How to Store Green Onions (aka Scallions)—Plus Tips for Regrowing Them at Home

Inexpensive and easy to find, scallions are high on the list of underrated vegetables in the produce aisle. Not only does their fresh, lively flavor work well with myriad dishes, but scallions (also known as green onions) can be easily regrown at home. In fact, with the right technique, it's possible to grow a consistent supply of the allium, allowing you to save some money on groceries. Learn how to store green onions, whether or not you can freeze them, and how to regrow scallions using basic supplies.

How to Buy Green Onions

When choosing fresh scallions at the supermarket, focus on two parts of the scallion: the bulb and the middle of the stalk, where the bulb branches off into green stems. The bulb should be clean and white with the root system still attached, says NaDean Johnson, chef instructor at Auguste Escoffier School of Culinary Arts. Not only will a rootless green onion deteriorate quicker, but it also won’t be able to be replanted. "You also want to feel the bulb just above the roots; it should be nice and firm," says Johnson.

As for the middle of the stalk? It should be clean, dry, and free from wilt, says Johnson. You can also give it a little squeeze; it should feel similar to plastic straw, she notes. Meanwhile, if the dark green tips or outer stems are wilted, simply remove them.

How to Store Green Onions

Refrigerating

At home, scallions can be stored in the refrigerator or on the countertop. Here’s how to store green onions:

1. Fill a bottom-heavy drinking glass with enough water to cover the roots. It should be tall enough to support the stalks. Place the scallions in the glass.
2. Store in the refrigerator or on the countertop. If storing the scallions in the refrigerator, cover loosely with a bag and secure the bag in place with a rubber band.
3. Change the water every two or three days.
   

Stored this way, scallions can last two to three weeks.

Freezing

Although it’s possible to freeze scallions, they’ll become soggy and lose integrity after thawing, says Johnson. With that in mind, frozen scallions are best used in soups and sauces, rather than in a salad or as a garnish where their crisp texture and bright color is desired.

To freeze scallions, follow these steps:

1. Wash and dry scallions with paper towels or a cloth tea towel. Any leftover moisture will increase sogginess after thawing, so be sure to dry them thoroughly.
2. Cut the stalks into thirds, but don't cut off the root. This will help preserve its freshness, says Johnson.
3. Place the cut scallions on a sheet pan in a single layer. Transfer to the freezer.
4. Once the scallions are frozen firm, transfer them to a freezer-safe bag. Remove all of the air, seal tightly, then label and date the bag.

In the freezer, scallions will last for about six months, says Johnson.

How to Regrow Green Onions

Regrowing scallions is an excellent way to save money and make the most of your produce. The process is also delightfully simple, meaning you don’t need a green thumb to regrow green onions in your kitchen. When cutting the original scallions for recipes, "reserve at least one inch of the white ends with the hair roots still attached," says Anne-Marie Bonneau, author of The Zero-Waste Chef: Plant-Forward Recipes and Tips for a Sustainable Kitchen and Planet.

In Water

Bonneau shared this technique for regrowing scallions with their root ends in water:

1. Place the scallion root ends in a narrow jar or glass and add water, leaving the cut tops exposed.
2. Set the jar in a sunny spot, such as your countertop. Within a few days, new green shoots should start to regrow.
3. Change the water every week as the green stalks continue to grow.
4. Once the green stalks have grown a few inches, you can remove the scallions from the jar and use them in cooking as usual.
5. If you want to regrow the scallions a second time, snip the greens off with kitchen scissors and leave the white ends intact. Continue replacing the water every few days.
   

According to Bonneau, it’s best to regrow scallions in water only once or twice. "Because the water doesn’t provide the scallions with nutrients, the new growth loses its flavor and vigor by about the third regrowth," she says. Additionally, regrown scallions aren’t as tender and mild as those purchased fresh according to Johnson. Scallions that are repeatedly regrown can also develop a slimy liquid at the base; this is normal, but it may indicate that it’s time to plant a fresh set of scrap bulbs, says Johnson.

In Soil

To stretch your scallions even further, try planting them in soil, where they’ll regrow many times. This can be done in a pot (in a sunny window or outdoors) or in a garden bed. As they continue to grow, you can repeatedly snip off the tops whenever you need green onions.

If you're an avid gardener, let the scallions flower and go to seed, allowing you to grow fresh new onions in the future. To do this, "let the flowers dry on the plant, cut those flowers off, [remove] the black seeds, and store them in a paper envelope," says Bonneau.

Note: Scallions can take several months to flower, so patience is key. The flavor of scallions also changes when they flower, so if you don’t want or need seeds, avoid letting them reach this stage and keep cutting scallions at or near the base, Bonneau says.

How to Use Scallions

Whether purchased from the store, a farmers' market, or regrown in your kitchen, green onions are a versatile ingredient that can be used in many recipes. They have a milder flavor than onions (the common yellow, white, and red varieties) and can be used raw or cooked.

When left raw, green onions have a sharp and peppery flavor that works well as a garnish for dips, soups, stews, pasta salads, mashed potatoes, and meat dishes.

Cooking tones down the spicy flavor of scallions, just like it does other types of onions. They can be added to stir-fries, baked in quick breads, or tucked into meats as part of a stuffing. You can also add the bulbs to mirepoix (the base of onion, celery, and carrots often used in cooking) for soups and sauces, says Johnson.