How to Dehydrate Green Onions – Using the Dehydrator

Let’s dehydrate green onions. Whether you grow them yourself or get a great deal at the store, dehydrating green onions, also known as scallions, is a great addition to your pantry, especially if you enjoy preparing dried food mixes.

bunches of green onions
Green onions or scallions dehydrate quickly and easily.

Also Read: Homemade Dry Scalloped Potato Mix, DIY Dry Soup Mixes, Top Tips for Dehydrating Food

I prefer using my dehydrator to dry green onions but you could air dry them (if you live in a warm, dry climate) or oven dry them on super low heat (no higher than 150°F). When using the dehydrator green onions dry in only 3 to 5 hours. But be aware, like any member of the onion or garlic family, green onions release a strong smell, especially within the first hour of drying. For that reason, I usually move my dehydrator to our detached garage whenever I dry green onions or any allium.

dried green onions in a jar
Three bunches of green onions fill a 1 cup jar.

How to Dehydrate Green Onions

1.Wash Green Onions

Remove the rubber band (if bought in bunches) and swish onions in a bowl of water. Strip off any bits and pieces that don’t look very appealing.

2.Cut off & Save Root Ends

Cut one to two inches above the roots so you can regrow your green onions. Out of all the kitchen scraps I regrow, regrowing green onions is definitely the easiest and most successful. Learn more in this post on How to Regrow Green Onions.

If you’re not interested in regrowing your onions chop off much closer to the root end.

green onions on cutting board saving roots in jar of water
Cut one to two inches from root end and place in a jar of water to regrow onions.

4. Chop Green Onions the Way YOU like them.

Because green onions are thin and dry so quickly, it doesn’t really matter how small you cut them, just chop them a consistent size. I recommend you cut them the same way you would if you were using them raw.  Personally, I prefer smaller pieces, so sometimes I even cut the bulb end or really wide green stems in half. But that’s me – you do you!
You may be wondering if you should keep the white and green bits separate. Maybe you’re even wondering if you should separate the little rings. Personally, I don’t bother doing either of those things. The green onions will dry perfectly well regardless.
If you’re really concerned about the rings, rather than fussing with pushing them apart, you can cut the green onions in half and the pieces will separate easily  just by rubbing them a little.
dried green onions on mesh tray
I dry the white parts and green parts together. I also do not remove the center rings. They dry very well as seen here.

5. Spread out on Mesh Tray

Spread chopped green onions on mesh tray. Small bits may fall through as they dry, if this is a concern place a liner underneath. I just gather up any fallen bits and add to the jar.
While I don’t add a liner underneath the green onions, I do cover the top of them with a mesh liner from another tray so they don’t blow during drying. I often do this with lightweight herbs to keep them in place.
mesh on the bottom and top of green onions
I use a mesh tray on top of the green onions to prevent them from blowing around as they dry and become lighter.

6. Set Dehydrator

Set the dehydrator to 125°F or 52°C . Depending on how humid it is where you live they will take about 3 to 5 hours.

7. Check for Dryness

Green onions are done and completely dehydrated when they crinkle, and easily break or crush. If they’re bendable but don’t break, give them a little more time.
dried green onions in a bowl
Dried green onions should be brittle and breakable.

8. Store Dried Green Onions

Let cool completely then place in an air tight container that is just large enough to hold all of your dried green onions. A container with a lot of empty space traps too much air which will reduce the flavour and colour of your dried green onions more quickly. Read more tips on How to Store Dehydrated Food.
Store the container in a cool, dry, dark place.

9. Enjoy Your Green Onions

While your green onions will be safe to eat for many years, you’ll get the best flavour and colour if you use them within 6 months.

How to Use Dehydrated Green Onions

Dried green onions are super easy to use. Because they re-hydrate so quickly, I rarely if ever soak them before using. In most cases I toss them directly into any dish that has a bit of moisture. As a general guideline 1 Tbsp dried green onions = 1/4 cup raw green onions.
Add to soups, casseroles, stews, curries, egg or potato dishes. Try 1/2 to 1 Tbsp to start.
Use as a garnish – crumble pieces and sprinkle little bits of green on top of drier foods like a bowl of pasta, rice or potatoes.
Use in place of chives, onion flakes or other herbs in savoury baking recipes like cheese scones, cottage cheese dill bread, cheddar chive rolls, chia crackers,etc.
Use in seasoning blends or even make a green onion finishing salt. Crumble them or turn them into a fine green onion powder by putting in a spice grinder.
Use in dried food mixes like Scalloped Potatoes, Homemade Onion Soup Mix, Soup Mixex in a Jar or in some of the backcountry meals found in my Dehydrating Trail Food Resource.
Can you think of other ways to use dried green onions? Let me know in the comments below or tag me on Instagram @getgettys and Facebook @GettyStewart.HomeEconomist.
Getty Stewart is a Professional Home Economist,  speaker, frequent media guest and writer dedicated to putting good food on tables and agendas.  She is the author of several recipe books on enjoying and preserving fruit, Founder of Fruit Share, a mom and veggie gardener. Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this.

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