How to freeze green onions in the freezer for the winter: fresh onions in a bag, in oil, shelf life and reviews

Is it possible to freeze green onions?

Green onions, like any greens, can be safely frozen . In winter, such a preparation will come in handy, because a bunch of green feathers on the market costs much more than in summer, and brings practically no benefit.

Points for and against

Not all housewives prepare green onions by freezing.

There are arguments against this method:

After prolonged exposure to sub-zero temperatures, greens lose their taste and vitamins. However, if you follow the basic principles of freezing, nothing like this will happen.
Not everyone knows how healthy this vegetable is and what dishes to add it to.
After defrosting, the feathers lose their elasticity and stick together. This occurs exclusively when freezing rules are not followed or defrosting is improper.

There are many more arguments in favor of this method:

The preparation process is completely simple and accessible to everyone.
Frozen green onions keep better than dried or pickled ones.
Ready-made chopped greens greatly simplify and speed up the cooking process.
You don’t have to buy green onions at the market, which means you save money and time.
The vegetable contains many vitamins and phytoncides, which will improve health and boost immunity in the winter.

Loss of beneficial properties

The common belief that greens lose vitamins and other beneficial components after freezing is refuted by science . In fact, vitamins are destroyed not by freezing, but by exposure to light, air (oxidation), and high temperatures. Freezing, on the contrary, is considered the most optimal harvesting method for preserving the maximum amount of useful substances.

Taste and consistency after defrosting

If the technology is followed, the taste of green onions remains unchanged . It only deteriorates when stored for too long and re-frozen after defrosting.

The consistency of onion feathers changes slightly - they become somewhat softer than fresh ones . This depends on the freezing method and storage conditions. If you follow the recommendations and tips for properly freezing greens, their consistency will remain virtually unchanged.

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How to dry green onions for the winter
How to properly freeze leeks

Basic information

Before answering the question of whether green onions can be frozen, you should tell us what properties this product has.

It is no secret that onion feathers can protect the human body from various viral diseases and infections. This is possible due to the presence of phytoncides in it. That is why many experts during the period of active spread of influenza and acute respiratory infections recommend consuming salad with green onions more often.

The product in question also contains chlorophyll, which plays a huge role in the process of hematopoiesis.

Features of freezing

To get the most benefits and preserve the taste of green onions, consider some simple but important tips :

Before you start chopping your greens, rinse them well with running water . Chopped onions should not be washed - this will lead to loss of taste and aroma.
The white part of the onion can also be frozen , but it is better to do this in a separate container. Cut off the white “legs” from the greens only after washing, so that water does not get on the cut, otherwise the feathers will stick together.
Be sure to drain the washed greens in a colander and dry with napkins or paper towels. Feathers must be completely dry. Then they will tolerate freezing well and will not stick together.
It is better to pack greens in portions so as not to take them out of the freezer many times. Otherwise, green onions will quickly lose their taste and beneficial properties.

Choose elastic feathers of a rich green color . Remove all withered, limp and dry ones.

How to properly prepare onions for freezing

Cooks freeze only pre-prepared foods. Prepare the onions as follows:

Select the best specimens. Feathers must be fresh, rich green, without damage.
Rinse the product under cool running water.
Dry the greens naturally by placing them on a napkin or towel.
Chill the feathers in the refrigerator before freezing.

Did you know? Onions destroy harmful bacteria, remove parasites from the body, calm the nervous system and stimulate the secretion of gastric juice.

Freezing methods

There are many ways to prepare green onions in the freezer . We have collected the most accessible and interesting of them.

In various containers

There are several options for preparing green onions in different containers:

The easiest and fastest way is to freeze the greens in a bag. To do this, it is cut into rings and packaged in portions into small bags. Before tying the bag, be sure to run your hand over it and release excess air. Some housewives use zip bags and a regular juice straw. The bag is not closed all the way, a tube is inserted near the edge, the air is released, the tube is quickly removed and the bag is zipped completely.
Freezing in a container is one of the most common methods. Finely chopped greens are laid out in a thin layer on cutting boards or trays and placed in the freezer for several hours. To prevent onion rings from sticking to the surface of the trays, they are covered with cling film. After the greens have dried in the freezer, they are scattered into containers.
There is another interesting way of freezing - in a bottle . To do this, the greens must also be well dried, otherwise it will be impossible to get them. It is better to use small bottles – no more than 1 liter in volume.
Housewives also practice portion freezing in ice trays for cupcakes and muffins. The greens are prepared as for freezing in a container and laid out in containers.

In various forms

Onions can be stored either chopped or whole.

The following freezing options are available::

In crushed form . It is either simply scattered into bags or containers, or added to molds of water and cubes of greens are prepared with ice.
A very original way for gourmets is freezing in butter. It must lie at room temperature for one hour. Use oil with a high fat content, preferably homemade. Chopped herbs and spices are added to it to taste. Then the mixture is laid out in molds or wrapped in cling film into a sausage. When the cubes are frozen, they are transferred to bags. Another option is to roll out the mixture in a bag into a thin layer and break off pieces when cooking.
To keep them intact, feathers are wrapped in foil or cling film. This method is suitable for those who cannot spend time on chopping, but want to prepare green onions for the winter. You just have to take into account that after defrosting at room temperature, the feathers lose their appearance and become soft.
Another harvesting method is blanching greens . Place it in a colander and lower it into boiling water for one minute. After this, the onions are cooled and all the liquid is filtered out. Blanched greens are placed in plastic containers and placed in the freezer.

Onions in a plastic bottle

Another unusual way to freeze greens for the winter.

The product is thoroughly washed under running water, using a cloth, preferably a thick one, and dried. You can also dry the green shoots in the sun, for about thirty minutes, or with a hairdryer, directing cool air onto the greens.
This preparation requires certain rules - chopped greens and a plastic bottle must be well dried. This is the only way to easily pour frozen onions out of a plastic bottle.
The next step is to fill the bottle with the chopped product and screw the cap tightly.
It is advisable to use small plastic bottles with a volume of 0.5 liters, this will be convenient for further use.

Shelf life

Frozen greens can be stored for 2 months to six months. However, it is important to take into account the nuances on which the preservation time of the beneficial properties of the vegetable depends.

A few recommendations:

Shelf life depends on the freezing method and freezer temperature . The lower it is, the longer you can keep the greens. If the freezer maintains a temperature of -18°C, long-term storage of greens is allowed for six months or even more.
The optimal shelf life of green onions is 3 months . This is how long it contains the maximum amount of useful substances.
Green onions with oil spoil faster , so it is better to use them within 1-2 months. Such cubes cannot be re-frozen; in case of forced defrosting (the power went out, the refrigerator broke), they are immediately used in dishes.

At first, onions will emit a strong odor in the freezer , so wrap them in cling film and put them on a separate shelf so that the aroma does not transfer to other products.

Properly defrost and use onions

You can defrost products in the following ways:

Just in the refrigerator. This is a long process, taking about two and a half hours, and sometimes more. But at the same time, the product’s solid consistency and fresh, rich aroma are preserved.
At a temperature of about 20-24 degrees (room temperature). You can leave the frozen preparation on the table. The defrosting time will depend on how the product was stored and at what temperature the product was frozen. Frozen greens will be watery and soft using this defrosting method. But it will retain its taste and can be used for cooking.
In the microwave. This method will save your time. The whole process takes about 5-6 minutes. But the main thing is not to keep the product in the microwave for more than necessary, otherwise defrosting will turn into cooking. To avoid this, you need to set the oven power to minimum mode.
Defrosting in water. Many people believe that if you put frozen greens in a bowl of cold water before using them, their taste will remain exactly the same as fresh ones.

Important! You can do without defrosting altogether if you prepared a blanched product.

Prepared frozen onions are used in preparing various dishes. Most often in vegetable stews, various soups, and minced meat. This additive not only has a pleasant aroma, but also gives food a special taste and saturates it with vitamins necessary for the human body. But frozen greens require heat treatment; it is better not to eat them raw.

It is not recommended to refreeze vegetables, including green onions, as they will become slippery, limp, have an unpleasant odor, and lose their beneficial properties. If you want to enjoy summer produce all year round, freezing is a great solution. Frozen green onions are not inferior to fresh ones in their usefulness and taste. When properly frozen and stored, you can enjoy vitamin-packed meals year-round.

How to defrost correctly

Green onions do not need to be defrosted in all cases . To prepare hot dishes, casseroles and pies, you do not need to defrost the greens. This is only necessary for whole feathers or adding chopped herbs to cold dishes.

It is recommended to defrost at room temperature or in the refrigerator . In the first case, it will be faster, but the consistency of the greens will become softer and more slippery. Defrosting will not affect the taste and aroma. In the refrigerator, the greens will retain their elasticity; this method is ideal for whole onions.

Do not use a microwave or hot water for defrosting . So the greens will not only lose their taste, but will also become completely sour.

Dried seasoning

Many people dry onions. To do this, the prepared feathers are finely chopped and stored in a dry, warm place with good ventilation. Make sure that the greens are not exposed to sunlight: they destroy vitamins. You can dry onion feathers under a canopy on the balcony or in the attic. After 3-4 days you will receive a fragrant seasoning. True, the aroma will change, and the spicy spiciness will disappear, but some people even like it.

It is better not to use dryers. At high temperatures and aggressive ventilation, the greens will dry out quickly, but will lose all their vitamins.

So, freezing green onions for the winter is a great idea. It will retain most of the nutrients and even after defrosting it will taste better than a feather grown on a windowsill in the cold season.

Where to apply

Fragrant green onions are suitable for preparing first and second courses, casseroles, meatballs, omelettes, savory pies and pancakes, and sauces.

Depending on the freezing method, green onions are added as a dressing to many dishes.:

cubes with water for hot first courses.
Greens with butter go well with potatoes, meat and fish, and go well with sandwiches.
Chopped greens from bags and containers are added to main courses, casseroles, pancakes, pancakes, and pies.
Blanched onions are good in soups and main courses.
For salads, it is better to use carefully thawed feathers .

Preparing the refrigerator before starting the process

The refrigerator or freezer must be properly prepared before preparing fruits and vegetables in the fall.

Last year's preparations must be reviewed and removed from the freezer. Some may have already passed their possible shelf life. If there is snow and frozen ice, the refrigerator must be unplugged and defrosted. It is better for it to stand turned off for three days.

Reviews

Many housewives who have tested the method of freezing green onions from their own experience were satisfied with the result. Here are some reviews on this topic.

Anastasia, Moscow : “I liked the method. Last year I froze a lot of these preparations, the onions tasted like fresh ones. I added a little to soups and egg pies.”

Valentina, Kazan : “I froze the greens in cubes with water and butter. What you need for potatoes is butter and onions at once. Thanks to water, the taste and aroma are perfectly preserved. I prepare all the excess greens this way.”

Lyudmila, St. Petersburg : “I have been using frozen onions in winter for soups and pies for a long time. I love greens both dried and frozen. The taste is preserved well. The family loves it!”

Sprouted greens

If you don't want to freeze your greens, try growing them. Fill a small jar with water and place the onion there. Immerse it in water up to half or a little higher, but do not “drown”. Place the jar on a sunny windowsill. Within a week you can sprinkle your sandwiches with aromatic herbs.

For sprouting, choose homemade onions that are firm and juicy. Stores often trim the ends of the bulbs to prevent roots from growing. It is impossible to germinate such a product.

Don't expect much. Winter greens grown on windowsills are pale and watery. It is inferior in both taste and aroma to juicy summer feathers. There are also fewer vitamins in sprouted onions - they simply have nowhere to come from. Summer onions grow in the garden, with fertile soil and unlimited sunlight at their disposal. It is impossible to create the same conditions on the windowsill, no matter how hard you try. Even frozen summer greens are healthier than sprouted ones.

Schnitt

How to freeze chives for the winter? Chives, known as chives, have a bright, rich flavor reminiscent of a mixture of regular onions and garlic.

.
Very often, chives are used as a special seasoning
for a wide variety of dishes.

If you are a lover of this plant and want to preserve it for the winter, then freezing is the best way to prepare it. In order to freeze efficiently

Chives must follow the instructions:

Blanch

Onions should be simmered on low heat for no longer than 3 minutes before freezing with the addition of a small amount of water.
To maximize the preservation of vitamins and nutrients, it is better to place chopped onions in a metal sieve and lower them into boiling water for 30 seconds
, then rinse with cold water.

Frozen onions should not be used raw.

. It is only suitable for preparing various dishes.

Don't defrost onions

, since in this case the product may lose its taste, change consistency and color. It is better to add it to dishes during cooking.

Prepare the food. The freshest green onions with young feathers are perfect for freezing (it is better to take onions whose feather tips have not dried out). Peel the onion, rinse thoroughly under running water, remove the limp parts (if any). Place in a colander to drain.

Separate the green feathers from the white bulbs.

The white and green parts of the onion need to be cut separately (the frozen white part of the onion is convenient to use, for example, for frying, and the green part can be added when preparing various dishes). Cut the white part of the onion approximately 1 cm wide, that is, cut it the way you cut an onion for okroshka or in a salad.

Separately chop the green onions.

Place the chopped green feathers into some plastic containers or freezer bags, being careful not to overcrowd them, and fill the remaining containers or freezer bags with the chopped white part of the onion. Close tightly and place in the freezer.

You can also freeze green onions in foil. To do this, rinse the green feathers, remove the flaccid parts, if any, and let the onion dry. Place the green onions on foil.

Frozen green onions will keep in the freezer for about 6 months. Perfect for preparing omelettes, various casseroles, sauces, first courses, savory pastries. Frozen white onions can, for example, be fried and added to various dishes. It is not necessary to defrost the onions before cooking. Excellent preparation for the winter, try it!

Vegetables

Procurement process

Everything is very simple and fast.

Ingredients:

Green onion feathers - any quantity.

Pick it from the garden or buy it at the market.

It needs to be sorted out and the yellowed parts of the feathers removed. Wash. Remove from the water. Place in a colander; when most of the water has drained, place on a towel and let the onions dry completely.

I put it on the windowsill, on the sunny side. It dries out for me in a short time.

Chop very finely.

Place everything in a regular clean plastic bag and tie it. Place in the freezer for further storage. You can, of course, also use freezer bags. If you have one, you can put it in them. I didn’t have them at that time. And there was no time to run to the store.

other methods

Can be frozen in trays. Place in a tray. Cover with a lid and place in the freezer.

If you want it not to stick together, and each onion ring to be separate. Distribute evenly over a surface, such as a plate, lid, cutting board, and place in the freezer as is. When the green onions are frozen. Just put it in a bag.

Can be made in batches in ice cube trays or silicone muffin tins.

Place the green onions as tightly as possible into the mold.

Pour boiled (cold) water and put it in the freezer. When it freezes, put it in a bag and tie it.

In oil

An excellent preparation for various dishes. The only point is that you need to choose butter with a high fat content. Preferably at least 82%. In this case, it will be perfectly preserved in the chamber for up to three months.

Instructions:

Chop 150-200 g of washed, dried green feathers.
Add a stick of butter. Pre-soften at room conditions.
Stir.
Place on the bottom of the bag or on cling film and form into a sausage.
Freeze it.
Next, if necessary, break off a piece of sausage. We immediately return the leftovers to the freezer.

Sometimes the oil is placed in a bag and distributed with a plate. Also a convenient option. It’s easy to chop off the required amount and return the leftovers to the freezer.

Pieces

Slicing is becoming more popular. To prevent the pieces from sticking together when frozen, we suggest cooking in two stages. For primary freezing you will need a flat container. Cutting boards, baking sheets, and plates will do. It is advisable to cover it with film.

Instructions:

Chop the green onions crosswise as usual.
Place the pieces on a flat surface so that they do not touch. The most time-consuming moment.
Send to camera. An excellent solution is to use the blast freezing function.
Once the pieces are frozen, pour into a sealable container.
Return to freezer.

Do not remove all the dishes with frozen pieces at once. You need to move it quickly, preferably in parts, then nothing will stick together. It’s easy to dial up the required amount at any time.

Leek

How to freeze leeks for the winter? The taste and smell of leeks is much softer and sweeter than that of the plant we are used to, so freezing it will bring much less hassle due to the absence of a strong aroma

Housewives often refuse the upper dark green leaves of onions because of their fibrous structure.

However, it is in this part of the plant that the maximum amount of nutrients

, so dark leaves should also be harvested. Freezing leeks is done in the following way:

Peel the onion, removing any yellowed, wilted leaves.
Rinse with running water and dry on linen cloth or towel.
Without removing the leaves, leeks should be cut into small pieces (2-3 cm) and placed in plastic bags, divided into portions.
Remove excess air, tie tightly, place in freezer.

Leeks must be frozen at a temperature no higher than -18 degrees

, and can be stored in conditions of -18...-5.

There is another way to freeze leeks, namely their stems

After cleaning, the plant stems must be cooled. Cooling is carried out at a temperature of -2…+2 without packaging.
After 1-2 hours, the cooled onions are placed in plastic bags (no more than 8 stems in 1 bag).
Once the air has been removed from the bags, they should be placed in the freezer for further storage.

Read useful information about on our website.

In water

Method for slicing. Use silicone molds or for ice cubes. If desired, broths are used instead of water, spices and salt are added.

Instructions:

Chop green feathers.
Fill out the forms. Stuff tightly to accommodate more product.
Add chilled water to each container so that it covers the product.
Place in the freezer.
After ice has formed, transfer from open molds to containers with lids. A thick bag will do.

There is no need to keep the molds open for a long time. The workpiece spreads the aroma throughout the chamber, absorbs foreign odors, and the quality suffers.