When my local store has spring onions (a.k.a. scallions or green onions), I like to buy a lot of them. I mostly use the green tops as a garnish in soups or ramen, and toss the lower white parts into the freezer to use later in stock.
The problem is that no matter how I store them the green tops of the onions always decline in quality really quickly:
- If I store them whole in a bag in the fridge, the onions keep growing (albeit slowly) and the dark green tops become lighter green and eventually a flavourless pale yellow. 🥀
- If I keep them in a jar of water on the windowsill the same thing happens. 🥀
- If I slice the green tops off and store them in a bag in the fridge, they go a bit slimy. 🥀
- If I slice the green tops into rings and store them in a tupperware jar the same thing happens. 🥀
- If I freeze them they turn to mush. 🥀
So... anyone have any tips on how to store spring onions specifically to keep the green parts nice and fresh without them wilting, going yellow, going slimy, or going soggy?