How to Dehydrate Green Onions or Scallions and Turn them into Powder

Green onions (or scallions) may seem like one of those foods that do not seem worth dehydrating….but think again! You can do something amazing with them to make them more versatile in your PREPared kitchen!

how to dehydrate green onions

What are Green Onions and Scallions?

I grew up always thinking that green onions and scallions were different things. I actually mistook scallions for being similar to chives and green onions just being baby onions. Turns out, they’re actually the same thing. They are immature onions that haven’t been allowed to ‘bulb’ or are from varieties that don’t create bulbs.

Many of you might be saying….why bother? Dehydrating seems like a huge, labor-intensive process for something so small and simple. They are easy to

  1. Wash and pick through to remove discolored or damaged pieces. Be sure to check with the lower stems for debris. If you’re getting these from the grocery store, it’s not likely to have much, but if you’ve grown them yourself or getting them from a local source, you might have some visitors!
  1. Chop into small, relatively uniform pieces. I keep the whites and greens separated. Here’s why: keeping them separated in the dehydrating process allows me to use them differently after they’ve been dried. The white root ends take on a sweet flavor, but still have a strong oniony taste, though milder than a regular onion by far. The green stem ends are much milder in flavor and serve me better for bringing brightness to things and tossing into a salad, etc.
  1. Separate white rings. This is a step I failed to photograph. Those white root ends are like regular onions in that they are layers and layers of material. It helps to separate them out a bit to help the drying process go by a little faster. However, they will dry even if you don’t do this step.

Note: Place on dehydrator trays and dry for 4-5 hrs at 95F (here is the dehydrator I use). Now, charts and books will tell you between 125-135F for drying. I tend to dry a little lower for things to help maintain their nutritional value. It might take just a few minutes longer to dry, but I feel like I’m doing better to keep the nutrition to take that extra bit of time.

Dehydrated green onions (or scallions)

Turn Dehydrated Green Onions into Scallions Powder

You all know how I love making dehydrated

  • I took the white dehydrated pieces and grind them in my blender (and yes, you can add both, but I save the green stemmed pieces for use in regular cooking).
  • I can add them to my vegetable powder or my green leaf powder and add a whole new flavor profile! It’s amazing stuff.
  • I don’t have a ratio because it depends on how much I’ve dehydrated and how much vegetable powder I have, but you can play around with ratios that work for your family.

Final Thoughts

I absolutely love playing with different ways to use the dehydrated products that aren’t the typical toss in a stew/soup and allow me to rehydrate. This extends the use of your green onions even further without just using them as chunks of dried vegetation. Just add them to your powders and shake to mix.

My favorite way is to use a green leaf powder with 30% green onion in my scrambled eggs. I love the flavor of eggs and onion, and this adds nutrition plus an added punch of flavor!

For even “>more dehydrating recipes, click below!

Also, if you love recipe books as I do, The Ultimate Dehydrator Cookbook is the best resource for dehydrating on the market!

How to dehydrate green onions (or scallions)
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Katy Willis is a writer, lifelong homesteader, and master herbalist, master gardener, and canine nutritionist. Katy is a preparedness expert and modern homesteader practicing everyday preparedness, sustainability, and a holistic lifestyle.

She knows how important it is to be prepared for whatever life throws at you, because you just never know what's coming. And preparedness helps you give your family the best chance to thrive in any situation.

Katy is passionate about living naturally, growing food, keeping livestock, foraging, and making and using herbal remedies. Katy is an experienced herbalist and a member of the CMA (Complementary Medical Association).

Her preparedness skills go beyond just being "ready", she's ready to survive the initial disaster, and thrive afterward, too. She grows 100% organic food on roughly 15 acres and raises goats, chickens, and ducks. She also lovingly tends her orchard, where she grows many different fruit trees. And, because she likes to know exactly what she's feeding her family, she's a seasoned from-scratch cook and gluten-free baker.

Katy teaches foraging and environmental education classes, too, including self-sufficient living, modern homesteading, seed saving, and organic vegetable gardening.

Katy helps others learn forgotten skills, including basic survival skills and self-reliance.

She's been published on sites such as MSN, Angi, Home Advisor, Family Handyman, Wealth of Geeks, Readers Digest, and more.

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