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Winter kitchens and spring onions have some connection: every sabzi, stir-fry, paratha stuffing or a bowl of noodles tastes a little brighter with a fresh crunch and gentle sharpness. But this happiness can be short-lived. One day, they are lively and vibrant, the next day, they collapse into a slimy bundle hiding in the corner of your fridge. It is frustrating how quickly these winter favourites can go from crisp to tacky, particularly when you bought that big bunch planning endless garnishes and flavour boosts.
But it does not have to end like this. With a few clever storage tips, you can keep the spring onions firm, juicy and aromatic for weeks, and not just days. It is like giving them a cosy winter place, one that keeps the whites snappy, the greens vibrant and the recipes tasting fresh whenever any craving hits.
Wrap In Paper Towels To Absorb Moisture
Spring onions do not spoil because it has been a while since you got them from the markets, but they get spoiled because they are stored wet. A tiny bit of moisture, which is trapped inside the leaf, turns into slime overnight. Wrapping them loosely in paper towels works like a wonder as it absorbs humidity, prevents the bulbs from turning dry and that dreaded mush. Place the wrapped bunch inside a breathable bag or container in the fridge. You will be surprised how crisp and green they stay, like freshly bought. This technique works wonders for people who end up forgetting that they have stored greens for days.
(Image credit: Freepik)
Store In An Airtight Box
If you always end up forgetting the spring onions always end up pushed in the vegetable drawer, then this trick is for you. Trim the roots, pat them dry thoroughly and place them in an airtight box layered with some dry tissues. The tissue captures condensation, while the closed box prevents the air inside the fridge from drying them out. It makes a balance of humidity- not too wet, not too dry. The spring onions stay fresh, green and crisp for weeks, ready to use whenever a sudden craving for fried rice hits.
Place The Bulbs In A Glass Of Water
When the spring onions start sinking after two days of buying them, they are not only spoiling, but they are also dehydrating. Keeping the bulbs in a glass of water imitates the way they grow. The roots consume only what they need, keeping the stems strong and upright. Change the water of the glass every 2–3 days and place it on the kitchen counter if it is cool, or in the fridge if your home is humid. The best part? The new shoots keep growing, so you get fresh greens every time without buying them again.
(Image credit: Freepik)
Chop And Freeze
If you buy spring onions but cook them twice a week, freezing is the best option. Wash, dry thoroughly and chop the greens and whites separately. Flash-freeze on a plate for about 30 minutes, then store in airtight bags. This will prevent it from clumping. Whenever you are making omelettes, soups or any stir-fries, just sprinkle the frozen one directly, no thawing required. They keep the flavour intact, and you will never toss slimy bunches in the dustbin again.
Store In A Perforated Mesh Bag
One of the very common mistakes is stuffing spring onions in packed polybags and storing them in the fridge, which traps moisture and suffocates the leaves. Rather, use a cotton or perforated bag that allows them to breathe. The air circulation stops the buildup of humidity, which is the real villain behind that sliminess. Keep the bag in the vegetable drawer, where humidity is naturally lower. This method works particularly well if you buy spring onions in large quantities and expect them to remain dry, crisp and naturally green.
(Image credit: Freepik)
