions add to just about any dish, but I didn't use them often in the past because they always went bad so quickly!

So this week I bought two large bunches of green onions, chopped them finely and put them in a plastic bag to freeze. I can't wait to throw them on an omelet or a baked potato later this week!

Do you use green onions a lot? Share one of your favorite recipes that uses them!



I'm adding this post to a roundup of gluten free kitchen tips, part of Wendy's (Celiacs in the House) new series on gluten free kitchens. Make sure to check out Wendy's post about her beautiful split level home with her cozy kitchen and her recent tip on making almond milk.

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11 comments:

  1. I seem to have the same problem. I've also heard of people doing something similar for fresh herbs. Most people seem to say chop them and freeze them into ice cube trays. Then you have little individual portions to use. I always think it's a great idea, but seem to never get around to implementing it. Guess I'll have to work on that.

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  2. That's a great idea; I grow loads in the garden and always end up throwing some away, so I'll try that this year. I use them a lot in stir fries and other chinesey dishes, as well as in salads. And I like to mix them with some cooked mushroom and bacon and the potato out of the baked skins, mix it all up with some salt and pepper and butter, and a few nuts or seeds, pile it back into the skins, sprinkle with grated cheese and grill.

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  3. I freeze a lot of stuff. If you don't want them to all clump together, spread them on a cookie sheet first and let them harden a bit in the freezer before transferring them to bags, or lay them flat, in a single layer in the bags and pile them carefully in the freezer. I freeze herbs, berries, etc. this way.

    Kathleen
    www.coulditbeceliac.blogspot.com

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  4. I use green onions all the time and will try this suggestion right away. I put them in most salads, spinkle them on rice and quinoa, add to omelettes and scrambles. They freshen lots of dishes like Spanish rice, tacos,tuna salad, and casseroles.

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  5. I'm with you--why didn't I think of that?? :-P
    Great tip. Thanks for sharing!

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  6. GREAT idea! Thank you for sharing it with us!

    Brooke
    www.TheAnnessaFamily.blogspot.com

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  7. Actually what I like to do is save a big chunk of the root part, place it in a cup of water, and it grows back so you can get another 2 cuttings or so from it. 3 green onions for the price of one!

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  8. Marisa - WHAT a great idea!! Why didn't I think of that!! Thank you for sharing your tip!

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  9. Thanks for linking up, Carrie. What a good idea. I am on a big 'no waste' campaign in my kitchen and this is one of my problem areas. Perfect solutions.

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  10. It IS a great idea.

    I'd suggest drinking the soda first.

    Trust me on this one.

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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