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How to save and prepare green onions for the winter: 5 simple ways

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Green onions are called unripe onion feathers. They are considered more useful than the bulb itself, as they are rich in vitamins and essential for health.

100 grams of the product have a caloric value of 20 kcal, contain 3.5 g of carbohydrates, 1.3 g of proteins and 0.1 g of fat. The composition of the product also includes organic acids, sugars, ash, starch. Macro elements contain a lot of calcium, potassium, chlorine. Onion is rich in vitamins A, C, K, folic acid, trace elements - aluminum, iron, chromium, molybdenum.

Green onions are used as a prophylactic for colds, good for teeth and gums. It improves appetite and has a beneficial effect on digestion. Excess chlorophyll in young green shoots helps to overcome strong anemia and normalize blood circulation.

Due to the presence of zinc, the product improves the hormonal balance and, accordingly, the reproductive system in men and women. Eating green onions every day, the weak half of humanity becomes more young and beautiful.

Most of the useful properties lies in the white part of the green feather, which comes directly from the turnip. To activate the nutrients and enhance the taste of the product, it is finely chopped with a knife, and a spoonful of vegetable oil is added on top, and salted to taste.

For storage you need to choose white, strong bulbs. The feather of green onions should be fresh, rich green, without dried tips. Of course, there should be no mucus and white bloom.

Recently cut feathers can be stored in the refrigerator for a week, if they are placed in a tightly closed container, a plastic bag. Some wrap bunches of greens in a white napkin or paper (not a newspaper!)

If you decide to prepare a little product for the winter, then you need to try so that when processing it retains most of its useful qualities.

Green onions for the winter at home

Nutrients in green feathers can be preserved by salting or freezing. Cooking the product is not desirable. Greens in no case should not spoil, because you need to properly prepare it for storage.

He has considerable experience in garden work - from sowing seeds and seedlings to harvesting and storage. Each planting season begins with a search for new ways of growing, because cucumbers can be collected not only from the garden, but also, for example, from ... barrels and even grown on the windowsill in winter. Plant care is considered one of the best ways to relieve stress.

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In Australia, scientists have begun experiments on cloning several varieties of grapes grown in cold regions. Climate warming, which is predicted for the next 50 years, will lead to their extinction. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.

Natural toxins are found in many plants, not an exception and those that are grown in gardens and vegetable gardens. So, in the pits of apples, apricots, and peaches there is prussic acid (hydrocyanic acid), and in the tops and skin of immature solanaceous (potatoes, eggplants, tomatoes) - solanine. But do not be afraid: their number is too small.

Oklahoma farmer Karl Burns developed an unusual variety of multi-colored corn called Rainbow Corn. The grains on each cob are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved by the long-term selection of the most colored ordinary varieties and their crossing.

“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) also need shelter, as well as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without cover they freeze out. The sellers' beliefs that strawberries are “frost-resistant”, “winter-hardy”, “endures frosts up to −35”, etc. - are deceit. Gardeners should keep in mind that no one has yet been able to change the root system of strawberries.

There is no natural protection for tomatoes from late blight. If the phytophtora attacks, any tomatoes (and potatoes too) perish, no matter what is said in the description of the varieties (“varieties resistant to late blight” are just a marketing ploy).

It is necessary to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is as high as possible. The flowers are supposed to be torn by hands, tearing off the rough stalks. Dried collected flowers and herbs, scattering in a thin layer, in a cool room at natural temperature without access to direct sunlight.

The homeland of pepper is America, but the main breeding work on the cultivation of sweet varieties was carried out, in particular, by Ferenc Croat (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper has already come to Russia from Bulgaria, that's why it got its usual name - “Bulgarian”.

It is believed that some vegetables and fruits (cucumbers, celery, all types of cabbage, peppers, apples) have a "negative caloric content", that is, more calories are consumed during digestion than they are contained. In fact, the digestive process consumes only 10-20% of the calories obtained with food.

Compost - rotted organic residues of the most diverse origin. How to do? In a heap, pit or large box they put everything in a row: kitchen remains, tops of garden crops, weeds cut before flowering, thin twigs. All this is mated with phosphate flour, sometimes straw, ground or peat. (Some summer residents add special accelerators of composting.) Cover with foil. In the process of overheating, the heap is periodically agitated or pierced for fresh air. Usually compost “ripens” for 2 years, but with modern additives it can be ready even in one summer season.

Preparing green onions for storage

To keep the greens for a long time and not spoil, it is important properly prepare it for storage. This process goes in several stages. It begins with the selection of feathers for storage. They must be bright green, without damage, signs of wilting or yellowness. In most cases, they will shred, so you need to remove the remnants of the earth, and then rinse well.

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

However, if we are talking about the usual storage of greens in the refrigerator, wash it is not recommendedotherwise it will quickly deteriorate. For this method of storage it is enough to wipe it from dust. If there is too much sticky dirt on it, wash the feathers in a bowl with water, throw it in a colander, drain it and put it on a towel to dry it.

In the question of how to save green onions for the winter, the method of shredding feathers is not particularly important. Usually it depends on which dishes the chopped feathers will then be used in. For example, for sauces, small cuts are needed, and for borscht and soups - medium. To dry the onion, chop it with pieces from 5 to 7 cm. And if large feathers come across, they are first cut along. It is important not to grind it in a food processor. Before starting the preparation, it is necessary to decide how to store the green onion at home, and the container in which it will be folded depends on it. So, if it is placed simply in the refrigerator, ordinary bags will fit, dried onions are kept in linen bags, salting and preparations in oil should be in glassware, and plastic containers should be used for freezing.

Storing green onions in the fridge

The ideal, simple and convenient storage place for onions is an ordinary refrigerator. How long do green onions keep in the fridge? If you keep the cut feathers in it at a temperature of 3–4 ° C, it will not lose its presentation for 2-3 weeks. If the temperature is lowered to 0 ° C, then the shelf life will increase to 1-2 months. There are several ways to keep a vegetable in the fridge.

In plastic bag

This method allows you to have on hand fresh greens for 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 fridge on the shelf for vegetables. There is a more complicated method, but it is suitable for feathers that are not separated from the bulbs. To use it, it is necessary to remove all the yellowed and damaged parts of the plant, and dip it into the water itself. Now the bulbs with the roots need to be wrapped in a damp rag, wrap the paper on top and tie a ribbon. Only then can the onions be folded in a bag in the fridge. This method allows you to keep it fresh for a month.

In glass containers

Put the washed and dried greens in glass jars, close the capron lids and refrigerate. As such, greens about a month will keep a fresh look, aroma and useful properties.

Store green onions in the refrigerator can and wrapped in paper. So it persists for two to three weeks. To do this, the vegetable is well washed and allowed to drain water. Then wrapped in clean paper. It should not be a newspaper, as typographical font is dangerous to health. You can take a paper napkin that does not spill from the water, or kraft paper. It is only important that she was not waxed. The bundle is sprayed on top of a spray bottle, hidden in a bag and left in the fridge.

Green Onion Frost

Most housewives prefer to use freezing greens for long-term storage. Make it simple enough. Fresh and sorted greens are washed under running water and dried. After that, use one of three methods of freezing:

  1. Feathers are cut and fried in a pan until they are cooked. Ostuzhenny onions put in containers and freeze. Roasting and subsequent freezing give the vegetable a special taste, which it then gives to all dishes in which it is used.
  2. For three minutes, feather onions are kept in boiling water, thrown back onto a colander and wait for the water to drain. Then cut into pieces of the desired size and tamped into plastic containers that are put on the freeze.
  3. Washed and dried feathers are cut into small pieces and blanched for about five minutes. After that, throw in a colander and wait until the onions cool. Then put in plastic containers and sent to the freezer.

Drying green onions

Drying greens is another way to preserve a healthy vegetable for a long time. Before harvesting it is well washed, cut and laid out on clean paper to dry in a warm room. Make sure that the direct rays of the sun do not fall on the workpieces, otherwise they will destroy all the useful substances. If there is no such place, you can cover the bow with another piece of paper.

Determine whether enough onion has dried, you can rub it between your fingers. When it crumbles easily, it reaches the desired state. Now it is poured into jars, covered with lids and stored at room temperature in a dry place. This method of preparation takes about a week.

Pickled greens

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

How to pickle green onions? We take a kilo of onions and wash well. When it is dry, shred and mix with 200 g of salt. The resulting mass ram in glass jars to highlight the juice. Banks tamper tightly, but so that there is little space for vegetable oil on top. The banks closed by plastic covers are stored in the cold place.

How to ferment green onions

Another interesting way of harvesting green onions for the winter - sourdough. To do this, the prepared feathers are crushed with scissors or a knife about two centimeters in length and poured into glass jars in layers. Each layer is sprinkled with salt.

When the bank is full, it is put under pressure. Two days later a brine should appear below it. If this does not happen, add a little boiled water or increase the pressure. In this state, the bow should remain about three weeks. After that, it can be used in food, adding to the sandwich mixes, salads, meat dishes.

Greens in oil

If you have enough space in the refrigerator to store the container with the workpiece, onions can be stored, placed in oil. To do this, prepared according to the methods described above, the greens are chopped in such a size that is necessary for further use.

The resulting mass is laid out on the banks so that about a fourth of the tank remains empty. It is added with vegetable oil, mixed well and closed with a capron lid. The only drawback of such storage is Buttered onion is not suitable for all dishes.. But so no less than six months all useful properties of greens are saved.

Green onions are not only a spicy additive to many dishes, but also a source of nutrients in the winter. There are many ways to save it for the winter. In most cases, it is stored in the refrigerator for an average of about six months.

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