How to Dry Green Onions

Dehydrating green onions is an easy way to stock your spice cabinet with a favorite flavor for adding to a variety of recipes.

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Prep Time: 30

Cook Time: 4

Total Time: 4 30

Yield: cups

Author: Kris Bordessa, National Geographic author

Prepare the green onions by washing and thoroughly drying. Remove any parts that don't look fresh.
Fresh green onions
Cut the onions into 1/4"-1/2" pieces, including the green leaves and some of the white bulb.
Place green onion in a single layer on dehydrator trays or a baking sheet lined with a towel or parchment paper. Pack as many as you can onto the trays without overlapping a lot.

Set dehydrator to 95 degrees Fahrenheit or the lowest heat setting - some dehydrators have an “herb” setting. Begin checking green onions after about four hours, though depending on your climate, this can take as much as 8-10 hours.

Turn the oven onto its lowest setting. If yours is a newer oven with a bread proofing setting, use that, otherwise aim for a temperature no higher than 180 degrees Fahrenheit and prop the door open to let some of the heat escape. (Place a wooden spoon between the oven and the door to hold in slightly ajar.) It will take 4-5r hours or longer for the onions to completely dry, again, depending on the temperature you use and the humidity. Check it frequently.

How long it takes to achieve fully dried green onions will vary greatly based on the humidity of your region. The pieces are done when they are crunchy and crumble when you pinch them.
You'll need about 8-10 scallions for each dehydrator tray. I say about because this depends a lot on how full you pack the leaves in the bowl and how much you are able to fit on the trays. A 9-tray Excalibur dehydrator with all trays filled will net 2-3 cups of dried scallions.
Store in an airtight container.