Potential dangers of freezing spring onions
A lot can go wrong with freezing spring onions. Possible results are:
- mushy consistency
- excessive loss of vitamins
- greatly diminished aroma
- total uselessness
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In order to prevent these scenarios, it is important to act carefully. Follow our instructions. It will lead you to a satisfactory result.
Freezing spring onions - simple step-by-step instructions
- Thoroughly clean your spring onions.
- Then dry the onions carefully.
- The spring onions must be completely dry before freezing - otherwise they will get freezer burn in the freezer and can no longer be used.
- Cut the onions into small rings or sticks with a sharp kitchen knife. This way you save space in the freezer and have the onions ready to serve if you want to use them after weeks or months.
- Fill the rings or sticks in small portions in freezer bags or, instead, in lockable boxes that are suitable for the freezer.
- If you decide to use freezer bags, you have to remove the excess air from them after filling them with the spring onions. A vacuum sealer is extremely helpful here. If you don't have one, just use your mouth.
- Seal the bags or boxes tightly (airtight).
- Put the containers with the spring onions in the freezer.
The onions can be kept in the freezer for up to six months.
Alternative: blanch spring onions before freezing
If you blanch the spring onions before freezing them, they will be almost as fresh after thawing as they were before. Thats how it works:
- After thorough cleaning, put the onions in boiling salted water.
- Turn the heat down so much that the water just simmered.
- Let the spring onions steep for a maximum of ten minutes.
- Drain the onions (use a sieve).
The rest of the procedure is the same as for the method without blanching.
Special tip: Freeze the spring onions separately
It is wise to freeze the white and green parts of the spring onions separately. Sometimes you only need the white or only the green elements of the vegetables - so it makes sense to store them separately so that you can use the right bag.
Defrost and use spring onions
If you want to use the spring onions for soups or other cooking dishes, you can let them thaw before use. For salads, on the other hand, it is better to use the undefrosted onions. Once thawed, the vegetables tend to have a soft, mushy consistency.
Good news at the end: Most of the valuable ingredients are retained by freezing.
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How can fruit and vegetables be stored correctly so that they stay fresh as long as possible?
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