All About Scallions
Your complete guide to scallions - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Scallions Last?
Storage times and freshness tips for scallions 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.
Raw in Fridge (Water Method)1-2 weeks (up to 3 weeks if water is changed regularly)
Signs of Spoilage
Excessive wilting, yellowing, sliminess, strong unpleasant odor, cloudy water, mold growth on stalks or in water.
How to Check
Visual: Green tops should remain vibrant. Check the water for cloudiness or mold. The white bases should remain firm. Touch: Stalks should be crisp; sliminess indicates spoilage. Smell: A fresh, mild oniony scent; any strong, sour, or off-smell means they are going bad.
Storage Tips
Trim a small amount off the root end. Place root-side down in a glass or jar with about an inch of water. Cover loosely with a plastic bag or use a lidded container to create a humid environment. Change the water every 1-2 days to prevent bacterial growth and maximize freshness. This method can also allow the scallions to regrow for future use.
Raw in Fridge (Dry Wrap)5-10 days
Signs of Spoilage
Wilting, yellowing or browning of the green tops, softening and sliminess of the white parts, strong pungent or sour odor, visible mold.
How to Check
Visual: Look for bright green tops and firm white bases. Yellow/brown tips or dullness indicate aging. Touch: Stalks should be crisp and firm; limp, soft, or slimy texture means spoilage. Smell: Fresh scallions have a mild, oniony scent; a strong, pungent, or sour smell is a sign of spoilage.
Storage Tips
Do not wash scallions before storing, as excess moisture accelerates spoilage. Trim any rubber bands or ties. Wrap them loosely in a slightly damp (not wet) paper towel, then place in an unsealed plastic bag or an airtight container to maintain humidity without trapping too much moisture. Store in the crisper drawer.
Frozen (Chopped)6-8 months (for best quality, safe indefinitely)
Signs of Spoilage
While safe indefinitely, quality deteriorates over time. Signs include significant freezer burn (discoloration, dry spots), dulling of the vibrant green color, and a less potent flavor. Extreme sliminess or a very strong, unpleasant odor upon thawing indicates poor quality.
How to Check
Visual: Look for a bright green color. If they are dull, discolored, or show significant ice crystals/freezer burn, quality is reduced. Smell: A faint, fresh oniony smell should still be present. An 'off' or stale freezer smell indicates quality degradation. Texture (after thawing): Thawed scallions will be much softer and limper than fresh; however, if they are excessively mushy or slimy, their quality is poor.
Storage Tips
Wash and thoroughly dry scallions before chopping (moisture causes ice crystals). Spread chopped scallions in a single layer on a baking sheet and freeze until solid. Transfer to an airtight freezer bag or container, removing as much air as possible. This prevents clumping and allows you to use only what you need. Best used directly from frozen into cooked dishes, as their texture will be soft upon thawing.