Dehydrate Green Onions
Dehydrate Green Onions aka Scallions aka Spring Onions for shelf-stable pantry storage all year long!
Green onions, scallions, spring onions
Airtight storage container
Cut off root ends.
Wash and strip off the outter layer if necessary
Chop into small, uniform pieces
Separate white rings if desired
Dry for 6-8 hrs (your hours may vary)
Cool and Test
Store in airtight containers
To rehydrate, toss into a soup/stew/casserole and allow to simmer/cook.
To rehydrate for instant use (not cooking): place in a bowl to soak for an hour or so.
Prepare per the above directions
Spread your green onions onto a parchment paper-lined cooling rack if possible (I use this one from Amazon). This helps keep the greens from being in direct contact with a solid hot surface
Place cooling rack directly into the oven, or place on to a cookie sheet. I prefer the cookie sheet method as it give me more stability in the oven to move the tray around.
Turn oven to the lowest temperature possible. Many ovens now have dehydrating features, so set it at 125F/52C. But if your oven doesn't go that low, set it at 170F/76C.
Prop the door open with a heat-proof utensil - a wooden spoon, silicone spatula, silicone hot pad, etc. Please be mindful of any person who is mobility-impaired or small children while you are drying
Dry for 3 or 4 hours, checking often so as not to burn the green onions. It may take longer, depending on the oven.
Remove to cool and test
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