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Storing Green Onions/Scallions

Um...yeah...I have a question.

What is the best way to store green onions/scallions?

I have been unsuccessfully storing them in the fridge. First in a plastic bag with the end open...forget it in just a day or so, it gets all gooey and full of moisture. Then, I just tried to store it in the fridge without a plastic bag and the green parts gets all limp and only lasts about 2 days in the fridge.

I love to keep green onions in the house but, I don't want to have to run to the store everyday for fresh green onions. Ideally, if I could keep them say about a week at the most that would be great.

Any of you 'hounds have any advice for storing green onions/scallions to make them last a little bit longer than 2 days in the fridge?


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  1. stand them up in a glass of water (just up tocover the white parts); then put a plastic bag around the entirety of the glass + onions and tie it closed.

    1 Reply
    1. re: cervisiam

      This is a great way to keep parsley as well.

    2. Two things- I keep them around because they are so versatile and they are usually 10 bunches for 98 cents at the Korean market. I don't put them in the thin plastic bags. I put them in the bigger handle bags. The thin ones seem to cling to the onions and promote that slime thing. Also you may not be getting the freshest ones to begin with. Compare yours to another market or two and consider a switch. Also if you notice a lousy looking "leaf" layer- pull it off. Slime promotes slime- kinda like one rotten orange sends the whole bin off.

        1. Wrapped in paper toweling, kept in a store veg bag loosely wrapped around them but not "sealed", they keep forever in my fridge. Sure, you lose the occasional outer leaf after a whlie (quite a while in my experience), but that's it. The paper toweling thing works on a lot of vegs.

          2 Replies
          1. re: MikeG

            Yes, the very slightly damp paper towel works wonders for me...not wet, just barely damp. I do get at least a week out of mine.

            1. re: MikeG

              A piece of paper towel w/ lettuce seems to also help keep it longer and reduce quick onset sliminess.

            2. I also make sure to remove the rubberband around them, if there is one - I find that helps.

              1. Good point, me too. Also, if it's a really big bunch of (whatever), I wrap them "into" the toweling, like a jelly roll, otherwise the stuff in the middle goes much quicker than the rest.

                1 Reply
                1. re: MikeG

                  I wrap all my green veggies in paper towels, roll em up and toss em in a loose bag and drip some water on top. I also do the same with my herbs.

                2. If you wash all your veggies/herbs and get rid of brown/limp parts when you get them home and wrap them loosely in paper towels before placing back in plastic bags, they will easily last a week.

                  1. a glass jar. there was a long discussion last year about storing strawberries in glass jars -- something about a gas being produced that keeps them fresh. it worked, so i tried it with broccoli florets, and now scallions. i don't know HOW it works, and the glass jars do take up a lot of shelf space, but the stuff stays fresh for a couple of weeks.

                    2 Replies
                    1. re: wonderwoman

                      Yep, glass jars ... weeks ... I do remove any bad parts though before storing.

                      1. re: rworange


                        I am on the me too, wagon. I have a tall 2 liter glass jar from the Dollar Store that is just perfect for the long bundles.


                    2. I just throw them in the veggie drawer with the lettuce, cucs and peppers. Never had a problem with them turning gooey for at least a week, and by then they are usually finished.

                      1. I hate wilted vegetables. I used a lot of chopped green onions/scallions so I chop them up, place them in an air tight container and stick them in the freezer. They hold up for days on end.

                        1. Another idea that you can do, if you are using the onions for soups, stir frys, etc...you can actually cut up and freeze them.

                          1. you also want to make sure not to be storing them in the same fridge drawer with other fruits and veggies that give off gases that will make them go bad faster, like apples. . . these of course you store at room temp or in cellar, never in the fridge. . . they affect the soft-leaf vegs first, and not storing these in the fridge lets even our fresh cut chives last 2-3weeks

                            1. Okay, I tried the "roll-em-up-like-a-jelly-roll" technique and that worked like a charm. They lasted much longer and when they started to go, I cut them up and put them in the freezer. Thanks everyone for the advice!


                              5 Replies
                              1. re: calla0413

                                Try the glass jar next time.They would still be in the fridge and not the freezer.

                                1. re: rworange

                                  HI there, I know this is an old thread, but just joined today. Does it matter what type of lid is on the glass jar? Will a plastic or metal lid react with gases?

                                  1. re: StepherC

                                    The top doesnt seem to matter as long as the jar is glass

                                    1. re: rworange

                                      I put them in a glass jar with water at the bottom, but they are too tall for the jar, so I have no lid on them. I hope they still last this way.

                                      1. re: StepherC

                                        I usually cut them in half. Babia Wruz seemed to have a good idea of wrapping them in foil and adding a paper towel.

                              2. Foil keeps celery fresh, and so I tend to do the same with the green onion but adding paper towel in between. It works fine.

                                1. I've stuck them in a pot of dirt and they last for months. If you just cut off the tops, they grow back. After the winter, if you forgot any, they reappear. I did this once because I had a dozen, and it was a great discovery.

                                  1 Reply
                                  1. re: coll

                                    I totally agree, a pot of dirt is the best way to store them. One bunch can last for years like this if you take care of it. And if it dies, who cares? Invest another 60 cents in a new bunch. What better house-plant for the kitchen window than one you can eat!