Written by Fenny Suhono

I love green onions and scallions, raw or cooked; they elevate dishes in both Asian and Western cuisines. They add a sweet but savoury flavour, along with crunch and freshness. But how do you keep that freshness and stop them going floppy and slimy?

The problem is, you can’t buy spring onions individually, you have to get them in a bunch, and they often end up in the bin because they go off very quickly. So, I did some research as to how spring onions should be preserved and have come up with two methods to give this flavourful vegetable a longer shelf-life.

The first is preserving in the fridge (crisper drawer) and the second in a jar that sits on the window ledge.

To preserve spring onions in the fridge, start by removing any packaging and grabbing a paper towel to get rid of any excess moisture. Cut off the root then chop it in half to separate the upper and lower part. Using a new paper towel, put them together loosely, ideally laying down 5-6 spring onions in one wrap and transferring them into a self-seal plastic bag or container. Write a purchase date on the bag/ container before keeping them in the crisper drawer of the fridge. Check the paper towels every few days and change it if the onions become too damp, so they don’t rot. This method helps spring onions last a week or two.

To preserve them in a jar, put the spring onions in a tall jar and fill it with 4-5cm of water to cover the roots. Make sure the jar is tall enough to keep the leaves from flipping over – I use a tall jam jar. Put them on a window ledge to get plenty of light. Replace the water every other day and they will be fresh and crunchy for 4-5 days, one-week tops. They will continue to grow as the roots absorb the water. If the top of the green part gets dry and turning into brown colour, just give a little trim.

These two methods have been helpful to prolong my spring onions shelf life. I used to keep them unwrapped and hidden under other vegetables in the fridge, in a few days the green leaves get withered, and the roots become slimy because the fridge temperature takes away the moisture. They would end up in the bin. Let’s take good care of our spring onions to avoid them being wasted.

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