How To Preserve Spring or Green Onions

Spring or green onions are also referred to as scallions. They are harvested before the bulb is fully matured, hence tender with a mild and pleasant taste. Available throughout the year, they are used in many dishes including soups, salads and often as a garnish to enhance the presentation.

Select green onions that have a firm, unblemished bulb with bright green tops, not limp or wilted. Delicate and immature, these onions don't last for long even if they are refrigerated.

Here are steps on how to preserve them for two weeks or more:

1. Select a good bunch as indicated above.
2. Remove the elastic bands.
3. Pat dry gently with absorbent paper towels.
4. Trim and discard the roots. Simultaneously, get rid off any discoloured layers around the bulb and limp green tips.
5. Take a deep, wide plastic container. Cover the bottom and two sides with paper towel.
6. Cut each green onion into three or as wide as the container can hold.
7. Spread some bulbs with the white part at the bottom on the paper towel.
8. Cover with another sheet of paper towel pressing down lightly.
9. Continue with remaining bulbs, paper towel and then the greens.
10. Alternate greens too with paper towels. 
11. The final layer should be covered with a paper towel. Press down lightly so that any moisture can be absorbed.
12. Close the lid and refrigerate container in the crisper. Do not place in other areas. 
13. As and when required, wash before using for garnishing or cooking. 
14. Spring onions stay well in the container for two weeks or more.
15. During the duration of preservation, check the container for any wilted greens. Discard if any.

Note:

1. For best results, select a good bunch of spring onions and follow the above steps carefully.

First layer of spring onions

Second layer placed on top of the paper towel

Third layer on top of the next sheet of paper towel

Final layer of spring onions

Final sheet of paper towel

Spring onions can be wiped first (do not wash), chopped into small pieces and preserved the same way, between layers of paper towels. Place the whites at the bottom with the greens on the top layers, which tend to soften or wilt faster. Wash before using the preserved spring onions to garnish or cook.