Step-by-step recommendations: how to dry green onions for the winter at home

Green onions are delicious fresh or dried. Drying in an oven, microwave, convection oven, electric dryer or outdoors is the best way to prepare greens for the winter and conservation useful substances.

Dried green onions are an excellent addition to dishes of vegetables, meat, fish, and cereals in the winter season. Spicy greens have a pleasant taste and have a beneficial effect on the body when consumed regularly. In this article we will tell you how to dry green onions at home, while maintaining maximum benefits, vitamin and mineral composition.

Benefits of dried green onions

Dried onions have a range of beneficial properties. Green feathers are rich in phytoncides, pectins and glycosides.

Reference. Essential oils are of particular value. To obtain them, the method of steam distillation is used. The product is used for flavoring semi-finished products, industrial sauces and seasonings.

Esters are valued for their effectiveness in the treatment of viral diseases, bronchitis, and pulmonary infections. They dilute and remove mucus, eliminate bile stagnation and normalize the condition of pathologies of the genitourinary system. Essential onion oils are used to prevent atherosclerosis and stimulate appetite.

Dried onions normalize digestive function by stimulating the secretion of gastric juice. Phytoncides destroy bacteria and have an anthelmintic effect. Potassium and sodium are responsible for the regulation of water-salt metabolism.

Vitamins A and E support visual acuity, beauty of skin and hair, stimulate the production of immune cells, protect healthy cells from the negative effects of free radicals, and reduce oxidative processes in the body.

100 g of green onions contain 166.9 mcg of vitamin K, while the norm for humans is 120 mcg. This substance is responsible for normal blood clotting, prevents the development of osteoporosis and calcification (accumulation of calcium around blood vessels), and reduces the likelihood of developing liver and breast cancer.

B vitamins normalize the transmission of nerve impulses, reduce stress, regulate protein synthesis and fat breakdown, accelerate metabolism, and improve the health of the central nervous system.

Sulfur is responsible for blood clotting and collagen production: with frequent consumption of green onions, skin, hair and nails look strong, healthy and shiny. The microelement inhibits the aging of the body and reduces allergic reactions.

Zinc helps absorb vitamins A and E, supports immunity, vision, reproductive system health, and the beauty of skin and hair.

Vitamin and mineral composition

The table shows the chemical composition of green onions (per 100 g).

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Nutritional value of the product (per 100 g):

• calorie content - 218.5 kcal;
• proteins - 8.4 g;
• carbohydrates - 42.6 g;
• fats - 2.8 g.

Methods for drying green feathers

Green feathers are dried in the same way as any other greens. The prepared raw materials are subjected to dehydration in an oven, microwave oven, electric dryer, convection oven. In the absence of such household appliances, the greens are dried in the open air.

Rules for the selection and preparation of raw materials:

1. For drying, use a green feather without the white part.
2. Rotten, dry, damaged areas cut off.
3. The feather is washed with running water and left in a colander to drain excess liquid, then dried on a waffle towel, otherwise the greens will begin to mold and rot during the drying process.
4. The prepared onion is cut into pieces no larger than 1 cm, spread in an even thin layer on parchment and dried using any of the methods.

In the oven

The oven is heated to a temperature of +30…+50°C. Place the chopped onion in an even layer on a baking sheet lined with baking paper and set aside dry. The door is kept slightly open to allow moisture to evaporate. To prevent it from closing, insert a matchbox into the gap.

Attention! At elevated temperatures, the raw materials will burn or dry out; at lower temperatures, they will retain moisture and deteriorate further. storage.

Drying time is 2-3 hours. Dry onions are left in the switched off oven until they cool completely and only then poured into a container.

In the microwave

A microwave oven is a versatile kitchen appliance. You can not only heat soup and boil eggs in it, but also dry herbs.

The prepared green feather is laid out in a thin layer between two paper napkins. Set the power to 800 W and dry for 3-4 minutes. It is advisable to check the raw materials every 30 seconds. Once the pieces become dry and brittle, you can complete the process.

Advice. Adjust the drying time depending on the power of the microwave - increase or decrease by 1-1.5 minutes.

In an electric dryer

An electric dryer is a useful home appliance. Any greens, vegetables, fruits and berries are dried in it. Depending on the configuration, the dryer has 5-7 round or square trays and several drying modes.

The dryer operates without the intervention of the owner; it is enough to spread the prepared raw materials in a thin layer on pallets and set the desired mode. Optimal temperature drying +55…+60°С. The time depends on the power of the unit. Often everything takes 2-2.5 hours.

In a convection oven

Not only baked goods, meat, fish and vegetable dishes are prepared in the air fryer, but also herbs are prepared for the winter. The algorithm of actions is the same as for an electric dryer. Place the chopped green feather on a baking sheet covered with parchment, place it on the highest wire rack, set the highest blowing speed, set the temperature to +70°C and dry the greens for 30 minutes.

Outdoors

This is one of the best ways to prepare green onions for the winter, although it takes more time. Drying in open air preserves vitamins, minerals and aroma of raw materials.

Cover a baking sheet or large wooden board with parchment paper, lay out a layer of greenery no more than 1 cm high on it and place it in a shaded place with good ventilation. The raw materials should not be exposed to direct sunlight, otherwise they will turn yellow and lose most of the beneficial substances.Stir the onion periodically with a wooden spatula, without crushing or compacting it.

Determining the readiness of raw materials and rules for their storage

Properly dried green onions are fragile to the touch, crumble easily, but do not crumble into dust.

Dried raw materials are stored in glass containers closed with a tight lid. The product is compacted tightly and lightly kneaded for a brighter aroma. From 3 kg of green feathers, 350 g of dried material is obtained.

The jars are placed in a dry and dark place. In such conditions, onions are stored for about a year.

Use in cooking

Fresh and dry green onions differ in their culinary properties: fresh greens have a sharper and tart taste, while dried greens are aromatic and add delicate flavor notes to the dish.

Dried green feathers are used in almost any savory dish. It is added to soups, meat sauces and vegetable stews 3-5 minutes before readiness, and placed in fillings for dumplings with potatoes, closed and open pies.

Dried herbs are used in two forms: dried feathers are placed or they are first crushed into powder.

A pinch of greens is added to fresh vegetable salads to add a pleasant aroma and a special zest during the cold season.

Adding a little dried onion to your bread dough will create a mind-blowing aroma in your kitchen while it bakes.

Conclusion

Drying green onions is one of the best ways to prepare this greenery for the winter. For this purpose, use an oven, microwave, convection oven, electric dryer, or dry in the open air. Either method retains up to 80% of the nutrients in onions.

This seasoning will be a fragrant addition to vegetable, meat, and fish dishes. With its help, they enhance the taste and aroma of soups, borscht and broths.When baked, the green dried feather opens up completely. Homemade yeast bread or sourdough bread is especially tasty with this seasoning. Ground dried herbs smell much more intense; just add a pinch to the dish.