Green onions are one of those things you tend to find dried up at the bottom of the vegetable drawer in your fridge because you needed way less than you bought (or maybe that’s just me). We avoided growing them for the same reason, how to store them so you can use just a little at a time and they stay flavorful. After doing some research, I found that the solution is dehydrating them. Unlike other things, dehydrating green onions and other herbs will require a dehydrator because your oven generally doesn’t go low enough to preserve the flavor while drying them. We have an older version of this LEM dehydrator that works pretty well. Ours doesn’t have the hinged door which is definitely an improvement. On a side note, while researching this blog I was super excited to see that LEM is finally making non-stick drying sheets that fit their dehydrators. I see fruit leather in my future. Back to the green onions…
We picked every other onion in one row of our white onions to use as green onions. They’ve been growing for a while but haven’t really started making bulbs yet so they work almost as nicely as the bunching variety that you can start from seed.
I washed the dirt off.
Then I used my kitchen shears to cut the green portions into pieces about 1/4 to 1/2in long. I spread them on cut down sheets of parchment paper on the dehydrator trays. I buy 50 ct packages of precut sheets from GFS for this purpose and to line baking sheets.
After I filled the trays I put them in the dehydrator and set the temperature at 95 degrees. The information I had said that it would take 2-4 hours for them to dry but it took closer to 5 hours before mine were nice and dry.
Then I stored them in a half-pint canning jar for use in recipes through out the year.
And that’s all there is to dehydrating green onions.