Dehydrating #4: Green Onions

During the winter, green onions become more expensive and Costco stops carrying them for a while because they're more expensive to source. We were at Costco last week and found them again! I don't think I'll actually be buying my green onions from Costco anymore as I found a new grocery store nearby with better pricing, but this batch was from Costco.

We got so excited we bought 3 bags: 6 pounds of green onion. Normally, I don't buy this much at one time. However, I had come across the idea of dehydrating my own green onions at home a few months ago. To my dismay, that's when green onion prices were going up so I had to wait a while to get them again in bulk.

Green onions took a long time to dry. I didn't cut them into especially small pieces because I didn't want them falling through my grates. Most of mine were cut into 1-1.5 inch pieces. I didn't end up separating the greens and whites because it was experimental so I was just going to see what would happen. 

 

 

I ended up filling five trays of green onion into my toaster oven. I used the dehydrate setting and put it at 135 degrees F. The original time was set for 10 hours and I ran it overnight. The next morning, I went to check and the vast majority of them were not dry enough to store. I maybe removed one tray of the smaller greens which had finished dehydrating, but the rest of the pieces were left in the oven again to continue.

 

At the end of the day, the thickest pieces needed about 26-30 hours of dehydrating before they were dry enough to store. I put them into glass jars and added a silica gel packet to each jar. I have a ton of these from the probiotics I take so I'm glad to have another use for them besides simply throwing them away.  

They're really just a healthier version of the "vegetable" packet you receive when you make instant noodles. But I like that they're healthier and I know it's a pure green onion. Because I cut my pieces larger, they're still on the larger side even dehydrated. It's so convenient to be able to store them in my pantry and just toss some into a dish as I'm cooking.

I do think these work best for soups and stews because if they don't re-hydrate with enough moisture, the texture is a little strange to eat. I have an idea to grind some up into smaller pieces and adding to food that doesn't require a lot of moisture as a garnish. 

Personally, I do still enjoy having diced pieces of green onion in my freezer. It mimics the fresh green onion feel without having to keep it fresh in the refrigerator all the time. My freezer space is very valuable so being able to store it in a cabinet or pantry is a plus as well. I think I will try to keep some of both in the house so depending on the various dishes I'm making, I can choose to use the freezer stash or the pantry stash.

If I were to dehydrate these again, which I probably will, I would definitely separate the whites from the greens. If not completely, I would at least put them on separate trays when dehydrating so I can just remove the trays of greens first and keep the trays of whites in longer.  

Another change I would make is the shape of the green onion. I wouldn't necessarily cut them smaller, but I would cut them on a bias instead of cutting them straight into cylinders.  This exposes more surface area and would shorten the drying time very slightly because all the moisture is held between the layers of the green onion. Cutting it on a bias opens up the layers more.

Another thought I had would be to keep the root of the green onion intact and slice it lengthwise into skinny strips and dehydrating the whole green onion that way. I don't know that I could use the green onion in that shape directly, but it would also be a way to speed up the dehydrating process because there is so much moisture inside the layers, especially at the bottom.  

I'm about to chop up the remainder of my green onions to add to my freezer stash!