Preserve green onions at home. Greens: secrets of long-term storage

The question of how to store green onions in the refrigerator has been bothering all housewives for a long time.

Since buying fresh vegetables in the winter can be too expensive, moreover, most often only a couple of feathers are needed to prepare a dish.

Methods for harvesting and saving greens will allow you to prepare it for a whole year in one day to save money and time.

Peculiarities

For long-term conservation of greenfinch at home, it is important to remember the following basic nuances:

• In some methods, greens cannot be washed with water before storing. Any dirt from the feathers is removed with a napkin or simply gently shaken off;
• if the workpiece is wet, it is recommended to dry it by laying it out in an even layer on the table;
• if the plant has small bulbs, wrap them in a damp cloth, paper and secure everything with thread. In this form they will help green onions; they will be stored on the refrigerator shelf for a long time;
• if the vegetable is placed in a glass container, it will be stored in a cool place for two months;
• It is not recommended to bend or cut it into pieces;
• if food will be stored in a bag, it is necessary to make holes in the polyethylene for ventilation;
• remove feathers with defects or rotting areas;
• The vegetable is best preserved in paper rather than cellophane.

Onions are best stored for a long time frozen. Therefore, first blanch it in boiling water, cool and dry. Place in paper or container and place in the freezer. If you don’t want to freeze the greens, chop them, place them in a glass container, and fill them with salt water.

You should also remember that vitamin mixed with salt cannot be used to prepare all dishes.

For example, it is perfect for seasoning soup or a second course, but eating it as an independent product will not be very tasty.

Preparation rules

To preserve the onion for a long time, wash it and remove all damaged leaves. To keep them fresh, take only juicy feathers.

Damaged feathers, which should be cleaned of defects, are suitable for salting, drying or freezing.

Before sending the workpiece into the cold, it should be dried well for an hour, spread out on a towel.

Important details:

1. There is no need to chop fresh vegetables. It is stored entirely.
2. The plant for storage in other ways is cut into cubes of about 5 mm. It is recommended to cut feathers that are too large lengthwise and then cut them into small pieces.
3. If you plan to dry it, you should cut it into 5–7 cm pieces.
4. It is recommended to store it in the freezer in polyethylene or a plastic container.
5. It is best to salt in glass jars.
6. The dried preparation is stored in fabric bags.
7. Fresh preparations are stored in ordinary plastic bags.

The plant is stored both on the refrigerator shelf and in the freezer compartment. It can be placed in a cellar or on a cool glazed balcony.

How long can it last?

The shelf life of vegetables depends on temperature. If the room temperature is 0 degrees, the plant will be fresh and juicy for 1–2 months.

If the temperature is within 3-4 degrees Celsius, the shelf life will be no longer than 21 days.

Room temperature will dry out within a few days. Frozen greens can be stored for no longer than six months.

You cannot re-freeze it or partially thaw feathers. You can use whole or chopped stems for freezing.

Long term storage options

Glass jars

Place the stems in a glass jar and seal tightly with a lid. Place it on the refrigerator shelf.

The plant will retain its freshness for 30 days. The feathers will not lose their juiciness and will still be bright green and fragrant.

Only small, whole, undamaged onion feathers can be stored in this way. After all, leaves with defects will very quickly lose their freshness.

Plastic bags

In a plastic bag, green wealth can remain for 1.5 months. After placing the stems in the bag, lightly pierce it with a sharp knife to allow air to penetrate inside.

In this form, send the workpiece to the shelf of the refrigerator.

If you decide to preserve greens in this way, you cannot wash them first. Wipe lightly with a damp cloth and let dry completely.

More options:

1. Remove yellow and black stems.
2. Place the roots in a glass of water.
3. After some time, wrap the roots with the bulbs in rags, then in paper and secure with braid.
4. Place the prepared vegetable in a plastic bag and put it in the freezer.

If you strictly follow the above points, the green onion will retain its color, taste and aroma for a month.

Cunning! If you immediately put a greenfinch in a bag in the refrigerator, moisture will appear inside, as there will be a sharp temperature change. This phenomenon may reduce the life of the product. To avoid this, before putting the plant in the bag, cool it to the temperature it would be in the refrigerator. Since there will be no temperature difference, moisture will be avoided inside the bag.

Storage in paper

To successfully preserve green onions for two or three weeks, follow these rules:

1. Wash and dry it with a napkin. You can just leave it on the table to dry.
2. Place the prepared product in non-waxed paper and spray lightly with a spray bottle.
3. Place the resulting package in a bag and put it in the cold.
4. To keep the plant longer using this method, it is recommended to use thick napkins or craft paper. You cannot use newspapers, as the paint used to write the letters can have a negative impact on your health.

Salting

Pour a kilogram of crushed vitamin with a glass of salt and place the whole mass in a glass container. Close with a tight lid.

This onion can be stored in the kitchen throughout the winter. It will be possible to consume after 14 days.

Storage using oil

Grind the feathers. Place them in a jar and fill them with oil. The vegetable is stored in this form in the refrigerator. You can use it after three days, shaking it well each time.

If you add other greens with basil to the onion, you will get an oil for seasoning dishes with an exquisite aroma and taste.

Freezer storage

You can also simply freeze the green vegetable. Wash and dry the feathers of the plant. Place them in special containers and put them in the freezer.

It is better not to use ordinary bags with this storage method, as they will simply begin to crumble under the influence of low temperatures.

Since onions cannot be re-frozen, for preparing soups or other dishes it is recommended to finely chop the plant and package it in portions.

Wash and dry small plastic cups well. Place chopped onion in them. Such containers will allow you to easily get the right portion of herbs to season a particular dish.

Features of drying green onions

If it is not possible to store the vegetable in the refrigerator, you can dry it. The dried plant retains its properties well, is also stored for a long time and does not require special care.

The vegetable is dried in the open air, in the sun, in the oven or in a convection oven. When drying, it is important to ensure that the feathers do not burn or stick to the paper on which they are drying.

If you plan to dry the plant in a convection oven, make sure that the dried pieces do not begin to fly around the bowl under the influence of the warm air flow.

If you want to preserve the color, freshness and aroma of green onions for several days, simply place them in a container of water.

Such a “bouquet” will clear the air of harmful substances, harmoniously decorate the kitchen, and also preserve its freshness for two to three days.

If you keep the plant in water for a long time, it may simply begin to rot. Therefore, for longer storage of onions, it is recommended to use a refrigerator.

Among the listed methods, you can choose a more suitable plant storage option for yourself.

If you prepare it correctly, you will be able to preserve the taste, aroma and freshness of the onion, thanks to which the body will be able to receive valuable vitamins even in the winter season.

Fresh green onions are an excellent seasoning that gives dishes an original spicy taste and aroma. In addition, onion feathers are also a storehouse of vitamins that help a person fight aggressive viruses and infections. In order to get the maximum benefit from onions, you need to know how to properly store them at home.

Preparatory stage

Having bought green onions or collected them from your own garden, do not rush to expose them to water jets. Many vegetable growers claim that washed onions do not last as long as dirty ones. However, if you are of the opinion that only clean products should be in the refrigerator, you can “bathe” the feathers. To do this, fill a basin with cool water, put the onion in it and clean the dirt from the greens. After this, lightly shake the green onions from any drops and place them on a previously laid out towel. Using napkins, gently blot the feathers and leave them to dry naturally in a well-ventilated area away from heating devices and light sources (including direct sunlight).

Glass containers

Glass jars with tight-fitting or snap-on lids are ideal for storing fresh green onions. This “house” will help the feathers remain juicy, tasty and healthy for a very long time - for a month. However, only small feathers that fit entirely into jars can be stored this way. Those that are bent and broken will quickly begin to rot.

Polyethylene

It is very convenient to store large volumes of onions in plastic bags. Place the greens in them, tie the edges tightly and use a needle or toothpick to make several small punctures. This is necessary so that air circulates inside the bag and the onions do not freeze. Very long feathers can be wrapped in cling film, but not too tightly. In this case, also make holes for air. Green onions can be stored in polyethylene for up to one and a half months.

When sorting onions into bags, you may encounter problems such as condensation. Due to temperature changes, droplets of moisture will appear inside the bag, which can shorten the shelf life of the greens. To prevent this problem, cool the feathers before storing the packaged onions in the refrigerator.

Paper

You can keep onions fresh for a couple of weeks using paper. Kraft paper or thick napkins are good for these purposes. It is better not to use newspapers for storage - printing ink can remain on the surface of the onion and, once ingested, harm your health.

Wrap the washed and dried onions in paper on all sides. Spray the package with a little water from a spray bottle and place it on the bottom shelf of the refrigerator.

Freezing

If you need to store large batches of onions for a really long time, your best bet is to freeze the greens. Wash and dry the onions, remove any wilting feathers and place in special freezer bags or containers. Alternatively, you can use regular plastic bottles as containers. Just remember to wash them thoroughly before use.

Experts recommend freezing already chopped onions. This will make it easier for you to work with it while cooking. Just chop the onion in a way convenient for you, dry it, put it in a container and hide it in the freezer. Home-frozen green onions retain their nutritional properties for 12 months.

Fresh onions are rich in beneficial microelements. In frozen or dried form, it retains less nutrients, but at least it can improve the taste of food. Therefore, it makes sense to prepare for the winter. Below we provide basic recipes for preparing green onions.

Preparing green onions for storage

In order to be stored for a long time and not spoil, it is important properly prepare it for storage. This process takes place in several stages. It starts with choosing feathers to store. They should be bright green, without damage, signs of wilting or yellowing.
In most cases, they will be shredded, so you need to remove any remaining soil from them and then rinse them well.

Important! The onion must be completely dry, so after washing it, place it on a towel and let it lie for at least an hour.

After drying well, they are cut and then used depending on the chosen storage method.

However, when it comes to regular greens in the refrigerator, It is not recommended to wash it, otherwise it will quickly deteriorate. For this storage method, it is enough to wipe it from dust. If there is too much dirt stuck to it, the feathers are washed in a bowl of water, placed in a colander, allowed to drain and laid out to dry on a towel.

In the question of how to preserve for the winter, the method of shredding feathers is not particularly important. It usually depends on what dishes the chopped feathers will be used in later. For example, for sauces you need fine cutting, and for borscht and soups - medium. To dry it, it is chopped into pieces of 5 to 7 cm. And if large feathers are found, they are first cut lengthwise. It is important not to grind it in a food processor.
Before you start, you need to decide how to store green onions at home; the container in which they will be stored depends on this. So, if it is simply placed in the refrigerator, ordinary bags will do, dried onions are kept in linen bags, pickles and preparations in oil should be in glass containers, and plastic containers are used for freezing.

Storing green onions in the refrigerator

The ideal, simple and convenient place to store onions is a regular refrigerator. How long can I keep green onions in the refrigerator? If you keep chopped feathers in it at a temperature of 3–4°C, it will not lose its presentation within 2–3 weeks. If the temperature is lowered to 0°C, the shelf life will increase to 1–2 months. There are several ways to keep vegetables in the refrigerator.

In a plastic bag

This method allows you to have fresh herbs on hand during one and a half months. It is enough to pack the feathers in a plastic bag, pierce a few holes in it for ventilation and put it in the refrigerator on the vegetable shelf.
There is a more complex method, but it will work for feathers that have not been separated from the bulbs. To use it, you need to remove all yellowed and damaged parts of the plant, and dip it in water. Now the bulbs with roots need to be wrapped in a damp rag, wrapped with paper on top and tied with a ribbon. Only after this can the onions be placed in a bag in the refrigerator. This method allows you to keep it fresh for a month.

Did you know? For long-term storage, it is important that the feathers do not get wet. Usually, if you place the bag directly in the refrigerator, condensation will form on it and water will inevitably fall on the greens. To prevent this from happening, the empty bag is placed in the refrigerator for a while so that it cools down to the temperature inside the chamber. Then they take it out, immediately put the onion in and immediately put it back in the refrigerator.

In a glass container

Place washed and dried greens in glass jars, cover with nylon lids and place in the refrigerator. Greens like this about a month will retain its fresh appearance, aroma and beneficial properties.

Important! Only whole greens can be stored in this form, since bent and broken they quickly deteriorate. Therefore, select only small feathers for jars.

In paper

You can store green onions in the refrigerator wrapped in paper. This way it is preserved for two to three weeks. To do this, wash the vegetable well and allow the water to drain. Then wrap it in clean paper. It should not be a newspaper, as typography is hazardous to health.
You can take a paper napkin that does not crumble due to water, or craft paper. It is only important that it is not waxed. The top of the package is sprayed with a spray bottle, hidden in a bag and left in the refrigerator.

Important! Onion greens have different shelf life depending on the harvesting method. So, salting green onions for the winter allows you to store them for up to six months; onions placed in oil can be stored for the same amount of time. Dried onions retain their properties for two years, and frozen ones - no more than a year.

Freezing green onions

Most housewives prefer to use greens for long-term storage. This is quite easy to do. Fresh and sorted greens are washed under running water and dried.
After this, use one of three freezing methods:

1. The feathers are cut and fried in a pan until they are cooked. Cooled onions are placed in containers and frozen. Roasting and subsequent freezing give the vegetable a special taste, which it then imparts to all dishes in which it is used.
2. The feather onions are kept in boiling water for three minutes, placed in a colander and waited for the water to drain. Then they are cut into pieces of the desired size and compacted into plastic containers, which are frozen.
3. Washed and dried feathers are cut into small pieces and blanched for about five minutes. After this, put it in a colander and wait until the onion has cooled. Then they are put into plastic containers and sent to the freezer.

Drying green onions

Greens are another way to preserve healthy vegetables for a long time.
Before harvesting, it is washed well, cut and laid out on clean paper to dry in a warm room. Make sure that the workpieces are not exposed to direct rays of the sun, otherwise all the beneficial substances in them will be destroyed. If there is no such place, you can cover the onion with another piece of paper.

You can determine whether the onion is dry enough by rubbing it between your fingers. When it crumbles easily, it has reached the desired state. Now it is poured into jars, covered with lids and stored at room temperature in a dry place. This preparation method takes about a week.

Pickling greens

Pickled onions are used for soups, vegetable side dishes, and salads.

How to pickle green onions? Take a kilogram of onions and wash them well. When it dries, chop it and mix it with 200 g of salt. Tamp the resulting mass into glass jars to release the juice. The jars are compacted tightly, but so that there is a little space left on top for vegetable oil. Jars covered with plastic lids are stored in a cool place.

Juicy and healthy greens are an indispensable attribute of healthy food. Green onions are no exception. To ensure that the product is always fresh, you should think about how to properly store it for future use.

What feathers can be stored for a long time?

Pay special attention to the choice of bow. Feathers should be bright and juicy, light green in color, without flaws or damage. If the bunch contains stems with dry or wilted ends, do not use them. Separate damaged or injured feathers and use them as soon as possible.

Preparatory stage

To keep the onion for a long time, prepare the product before storage:

• be sure to wash the product, even if it looks clean on the outside, as subtle traces of dust and soil may remain on its surface;
• It is better to wash in a bowl rather than under the tap, as this way the feathers are less injured;
• remove excess moisture with a paper or waffle towel;
• If you keep the greens fresh, there is no need to wash the stems, just wipe them with a damp towel.

If you store onions fresh, it is not recommended to chop them, but to make preparations, it is better to chop the feathers. In this case, the size of the cut does not matter, it all depends on the method of use. For example, small pieces are suitable for sauce, and larger pieces are suitable for first courses.

Containers suitable for this purpose

Glass containers

You can keep the greens fresh in a glass jar on the refrigerator shelf for a week. The main condition is to put in the container only those feathers that fit entirely into it. If the stem breaks or becomes dented, it will begin to rot.

Polyethylene

You can keep green onions in plastic bags for 1 month. The main condition for such storage is the absence of condensation. To avoid this, make holes in each bag with a needle and keep the plastic container in the refrigerator for a while before sorting the greens.

Paper

Paper wrapping is suitable for storing onions at room temperature or in the refrigerator. Wrap the stems in a layer of craft paper or a thick napkin and secure with thread. Wet the surface and maintain proper humidity during storage. Use only thick paper, as thin paper will tear.

Foil

The onions will keep in foil on the refrigerator shelf for 7–10 days. For the procedure you will need a sheet of foil and a needle. Wrap the prepared stems loosely in foil, sealing all holes. Make 5-10 punctures in the package for ventilation. For convenience, divide the product into portions and wrap each portion in a separate sheet of foil.

How to preserve green onions at home

If you want to store onions for the next few days, do not leave the product in the same form that you bought or picked from the garden. Separate damaged feathers immediately and use them the same day. Before storing, do not wash the greens, but simply wipe the stems with a damp towel.

At room temperature

In room conditions, onions do not last long. To keep the stems fresh:

• Remove the bulb and roots from the stem. Wrap the greens in a damp cotton cloth or paper. As it dries, moisten the paper with water. Similarly, onions will remain fresh for 2-3 days.
• Place the washed stems in a jar of water. Periodically rinse the greens and change the liquid in the container. You can store the product in a jar for 3-4 days. The longer the onion is in water, the less beneficial properties it retains. At the same time, the likelihood of rotting increases every day.

How to store in the refrigerator

To keep the onions fresh, follow 2 main restrictions:

• do not keep greens open;
• Do not place feathers in a bag or airtight container.

1. Rinse and dry the feathers.
2. Divide the stems into portions.
3. Wrap each part loosely in cling film.
4. The film can be replaced with a plastic bag with holes made or a container with ventilation vents.

In the cellar

The cellar maintains a constant temperature and humidity, which is ideal for storing herbs. Possible methods:

• Pack the stems along with the bulb in cling film and place in a box with a mesh bottom and sides.
• Pack freshly dug greens into bags, making holes at the bottom in advance. Store the product in an upright position, close to each other.
• Divide the onion into several parts and place in plastic bags with holes made.

In the cellar you can keep green onions fresh for 28–30 days.

How to store processed green onions

If you want to make preparations from chopped onions, consider several ways to store them in processed form.

Drying

The easiest and fastest method is drying.

There are 2 ways to dry onions:

• In a special device-dryer. All you need to do is chop the stems, place them on special trays and place them in the machine. In accordance with the device model, install the desired program and wait a few hours.
• On a piece of paper. This method will take more of your time and require compliance with certain nuances. Distribute the chopped onion evenly on a sheet, cover with gauze or paper and leave in a warm, dry place. Make sure that the greens are not exposed to sunlight, which can deprive them of some of their beneficial substances. Drying takes from 5 to 7 days. You can check its completion by chopping the stems with your fingers - if they crumble well, the dry spice is ready.

After the harvesting procedure, it is better to grind the onion into powder and keep it in a jar with a tight lid. Do not mix onions with other spices, otherwise they will lose their delicious taste.

Freezing

Freezing method	Step by step guide
Cubes	For the procedure, you will need small ice or baking trays. Fill a third of the mold with greens and fill the remaining space with water. Completely freeze the product in the molds, and then remove and place in a bag or container.
in bulk	Distribute the chopped greens evenly on a board or tray. Place in the freezer for 5-6 hours, and pour the zetam into a bag. The onions will not stick together, and you can easily take the required amount of product for cooking.
In the package	Boil the prepared onion for a few minutes, dry and distribute among portions. Place each part in a separate bag or container and freeze. When you need greens, you can take the required amount without first defrosting.

Pickling and leavening

You can keep onions fresh for 6-7 months by mixing them with salt. Make sure the greens are completely dry before chopping. Mix the crushed product with salt at the rate of 200–250 g of salt per 1 kg of onion. Place part of the mass in a 2–3 cm layer into a pre-prepared container and cover with salt. Repeat layers until the container is completely filled. The last layer should be salt. Preservation will begin in approximately 2–3 weeks. During this time, keep the container with onions in the room. When the onion releases juice, you can move the container to the refrigerator.

Try making an original pickled appetizer using fresh onion stalks. Step by step recipe:

1. Wash and dry fresh stems.
2. Trim the bulbs with rhizomes and tips.
3. Place the prepared bunch in a container.
4. Add salt and sugar to taste, ground pepper and bay leaf.
5. Pour a little vinegar and sunflower oil into the greens.
6. Chop a few cloves of garlic and also add to the greens.
7. After 2 hours, the pickled onions can be consumed.

Pickled onions will be very flavorful and will last longer.

In oil

You can preserve the maximum beneficial properties in onions without resorting to freezing using any vegetable oil. Prepare a large container and fill it more than halfway with chopped herbs. Add a little vegetable oil to the container and mix with onions. Pour a little more oil on top to cover the contents and close the container with a lid. The workpiece can be stored in the refrigerator for 6 months.

Optimal conditions and terms

Suitable periods for preserving the quality and freshness of green onions are determined by the way they are stored. For example:

• fresh greens will remain fresh for 28–30 days;
• in oil or pickling it will last up to six months;
• frozen preparations can be used throughout the year;
• dry spice can be stored for up to 2 years.

At the same time, for fresh onions the optimal temperature is from +1 to +8 degrees, for frozen -8, and greens in oil or salt should be placed in a chamber with a temperature from +5 to +10 degrees.

Which method takes the longest?

The less moisture in the onion, the longer it will be stored, since the possibility of rotting is reduced. Based on this property, it is clear that greens will last the longest when dried. The maximum period is 2 years, provided that the storage container breathes.

How can you tell if a product has gone bad?

Regardless of how you store onions, periodically check their freshness and quality. Even slight damage to the stems and minimal rotting over time leads to damage to the entire volume of the product. Onions should be thrown into the trash if:

• an unpleasant odor appeared;
• there is mold in the container;
• the stems are rotten;
• After preservation, the lid on the container swelled.

Green onions will retain maximum beneficial properties and will last longer than usual if you pay utmost attention to preparing the product and follow simple storage rules. Storage methods are very easy and do not require any special skills or knowledge from you.

Not really

Green onions are an excellent addition to fresh salads and a good anti-cold remedy, especially important in the cold season. How to preserve green onions for the winter so as not to lose beneficial vitamins and minerals? Let's consider several ways.

Preparatory stage

First of all, the onion feather must be properly prepared for further storage. The process is carried out in several stages:

• choose for harvesting only fresh feathers of a bright green color without any damage;
• do not use onions with limp or dried out tips for storage;
• Wash your greens under running water, even if they look clean. Water will wash away unnoticeable remains of soil and dust;
• dry the plant by blotting it with a towel. This way you can quickly remove excess moisture;
• Grind the green leaves for ease of use.

At the preparatory stage, it is necessary to chop the onion, regardless of the further harvesting method.

What size the chopped onion should be depends on the choice of the housewife. If you need to prepare greens for liquid dishes (soups, borscht), it is better to cut them into medium rings. For preparing sauces, finer cuts would be appropriate.

4 ways to prepare green onions

There are several ways to keep green onions fresh for as long as possible. One of the simplest and fastest harvesting methods is drying. You can dry the stems either in a special device or without it. If you use a home dehydrator, simply place the chopped herbs on trays and set the setting accordingly.

You can also dry the onions in the apartment on plain white paper, spreading them evenly over the surface. Leave the workpiece in a warm room until completely dry. It is recommended to cover the top of the greens with gauze or a sheet of paper.

To preserve maximum nutrients during drying, make sure that the greens are not exposed to direct sunlight.

Green onions can be considered dried if they crumble easily in your hands. To bring it to this state, you need to keep the greens in a warm place for 5-7 days. After drying, the onion rings are ground into powder using a coffee grinder, poured into a glass container and stored in a kitchen cabinet at room temperature. You should not mix dried onions with other types of herbs (dill, parsley, basil, etc.), otherwise they will lose their original smell and taste.

A common method among housewives for storing green onions is freezing. Frozen greens are convenient to use for preparing various dishes. Compared to dried, it has a more neutral taste. You can store green onions in the freezer for up to 1 year. There are several ways to freeze a product:

1. In ice trays. Finely chopped greens should be placed in ice cube trays or other similar containers (for example, small cups or baking dishes). The onion should occupy no more than a third of the volume, the rest should be filled with water. Place the pieces in the freezer until completely frozen, then carefully remove from the molds and place in freezer-safe bags or plastic containers.
2. On the desk. Chop the onion and spread it evenly in a single layer on a cutting board, then place it in the freezer for 5-6 hours. When you transfer the frozen product into bags, it will not stick together into a lump, and the desired portion will be easily separated from the total mass.

If you have very little time, you can immediately put the chopped green onions into bags or containers and put them in the freezer. For ease of use, it is better to take small containers for storage.

Preserving onions so that they remain fresh for a long time without freezing will allow sunflower oil. The method is suitable for those who have extra space in the refrigerator for a container with the workpiece. Place the prepared greens in glass jars, filling them ¾ full. Then pour sunflower or olive oil on the onion and stir. Add a little more oil on top of the mixture to completely cover the contents, and close the jar with a lid. The preparation can be stored in the refrigerator for up to 6 months, while the maximum useful components will be preserved in the greens. The only drawback of this method is that not all recipes can use green onions with oil.

A time-tested preparation method will allow you to keep green onions fresh for a long time in the refrigerator - pickling. For 1 kg of prepared greens you will need 200-250 g of rock salt. It is important to dry the onions thoroughly before harvesting. Mix the greens with half the preservative. Then spread the mixture into a container in layers of 2-3 cm, sprinkling with the remaining salt (the onion should be completely covered with salt on top). Cover the greens with a lid and leave to salt for 15-20 days; After some time, the onion will release juice and be preserved. The shelf life of greens in this form is 6-7 months.

Green onions harvested in summer will be a real boon in winter. Saving it is not difficult, you just need to choose the appropriate method. But even if you follow all the rules for storing greens, it is worth remembering that the fresh product contains much more vitamins and nutrients, and you can grow green feathers all year round on the windowsill.

Video

To get more information about preparing onions for the winter for salads and pies, we suggest watching a video on the topic of the article:

He has considerable experience in gardening - from sowing seeds and seedlings to harvesting and storing the crop. Each sowing season begins with the search for new ways of growing, because cucumbers can be collected not only from the garden, but also, for example, from... a barrel and even grown on a windowsill in winter. She considers caring for plants one of the best ways to relieve stress.

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Compost is rotted organic remains of various origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced to bring in fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.

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Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes (and potatoes too) die, no matter what is said in the description of the varieties (“variety resistant to late blight” is just a marketing ploy).

Humus is rotted manure or bird droppings. It is prepared like this: the manure is piled up in a heap or pile, layered with sawdust, peat and garden soil. The pile is covered with film to stabilize temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer “ripens” within 2-5 years, depending on external conditions and the composition of the feedstock. The output is a loose, homogeneous mass with a pleasant smell of fresh earth.

In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to growing fresh vegetables in buckets, large bags, and foam boxes filled with a special earthen mixture. Such agrotechnical methods make it possible to obtain a harvest even at home.

Natural toxins are found in many plants; Those grown in gardens and vegetable gardens are no exception. Thus, the seeds of apples, apricots, and peaches contain hydrocyanic acid, and the tops and peels of unripe nightshades (potatoes, eggplants, tomatoes) contain solanine. But do not be afraid: their number is too small.