According to food experts, just changing a few small habits, housewives can extend the shelf life of scallions while still maintaining their green color and characteristic flavor.
According to Ms. Meredith Carothers, a food safety expert at the US Department of Agriculture (USDA), herbs and scallions should be stored in a moderately humid environment to limit water loss and slow down the damage process. Leaving scallions wet in a sealed bag will create conditions for bacteria and mold to grow, causing vegetables to rot faster.
Experts recommend removing the bruised leaves, gently drying them after washing, and then wrapping them around the base with paper towels to absorb excess moisture. Then, put the onions in a bag or container with a lid and place them in the refrigerator compartment. This method can help keep the onions fresh for one to two weeks.
For long-term use, scallions can be chopped, put in sealed containers or freezers and stored in the freezer. When processing, users only need to take just enough without completely thawing, helping to retain the aroma and save cooking time.
In addition, many chefs also recommend slicing onions right before adding them to dishes to limit the loss of flavoring essential oils. Proper storage not only helps extend the shelf life but also contributes to preserving the flavor, color and nutritional value, making each family meal more attractive and cost-effective.
