So, how do YOU store green onions?

Botch

This has been a constant frustration for me.  I like slicing up a green onion to sprinkle on my lunch at the end, sometimes add the white portions to the wok/pan while still cooking.  I always grab the freshest bunch I see at the market (long arms are helpful here, and I'll go for parsley if the onions look tired), but no matter how I try to store them, they look like ass the very next day.  
I've tried wrapping them in the frig, leaving them out in the open in the frig, setting the roots in a glass of water in the frig, in a glass of water on the counter, in a glass in the frig with a plastic bag over the tops, etc.  Nothing works.  And yet it seems like any time Kenji or Sam or Rick or Marion or, or, or, or... pull some green onions out of their frig, they look great.  I can usually keep the white parts looking okay for 2~3 days in water, but the tops just deteriorate immediately.
 
Any hints or ideas?  

nolaegghead

We chop them up and put them in an old seasoning bottle and into the freezer.  You can shake them out frozen, they thaw in a few nanoseconds and that’s what we call a life hack.

RRP

I’d like to know as well…but also what you mean “they look like ass the very next day”…plump, flat, saggy, but apparently not cute and perky…right? 

nolaegghead

He might mean something like “ass that got worked over in the alley behind the tattoo parlor….”

RRP

nolaegghead said:

He might mean something like “ass that got worked over in the alley behind the tattoo parlor….”

Now THAT reply raises even MORE questions needing answers! Geeeeeeez you young guys say things I don’t understand!
Where the hell is @JohnInCarolina to help me understand?

JohnInCarolina

RRP said:

nolaegghead said:

He might mean something like “ass that got worked over in the alley behind the tattoo parlor….”

Now THAT reply raises even MORE questions needing answers! Geeeeeeez you young guys say things I don’t understand!
Where the hell is @JohnInCarolina to help me understand?

Let me put it this way, Ron: we’re not talking about Victoria Secret ass here.   This is more like Tupperware Club ass.  

Botch

Well, I was gonna try Carey's suggestion but the rest of the posts have me thinking, parsley's not so bad.  
    

RRP

JohnInCarolina said:

RRP said:

nolaegghead said:

He might mean something like “ass that got worked over in the alley behind the tattoo parlor….”

Now THAT reply raises even MORE questions needing answers! Geeeeeeez you young guys say things I don’t understand!
Where the hell is @JohnInCarolina to help me understand?

Let me put it this way, Ron: we’re not talking about Victoria Secret ass here.   This is more like Tupperware Club ass.  

hmmm. so you mean that he meant "compressed on the sides, but "butt flat" due to the sealed lids against the cheeks"???

ah, nevermind...

I'm tired...goodnight, John, etal...

 

GrateEggspectations

nolaegghead said:

He might mean something like “ass that got worked over in the alley behind the tattoo parlor….”

Nice to see you back, and with your usual demure, no less. 

Gulfcoastguy

They grow year round here . So we just keep a short row of them in the garden. 

GrateEggspectations

I have never, ever had a problem with green onions. They last well and the green remains crisp. We keep them wrapped in the produce bag and store them in the produce drawer of the refrigerator. 

If I were you, I think I’d be tempted to look at my fridge temps. If they needed correction, I would then adjust and try again in the fridge as per my above method. 

Also, if you always buy from the same supplier, think about trying someone else’s produce. 

Botch

@GrateEggspectations , the temp thing might just be a cause.  My last bunch got hidden behind something else and was in there for a couple days longer, and there were ice crystals in the upper plastic bag.  
 

 

JohnInCarolina

Botch said:

@GrateEggspectations , the temp thing might just be a cause.  My last bunch got hidden behind something else and was in there for a couple days longer, and there were ice crystals in the upper plastic bag.  
 

 

Ozzie_Isaac

Botch said:

@GrateEggspectations , the temp thing might just be a cause.  My last bunch got hidden behind something else and was in there for a couple days longer, and there were ice crystals in the upper plastic bag.  
 

 

You might be surprised that most things that have a large percentage of water are damaged when those water molecules solidify.  Water is the only known non-metallic substance that expands when it solidifies.  This fact does amazing things for us, and if it didn't our natural world would be significantly different.

I digress, freezing is bad for leafy greens.  I roll them up in a paper towel and put them on the top shelf of my fridge.  They seem to keep for a few days.

Also,.they are $0.99 for two bunches, so I almost always grab at least one while at the store ($0.495).

fishlessman

just stick them in the dirt and water them, they grow fast

https://youtu.be/u5vyzhmjNvo

SonVolt

I get several weeks using a 1 quart mason jar with ~2" water covered loosely with plastic wrap. I do this for green onions, parsley and cilantro. 

buzd504

I just throw them in the produce drawer loose.  We go through a bunch every few days, so they stay fresh enough.

TEXASBGE2018

I do what fishless does and replant them in a planter box on the back porch. Only cut off what I need. They can be grown in a tiny area so you could have them along with many other fresh herbs in one box. Other than that Nola's idea sounds like a solid plan.

Thatgrimguy

I"m in the plant them and cut as I need camp. I even kept them in a pot inside for a while.

U_tarded

JohnInCarolina said:

Botch said:

@GrateEggspectations , the temp thing might just be a cause.  My last bunch got hidden behind something else and was in there for a couple days longer, and there were ice crystals in the upper plastic bag.  
 

 

This meme is so good I had to quote.  Well done 

BigGreenKev

Man this thread was going off topic and awesome! and then it came back on topic and was ok. Did NOT see that coming.