Can I freeze green onions in the freezer?

Freezing green onions is considered one of the most common ways of winter harvesting.The increased interest in this method is due to the preservation of the maximum amount of vitamins and trace elements in the vegetable, as well as the availability of the procedure. The easiest solution is to freeze onions in the freezer.

Although any type of onions can be frozen, it is the green onions that are most rational to freeze. This is due to the fact that, in addition to preserving the beneficial properties, the bow almost completely retains its shape, structure and color. This property is most valuable when decorating dishes in winter, when buying fresh greens is impossible. Another important quality of frozen green onions is its ability to preserve phytoncides - substances that help fight colds, have a moderate antiviral effect and improve appetite.

In addition to phytoncides, green onions contain a large amount of chlorophyll, which has a huge impact on the blood formation process in the human body. Of the vitamins present in the composition of onions, a special place is occupied by vitamins of group B. They are responsible for brain activity and have a positive effect on the central nervous system. Thus, vitamin B1 controls the level of acidity in the body and helps to optimize cholesterol levels, and B5 is involved in the metabolism of proteins and carbohydrates, as well as in lipid metabolism.

Vitamins of group A are active participants in redox reactions, stimulate cell growth and help improve metabolism. Vitamin C is actively involved in many processes in the body, and vitamin E has a positive effect on reproductive function, improves hair growth and is considered a powerful antioxidant.

Before freezing green onions, you should free up enough space in the freezer and proceed to the selection of feathers. You should choose only elastic and bright green specimens, yellow and withered leaves must be removed without fail. Dry ends, if any, should be trimmed, then the onions should be washed in several waters and the roots cut. Then the feathers are recommended to lay out on a towel and, in order not to crumple, gently blot with a napkin. After the greenness has dried, you can start cutting it.

There are several ways to do this, and which one to use is decided individually, this takes into account the planned shelf life, the right amount of greenery and the purpose of the blanks for certain dishes.

• The easiest way is classic freezeduring which the onion unfolds on wooden chopping boards or trays and is placed in the freezer. To prevent greens from sticking to the board, it is recommended to cover the surface with food film. This will facilitate the collection of frozen onions and eliminate sticking of the rings. Trays or boards with greens are placed in the freezer and left for 3-4 hours, after which the onion is poured into plastic containers and stored for storage. In the absence of containers it is allowed to use dense plastic bags.
• You can freeze onions in plastic or silicone containers. To do this, fill the forms or glasses to the top with greens, add cold boiled water to them also to the very top and put them in the freezer. When the liquid with the onions freezes to a solid state, it is necessary to remove it from the molds and fold them into dense plastic bags and indicate the date of freezing on them.

• The most interesting is the method of harvesting green onions in combination with butter. To do this, take unsalted high-fat butter and leave it at room temperature for one hour.When the oil is softened, you need to mix it with chopped onion rings and spread on molds. Instead of forms, you can use a food film, wrap the mixture in it with a “sausage” and put it in the freezer compartment. After freezing, onion and butter should be removed from the molds and poured into a bag.

• You can freeze the greens and in a plastic bottle. This method is quite simple. The only condition is to dry the onions thoroughly before laying in the container. Otherwise, in the process of freezing the mass will stick together, and it will be difficult to get it out of the bottle.

• This method will require heat treatment of onions before freezing. Selected feathers should be cut into small pieces, put into a colander and put into boiling water for 1 minute. Then you need to quickly cool the onion in cold water, let the liquid drain, tightly tamp the mixture into plastic containers and put it in the freezer. After freezing, ice cubes should be removed from the molds and put into bags. Instead of blanching, you can use and roasting. To do this, onions must be fried in butter for 5 minutes, then freeze.
• The fastest is the following freezing method: finely chopped onion feathers should be folded in a bag with a special lock and evenly distribute them inside. Then you need to take the straw from the cocktail, insert it into the bag and close it. Next, you need to hold the edge of the palm on the surface of the package, to release the air accumulated in it, then quickly remove the tube and close the valve to the end.

The shelf life of frozen green onions varies from 2 to 6 months and depends on the method of preparation and freezing temperature. So, the mixture, frozen at -18 degrees, retains its beneficial properties for up to six months and can be stored all winter. If the freezing was carried out at -8 degrees, onions can be stored no more than three months. After this period, the product partially loses its nutritional value and flavor. Despite the possibility of long-term storage, the use of the product is recommended for one to two months. It is at this time that the beneficial properties of onions will be maximized.

When freezing and further storing green onions, it should be remembered that during the first two or three weeks after putting the greens in the freezer, it will emanate a strong odor that can be absorbed into other products and spoil their taste. Therefore, the placement of packages with onions away from other products or above them will be correct. You can use frozen green onions as a seasoning when cooking hot dishes.

Freeze for salads is not good, the only exception is a vinaigrette or sauerkraut. But as a filling for pies, as well as in omelets, soups and main dishes, frozen onions will be simply indispensable. For sandwiches perfect onions, frozen with butter. Water cubes are good for soups, chicken, meat and fish.

According to the housewives, freezing green onions in the freezer is not only possible but necessary. Despite the claim that greens lose their taste and nutritional properties six months after freezing, many believe that the shelf life can be increased up to a year. Of course, after such a long storage, frozen onions will not be as fragrant and useful as the greenery that has just been picked from the garden, but in the conditions of a long winter, such a product can partially compensate for the lack of vitamins and add variety to the diet.

It is necessary to know that onions, frozen with whole feathers, are much more fragrant than chopped greens, however, it should be noted that immediately after thawing, the whole feather loses its original appearance and instantly softens.

When thawing the product, in no case should the greens be placed in a microwave or under hot water. Neglect of this rule will lead to the loss of color, flavor and nutritional properties of green onions. In the first and second dishes greens are recommended to be added in frozen form, to break off or break off at the same time the necessary amount from a large piece. For the preparation of vinaigrettes and cold dishes, it is recommended to thaw the mixture beforehand.

Freezing green onions in the freezer is the easiest and most affordable option for blanks and allows you to fully enjoy the taste and aroma of fresh herbs in the winter.

You will learn more about whether onions can be frozen on the following video.