All About Green onions
Your complete guide to green onions - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Green onions Last?
Storage times and freshness tips for green onions in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Frozen (Chopped for Cooking)3-6 months
Signs of Spoilage
Significant freezer burn (dry, discolored spots), a dull or faded green color throughout, an off-odor (rare if properly stored), mushy texture after thawing without cooking.
How to Check
Visually inspect for excessive freezer burn. While some ice crystals are normal, large, dry patches indicate quality degradation. After thawing, the texture will be soft, but it shouldn't be slimy or have an unpleasant smell. They are best used directly from frozen into cooked dishes.
Storage Tips
Wash and thoroughly dry green onions before chopping. Spread the chopped pieces in a single layer on a baking sheet and freeze until solid (this prevents clumping). Transfer to an airtight freezer bag or container, removing as much air as possible. Label with the date. Use directly from frozen in soups, stir-fries, or other cooked preparations. They will lose their crispness once thawed, so they are not suitable for fresh garnishes.
Raw in Fridge (Rooted in Water for Regrowth)1-3 weeks (with proper care)
Signs of Spoilage
Cloudy or foul-smelling water, slimy or rotting roots, significant yellowing or browning of the tops despite water, strong off-odor.
How to Check
Check the water daily; it should be clear. If cloudy or smelly, change it immediately. Inspect the roots for sliminess or dark discoloration. The green tops should remain vibrant and firm. If they are very limp or discolored even after a water change, they are past their prime.
Storage Tips
Trim the roots slightly and place the white ends down in a small glass or jar with about an inch of water. Change the water every 1-2 days to prevent bacterial growth. Place in the refrigerator. You can even harvest the green tops multiple times as they regrow.
Raw in Fridge (Standard Method)1-2 weeks
Signs of Spoilage
Wilting, yellowing or browning of the green tops, slimy texture, mushy white ends, a stronger, more pungent sulfurous smell than fresh.
How to Check
Visually inspect for discoloration and wilting. Touch the stalks; if they feel soft, slimy, or mushy, they are likely spoiled. Smell for an off or overly strong odor. A slight wilt doesn't always mean spoilage, but a slimy texture does.
Storage Tips
To maximize freshness, wash and thoroughly dry green onions. Wrap them loosely in a damp paper towel and place them in a plastic bag or an airtight container in the crisper drawer. Avoid storing near ethylene-producing fruits (like apples or bananas) as this can accelerate wilting.