Many summer residents are thinking about how to use the excess green onions received during the season. So that the greens do not disappear in vain, it can be dried for the winter. How to do it - read below.

Did you know? During archaeological research on the tomb of the Egyptian pharaoh Tutankhamun, images of onions dating from 1352 BC were discovered. e.

Chemical composition and calorie content

For 100 g of dried feathers, green onions account for 218.5 kcal. When dried, onions retain their valuable properties and have a richer chemical composition than frozen ones. In addition, dried herbs include phytoncides, essential oils, a number of B vitamins, phylloquinone, biotin and retinol with ascorbic acid. The product is also rich in fiber and organic acids.

What is the use of dried onions

The use of dried onion feathers is determined by a rich vitamin and mineral complex. Due to volatile production, the product has a disinfecting effect. Organic acids and fiber stimulate the production of gastric juice, increase appetite and accelerate the elimination of toxins from the body.

Vitamins of group B are responsible for the construction of almost all systems and organs at the cellular level, contribute to improving memory. Retinol helps improve skin condition, and vitamin C increases the body's overall resistance to infections. A large number of vitamins and minerals helps to normalize the water-salt balance.

Important! When applying seasoning from onions, be sure to consider the features of your own body.

Dried feathers of the vegetable in question cannot be added to dishes with exacerbations of gastritis, kidney disease, pancreas and liver, as well as peptic ulcers. Seasoning is quite sharp and contains a large concentration of essential oils with acids and volatile, which can negatively affect the health of such people, causing severe spasms in the digestive tract.

You should be very careful about the use of seasoning for bronchospasm and completely exclude it from the diet for individual intolerance to onions. The rate of use of such seasoning per day is from 15 to 50 g. If the recommended doses are exceeded, indigestion, severe belching, heartburn can be observed.

How to dry green onions at home

There are several ways to dry onions. They involve the use of ovens and electric dryers or natural drying in the open air. The preparation of raw materials, regardless of the selected method, will be the same. First you need to select the healthiest and densest feathers, without flaws. Then the raw materials should be thoroughly cleaned of dirt and dried films. After that, the feathers are washed and dried on a paper towel. Once the greens dry well, they chop it with pieces of no more than 0.5 cm in length.

Did you know? Champions in the use of onions are Libyans. In the country, about 33 kg of this vegetable per capita per year.

In the oven

Procedure for drying spices in the oven:

1. Warm the oven to a temperature of +40 ... + 50 ° С.
2. Lay the raw materials on a baking sheet in one layer, it is advisable to lay parchment under it.
3. Place the pan in the oven and let it sit for 2-3 hours.
4. Every 30 minutes, lightly stir the raw materials with a wooden spoon so that it is evenly heated.
5. After 2-3 hours, turn off the oven, and when the raw materials have cooled down, pour them into a container for storage.

In the electric dryer

In electric dryers, chopped feathers are dried on the upper grate at a temperature of + 70 ° C. Under such conditions, it is enough to withstand the raw materials for 30 minutes. Then you should wait for it to cool completely and put it in a container for storage.

Video: drying greens in an electric dryer

In the open air

This method is the most common. The chopped greens are laid out in a thin layer in a sieve previously covered with gauze or on a sheet of paper. Dry in the shade in a well-ventilated place.

You can put spices on the balcony. Periodically, it must be shaken and mixed. With this method of harvesting the raw materials will be ready after 3-5 days, depending on the ambient temperature.

Important! You can’t dry onions in the sun. If you neglect this rule, the raw material will turn yellow and lose a lot of useful substances.

How to determine onion readiness

Readiness of spices is determined organoleptically. Raw materials should be dry, light, but not overdried into dust. When rubbing on the skin should remain a slight feeling of oily. When rubbing, the greens leaves a characteristic, barely perceptible onion aroma.

How to store dried onions at home

Such raw materials can be stored for 12 months. For storage it is laid in dry glass containers and sealed. Instead of glass containers, fabric bags can be used. Storage conditions:

• lack of light;
• humidity not higher than 65%;
• temperature not higher than + 10 ° С.

You will be interested to learn how to harvest and preserve green onions for the winter.

If you do not know how to apply excess green onions, it is worth considering the option of drying for the winter. In this state, the raw material does not lose its nutritional value and persists throughout the year.