Our friend David over at The Halau likes to say “if you have a garden, you have a future.” If that is true, I have a great many futures in green onions. Those who read my last Gardening in My Kitchen Post, recall that I like to reserve green onion roots for later propagation in the garden. This has paid off in aces!
These monster plants grow prolifically, and if you cut a piece off, it grows back. I’ve had such an abundance of green onion, in fact, that I haven’t paid for a green almost a year and have started dehydrating them for later use in things like dips and soups.
Dehydrated Green Onions
Cut, rinse and dry harvested onion tops. Place on food drying racks so that they don’t touch one another. Dry for around 6 hours, rotating rack positions once an hour. As onions become papery in texture, they can be removed. Chop onions into desired pieces and store in an airtight container.
Speaking of The Halau, you should check our their Daily Tarot. Ancient wisdom for all ages.