How to Keep Scallions Fresh for a Month in the Fridge

I bet you have scallions in your fridge right now. It feels like we just bought them a few days ago, but every time you want to use them, you probably find them wilted or even rotted. Today, I want to show you a simple method for keeping scallions green and fresh in the fridge for a month.

[SoupedUpRecipes]

To answer the question: do you need to change the water?
You can anticipate how long you will use your herbs. If you plan to use them within 2-3 weeks, it is not necessary to change the water. If you plan to keep them for longer, you can change the water every few days, and they will last longer.

[qinaideluren]

I live alone and usually make just one meal per day, so the scallions I bought often wasted before I can use all of them. You're a life saver, thank you!

[unknownorigin]

Thanks! I’ve had to throw away so many herbs because they went bad in the fridge. I’m definitely going to try this. 😊

[gizmo]

Thanks for the tip. I buy two bunches, cut off all but 3 inches from the bottom, put them in water and watch them grow. Then I put them in soil and have scallions all summer long, only cutting the green part. They’ll grow back again and again. Come the fall or cold weather, then I pull out the whole onion. I save a lot of money and don’t have to run to the store when I want them.

[SkylerDK]

How did you know that I needed to learn this?! Are you a mind reader???

[privilegiada]

My scallions have been in the fridge with this method and they are still good, and the roots has not turn soft, this is the first time i have been able to preserve them for longer time, thanks for the video.

[WastrelWay]

This is a good method. Where I live, we have scallions and chives in the garden all year around. I planted the scallions by sticking some from the supermarket in the ground. The green parts get two or three feet tall. I bough a gadget "herb-storer" that does the same thing, and I regret it. It's not tall enough for larger herbs.

[MrDon]

I always buy a few bunches, clean them, cut them up and freeze them. Been doing this for years, works like a charm when I need a few or a lot!

[tumblebugspace]

So many helpful tips you bring your viewers, not just tasty recipes with beautiful presentations. Thank you, Mandy!

[lemarajeske]

I’ve used the plastic bottle for romaine lettuce and works extremely well for increasing the freshness of this lettuce. Thank you for these excellent ideas!

[RainWoman-xteq]

W🤯W! I've avoided buying the green onions for not using them fast enough and now I feel so much better to know I can do this and not waste the fresh food! Dancing in my kitchen, thank you!

[marilynjohnson]

I learned another trick to make romaine lettuce last longer that really works: wrap it in foil! It lasts for 5 to 6 weeks long. Try it!
Thx for your tips!

[bobdinitto]

I've used this technique for storing asparagus and parsley but I never even thought of using it for scallions! Thanks for the tip.

[carolh-rosario]

this is so true - I use scallions for many dishes and this keeps the veg fresh for weeks - and yes, I did change the water to keep them fresh.

[mytwocents]

Great idea! I've done this with Cilantro and it lasts at least a month. I cover the top with a Stay Fresh bag. Thanks so much for this tip.😊

[janmariolle]

Mandy, you are an amazing resource! I learn new things from each video. BTW, your kitchen products are top notch. I have my eye on the knives for my next purchase.

[odietamo]

My goodness, what a helpful video! For years I have often bought three bunches of green onions at a time because they are sold at a much lower price that way. I can’t pass up the bargain. However, I often can’t use them all before they start to go bad. Your technique will solve that problem, so thank you. I also like the straightforward, friendly way you explain everything.

[shadodragonette]

I knew to put them in water, I didn't know to cover them. Thank you! I have some green onions that are almost a month old, and the bottom half is great, but the tops have wilted, probably because they weren't covered. I like them as a snack with something else, but I rarely can get through half a bunch from the store without the tops wilting. Cottage cheese, cheese, left overs... I also will cut up the wilted bits and chop an apple and cook them in butter to go with pork chops. I have also cut up the wilted tops into a small amount of apple sauce and microwaved them until hot to serve as a sauce for poultry or pork.

I learned another recipe from a novel that I use to this day. Sliced onion, sliced apple (roughly equal amounts) browned in butter and served with pork, or maybe stuffed raw into pork when it is raw and then roasted. Great way to use up apples or onions that are questionable but not rotting. That is where I got the idea to do something similar with green onions. I haven't tried this with leeks or other onion-relatives, so experiment with what you have. Different fruits might also be interesting, like pears or whatever you want to use rather than waste.

I love that this channel does work hard to not waste food. I hope Mandy doesn't mind I shared a little about my ideas for using food that might otherwise go to waste. They aren't Asian, but they are common foods in American homes. (I bet she could take the same ingredients and whip up something with Asian flair and flavor, she's a great cook)

[susieangelo]

Much thanks, Mandy for being a Life Saver as you are and a Fabulous Cook with all the Math/Science Knowledge to share with your Subscribers/Viewers and Fans. 💜

[AnnSchuster-um]

I have a great method, too. I have a good set of dishrags that I keep especially for veggies and fruit. I clean the item I want to keep and I wrap the item in one of these clean dishrags and then store them in plastic and then in fridge. This method really helps to keep them fresh.