General rules for storage of fresh greens and green onions
The main enemy of fresh herbs, which must be preserved for several weeks is excessive moisture and water. So if you want the greens have been in the refrigerator longer, it is better not to wash. If the green onions with the roots, shake the earth, if it's not mud, it is not necessary.
Gather green onions in bunches, the roots tightly wrap lightly moistened with water with a paper towel, gently fold each bundle in a long plastic bag that the onion does not wrinkle. Tightly close or tie it up top, make a hole with yellow fork and place in the refrigerator, the compartment designed for storing vegetables.
Fresh onions vitamin C is 60 mg, and carotene – the vegetable equivalent of vitamin A – 6 mg per 100 g
If greens or green onions you decide to wash, use first a deep bowl with water so that the greens lay in it and adhering dirt, if any, disappeared. Then rinse the greens in running water. Have green onions to cut off the roots, leaving the base. Lay the greens out to dry and periodically turn it to a drop of water vanished from its surface. After that, onions also assemble into bundles and place in bags with holes, place them in the refrigerator.
If you are going to serve onions on the table as a decoration of dishes and the integrity of its feathers for you is not important, after drying, fold bundles in a clean glass jar, turning or bending feathers a bow so they fit in length. Banks close the plastic covers clean, not breathable, put them in the fridge.
Frozen green onion before cooking no need to defrost – put it in a pan and lightly fry in vegetable oil.
How to keep green onions for the winter
It is best for the winter harvest green onions in the spring, when the content of nutrients in it especially great. Loop bow immediately after picked it from the garden, sort, remove poveglia and yellow feathers, and grass. Rinse the onion first in the pelvis, and then under running water.
Then slice the onion so finely as you do when cooking with it. Chopped onion dip in boiling water and blanch over low heat for 5 minutes, then remove from water with a slotted spoon, drain well the liquid, cool and place the onions in a plastic container with a tight fitting lid. Place containers in the freezer.