How to Freeze Green Onions or Scallions
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Green onions are a versatile vegetable. Their vibrant green hue and mild onion flavor can elevate a dish from ordinary to extraordinary. But what happens when you have more green onions than you can use immediately? Fear not, freezing green onions is a simple and effective way to preserve their freshness and flavor for future use. In this guide, we’ll walk you through the steps to freeze green onions like a pro.
Can you freeze green onions?
Yes, you can freeze and save green onions for later use. This same method works for chives and scallions as well!
Freezing green onions is an easy cooking hack that allows you to enjoy their fresh flavor long after their peak season has passed. By following these simple steps for preparation, chopping, packaging, and storage, you can ensure your green onions retain their vibrancy and taste for months to come.
So next time you find yourself with an abundance of green onions (like I did with last year’s garden!), don’t let them go to waste—freeze them and savor the flavor of freshness year-round!
How to Freeze Green Onions
STEP 1: Wash your onions
Begin by rinsing them thoroughly under cold water to remove any dirt or debris.
Next, pat them dry with paper towels to ensure they are free of excess moisture. Now, you’re ready to move on to the chopping phase.
STEP 2: Chop up your onions.
Start by trimming off the root ends of the onions and any wilted or discolored tops. Then, using a sharp knife, finely chop the remaining green and white parts of the onions to your desired size. Some prefer a coarse chop, while others opt for a finer mince.
STEP 3: Flash Freeze
To prevent onions from clumping together, I recommend flash freezing them.
Lay some parchment paper down (to make for easier clean up) and spread them out. Place in the freezer uncovered.
After they had been in there for a few hours, move to a Ziploc bag or storage container.
How to Use Green Onions that Have Been Frozen & Thawed
Since freezing onions will cause them to lose their crisp texture, they are best used in cooked dishes. Here are some of our delicious recipes that use green onions:
- Slow Cooker Honey Bourbon Chicken
- Asian Lettuce Wraps
- Salmon and Sweet Potato Cakes
- Freezer Breakfast Burritos
- Egg Fried Rice with Sweet Soy Sauce
More Resources on Freezer Cooking
We have a wealth of information on freezer cooking that you might find helpful. Make sure you start with all of the freezer meals in our recipe index.
Here are a few more ideas:
FAQs
No, blanching is not necessary for freezing green onions. Unlike some other vegetables, green onions retain their flavor and texture well without blanching.
Green onions can be frozen for up to six months without significant loss of quality. However, for the best flavor and texture, it’s advisable to use them within three to four months.
Yes, green onions will lose their firmness after freezing and thawing. However, they won’t lose their taste. This is why we advise using them in cooked dishes after freezing.
Thank you so much. Now I don’t have to throw any out
You’re welcome!
I freeze regular onions all the time, and are wonderful for quick use in preparing a dish and only need a small amount. I just didn’t know if you could freeze green onions. Never use all of the ones I buy at one time. Thanks.
what about full grown homegrown onions? can they be frozen like green onions or do they have to be cured as if for cold storage?
I’m pretty sure you could just chop them up and freeze them using the same method.
Thank you that is awesome
YIPPY!!Thanks so much for this info because I could have saved MANY a dying grocery store bought green onion bunch in my fridge! Winter will be here soon enough and I will have plenty of green onions now!!
Thank you!! So well explained and so helpful. I look forward to using them for soups and fried rice in the winter.
You’re welcome!
I have a lot of green onions and figured I’d try to google and see if I can freeze them as do not want to waste them as I love onions.
yes, thanks to your father and you writing your blog I will be chopping away.
thanks so much
Great! I hate when good food goes to waste. Glad this could help!
Awesome and very helpful because I have so many green onions in my garden this year . Thank you! !
You can do this with chives, parsley and cilantro too. I put 1/4 cup portions in zip lock bags and then roll them up tight and store them in a tall mason jar in the freezer.
Great idea! I don’t know why I haven’t done this before.
You know you could have just trimmed them instead of yanking them. They would still be alive producing more leaves for you.
Thanks for the info. now I can freeze my scallions.
Thank you.
Saundra
You’re welcome, Saundra. Glad it was helpful!
Thanks a million for this post. I got here through google. I way overshot on green onions for our mac and cheese bar so I am pleased to find out I can reuse them in a quiche or soup. Thanks again!
Thanks! I linked this page on my blog. I didn’t know you could freeze scallions either but I use them all the time.
Great info. Do you know long scallions will keep frozen? 2 months, 6months? Thanks!
I’m pretty sure they should be good up to 10-12 months. Maybe do a little more research but that’s what I read.
I have kept them from one season to the next & they seemed just fine to me.
THANK YOU! I wasn’t sure how to do it. Actually, I’m only saving the green tops, as I have a small kitchen scrap garden, and the green onions are re-growing hog wild. So I’ll harvest the tops from them and let them keep on growing.
Glad this was helpful to you and that you can save your green tops, at least!
Wow, I didn’t know you could leave them in the ground and just use the tops…I love that!
thanks , i’ll try your suggestions..
What amazed me among ‘foodie’ sites on the net was a ‘green onion’ used by a guy famous for his sushi skills … The onion bulb wal like 4+ INCHES in diameter!! .. Maybe that’s ‘usual’ in ‘sushi country’ but ive never seen such a specimen ..
Any idea for a source for such ‘monster green onions’ ???
tkjtkj@gmail.com
Thanks, this was just the information I needed to save my huge patch of green onions!