How to put green onions so as not to rot?

I hope it will help you pass on the method of hiding onions to my family.

First, the dry storage method: the green onions that will be harvested in time.

1. Dry ...

(1) Buy onions.

(2) Remove soil, diseased onions and chopped onions from the roots of onions.

(3) sun drying for 3-5 days. The leaves are yellow or soft.

(4) Bundle onions and five or six trees into a bundle. When tying, just tie a few leaves of green onions in a knot, without rope. This ventilation effect is good. Only in this way can it be ventilated, otherwise it will rot easily.

Shelf storage method: bind the dried and selected green onions into bundles of about 5 kg and put them on the storage rack in a single layer. If stacked, ventilation holes should be left to promote ventilation.

Third, a friendly reminder

In any case, it's best to put onions vertically, not horizontally.

How to put green onions without rotting, I collected some indigenous methods, which are summarized as follows:

First of all, there is a secret to choosing green onions, that is, "choose straight ones instead of curved ones, and choose tight ones instead of loose ones."

First, it looks straight, with more chopped green onion, which is more delicious.

Second, pinch. If it is tight and moist, it is a good onion. If it is squeezed loosely and the skin is wrinkled, it means that this onion has not been fresh for some time.

In short, choose onions with a long proportion of green onions and a short proportion of green onions. This kind of onion is easy to store and tastes good.

Buy back the green onions and bury them in the soil. You can dig a hole in the yard, bury the green part in the soil, and put the green one outside the soil, which can be preserved for a long time. If it snows in winter, use a bucket of soil and bury the onions in the house. If you store a lot of green onions, you can save them if you dig them into the cellar for storage.

Matters needing attention

First, green onions are particularly cold-resistant, so they need to be bundled regularly during storage to remove rotten ones in time. However, after the cold scallions are frozen, don't tamper with the bundled scallions, otherwise they will rot easily. Be sure to take it carefully when eating, and take it to the house to thaw slowly.

Second, the green leaves of green onions must be preserved when they are dried, so as to maintain their vitality. Otherwise, once the leaves are broken, the green onions will easily become soft and even rot, making it difficult to preserve.

Third, the onion leaves should be dried before preservation, usually for three or four days. When the leaves wither, they can be braided and placed in the shade of the balcony with their roots down. Be sure to remember, don't get wet, otherwise it will rot easily, but it will be bad if it is too dry. The easiest way to preserve green onions is to wrap them in paper and put them in a fresh-keeping bag, and then put them vertically in the refrigerator, which will last longer.

If the storage capacity is not large, you can use the following methods:

1. Soak in water:

Choose thick but not rotten onions, put them vertically in the pot with their roots down and continue to grow.

2. Recycling of frozen onions:

It is freezing in winter, and green onions are easily frozen. At this time, be careful not to move it, so as to avoid external force extrusion and cell fluid overflow and cause decay. When using frozen onions, take them indoors some time in advance, so that the unused onions can be kept in plastic bottles.

1. Cut off a part of the newly bought shallots and keep a part;

2. Remove the head of the plastic bottle and insert the onion into the water bottle;

3. add some water, not too much, just don't put onions. Slowly thaw and serve. Onions will dry up and become empty.

3. There is also family temporary storage to cut the unfinished chopped green onion into plastic bags or plastic bottles.

According to foreign reports, a farmer in Nigeria built a new system with large scale and long storage period on his farm. According to Madigawa, a farmer, the system uses a well-ventilated shed with several high shelves inside. The shelf also has several steps, made of strong wood and barbed wire, and the harvested green onions can be arranged inside. According to Madigawa, this simple storage system is not expensive, but it has helped him reduce the waste of green onions by as much as 80%, thus obtaining relatively high profits.

There are many reports about the methods of storing green onions, and one of them is very detailed. My screenshot is as follows:

I'll introduce you to an indigenous method, which is a common way to store green onions in winter in rural areas. Green onions are stored in this way:

Home storage, you can wrap onions around their necks with wet soil in sunny places, then pour the roots thoroughly, and then finish or store them. It is convenient to take whatever you eat. If it rains or snows, cover it to avoid water and rotten onions.

A lot of winter storage can be carried out in the field.

Arrange the onions neatly, leaving a little space, to avoid the heat generated by excessive extrusion leading to onion rot. The surrounding soil can be cultivated to about 3~5 cm above the onion neck. When arranging onion bunches, fill the gaps between bunches with soil to avoid root exposure. Then water the onion roots thoroughly. Pouring this water can not only reduce the loss, but also make the green onions grow at a higher temperature. By the time it is sold, all the onion roots are dead at the time of harvest, and replaced by new roots that grow again. In this way, as long as the roots absorb water, the whole bundle of green onions can grow. The ultimate goal is to control the loss caused by evaporation within 15%. (If the roots are covered with soil or mud by watering a few days before the sale, it may increase. )

Note: Cover tightly when it rains or snows, so as to avoid water rotten onions, and open them on sunny days to avoid hot rotten onions. It's too cold in winter, so we must cover the top with grass. The temperature is getting higher and higher, and the straw needs to be removed.

This method is simple and practical, with more or less reserves and low loss.

Suddenly turned to this question, sorry to come uninvited. Let's cut to the chase and talk about the two storage methods that I am most familiar with. In central Inner Mongolia, almost all rural cities like to freeze onions outside, no matter how bad the temperature outside is! Some people say that green onions are not afraid of freezing, and they are exposed all winter, regardless of the cold wind and heavy snow. Bring some back when you eat! Some people also like to plant onions in pots in winter, put them in a warm place and eat them while eating, and then plant them after eating! In our hometown of Ningxia, the onions to be stored are tied directly, dried and put into the cellar. I prefer this way. At least it doesn't sound so cruel!

In fact, the green onions in autumn and winter must be treated before they can be preserved. There are many different storage methods for storing green onions, and the drying time is not the same. The purpose of drying green onions is to make the water lose and the leaves wither. Then, put them in a cool and ventilated place. After drying for a while, I know that the leaves of green onions have completely withered and the elasticity has been greatly enhanced; Then manually knock down the soil at the root one by one to make small bundles suitable for hiding. But don't hurt the scallion, so as not to lose too much water. The green onions stored in this way are definitely not rotten!

After drying, selecting and binding, the green onions are clean and tidy, and this time they are lucky. Let's just tie them up and put them in the leeward corner, or find a cool place; Then spread 4 to 5 centimeters of sand. Wrap the tied dry scallion on the sand with the root facing down; Then cultivate 15 cm sand around the coded green onions. Then, according to the temperature, master things like beads or cotton curtains. If conditions permit, this storage method can find an empty house. Because rural families have livestock and poultry, putting green onions outdoors is easy to be trampled or torn and collided by them. I'm also afraid of frostbite when the temperature is too low.

If the city's large supermarkets or shopping malls, you can choose the cold storage to store green onions, and the cold storage method is also available, so as long as you have a good grasp of the temperature of the cold storage, you can always put the packaging code of green onions well, without pests and diseases. The temperature of the cold storage is kept at 0 to 65438 0 degrees, and the humidity is 80% to 85%. Always observe, check regularly, and eliminate rotten green onions in time.

Another method is before the soil freezes; Dig a pit of 10 ~ 10cm, and store the selected and dried perforated scallion bundles vertically in the ditch. Turn it once a week to make all the leaves of green onions shrink and dry. When the weather is cold and the temperature drops extremely in the later period, we will cover the green onions with cotton curtains and plastic films to keep warm.

Another method is the same as above, except that bundles of crop straws need to be placed horizontally in the middle interval, which is beneficial to the ventilation and drying of green onions and can also prevent the weather from warming and rotting. Like our rural families generally have potato pits, it is best to put vegetables such as cabbage and radish together in the pits for the winter. There are plenty of scallions in the cellar, enough to eat until March and April in spring. Picking up fresh onions is simple and practical.

Hello, I'm Quan Ming 50, and I'm glad to answer your question.

How to put green onions so that they won't rot?

I have a brilliant idea.

Use this coup every year, and it never works!

1, placed in a ventilated and cool place, out of direct sunlight.

2. Find a foam box, plastic bucket, paper box, and lay a thin layer of soil on the bottom. Put the bundled green onions into the box vertically, and then spread a layer of soil at the root, 2 cm long. Sprinkle a little water, and the soil will be a little wet. Untie the rope that binds the green onions.

Key points: the soil must be less, and the root cover 1.2 cm is enough. Don't bury it as deeply as planting flowers, because the green onions will grow quickly, and when the stems are pulled out, they will become unpalatable.

3, eat onion leaves first, then eat onions. Onion leaves are rich in water and easy to rot. Eat all the onion leaves first, which is economical and beneficial to preservation.

The green onions placed in this way, rooted in the soil, will not dry and rot if they maintain a certain activity, and it is absolutely no problem to keep them fresh for 2 3 months.

Shandong green onion is famous all over the country, and Zhangqiu green onion is one of the best. They are famous for their big heads, long white onions and sweet taste. Beijing roast duck and sea cucumber with onions are only used on Zhangqiu green onions.

50 kilometers east of Jinan is Zhangqiu District, the origin of Zhangqiu green onions. I buy several bundles of green onions every winter. If I store them in this way, they will not dry or rot all winter.

Because I am from the countryside, I dug onions and planted them in pots. As long as it doesn't freeze in winter, I can keep eating, and storing one by one is better than any other method.

Welsh onion is harvested carefully, too early and too late not only affects the quality and yield, but also is not easy to store and rots a lot. So how should I store it? Give you some advice!

Long, thick but not hollow green onions always fetch a good price and are easy to store. Green onions are different from other crops. Some crops can only be harvested after the leaves fall off, and it is also the best time to harvest when the growth of tubular leaves reaches its peak.

Shandong people and northeast people love to eat green onions. The difference is that Shandong's green onions are sold all over the country, while the northeast is basically consumed in this area. However, the northeast people like to eat onion leaves. In winter, "sprouted green onions" are more acceptable, but the price is not cheap. Like the green onions we planted in autumn, the harvest time is generally from September to 65438+ 10; However, spring onions and fresh onions are generally harvested in the first half of 10.

However, if you want to store green onions in winter, you can't harvest them at the peak of growth. Because, if we harvest at the peak of the growth of green onions, the leaves of green onions will gradually wither during storage. Moreover, nutrition will be transferred to the false stems, and finally all the leaves will dry up, leaving only the false stems, so that we can eat green onions ourselves. However, the goods have become very poor. If you are a vendor and see such green onions, it is estimated that you don't like them very much, and the weight of green onions is also obvious.

Through the experience in recent years, if you want to store green onions, farmers are advised to harvest them after late frost and before the land freezes, so that green onions are not easy to lose nutrition and weight when stored.

Because, at this time, the leaves of green onions have turned yellow and withered under the influence of mild frost. At this time, the water loss of the green onion leaves is almost the same, the green onion leaves become thin and drooping, and most nutrients are transported to the green onion body, which has a good appearance. However, it should be noted that the leaves should not be detached during storage, so that the water in the onion will lose too quickly and the weight will drop.

In addition, our green onions were harvested too early and are still growing vigorously. At this time, the scallion is not full and full, and there is a great chance of hollowing out. Such green onions can be eaten and sold directly, but they are not resistant to storage; If we harvest it too late, the false stems will lose water and become soft, which will affect the weight and quality of green onions. After frostbite, we will keep it well and rot easily in the later stage.

We farmers have planted this for so many years, and we all have our own methods. Say it briefly. It is no longer cost-effective for large-scale growers to use labor, but it is faster and cheaper to use machines. If our planting area is relatively small, when harvesting onions, we can dig one side of the onion ridge down to the root of the onion with a fork or shovel to expose the onion, gently pull out the onion by hand, then shake off the soil and lay it flat on the ground to dry properly. This method is labor-intensive, but the appearance is complete, the onion stems are not damaged, and it is easy to store.

Also, when we harvest with our hands, don't pull the onions when they are exposed. If the false stem is damaged, the stem disc is broken or the root is broken, it is not easy to store and rot.

There is an old saying in the countryside, "light snow collects onions, and if it doesn't, it will be empty." The solar term will be over when it comes to Xiaoxue. If the harvest is late, the green onions will be empty and lose their commerciality. The scallion is long and thick, and the porcelain scallion looks good and can be sold at a good price. If the temperature is too low, the scallion will swell and burst, and the spilled juice will appear hollow. Therefore, green onions must be harvested when it comes to light snow. If it is late, it will appear empty and cannot be stored.

Besides, when harvesting green onions, we should avoid harvesting them in the morning frost. At this time, the green onions are straight, brittle and hard, easy to break, with broken leaves, fast water loss during storage and easy to get sick and rot. So, we can raise the temperature a little before it's too late!

In recent years, there are always green onions that do not freeze or rot during storage, which has caused great losses to farmers and friends and caused headaches for many growers. In order to have this problem again this year, I want to share some methods with my family for reference only!

In fact, green onions are relatively storable vegetables, which can be stored for a long time after simple drying in the northeast and can be eaten for the New Year. Moreover, green onions are typical "afraid of moving and freezing", and can be stored for a long time without rotting as long as they are not turned over frequently. In addition, the green onions are dried in time after harvest, so that the water inside can't get out and the water outside can't get in, which is beneficial to storage.

At present, we use the most storage methods as follows:

We can dig a hole in the field where green onions are planted, no matter how long it is, but not too deep. The best depth is 3~6 cm, and it is not too wide, and the best is1.5 m. After we dig such a shallow pit, we will arrange the roots of the green onions downwards in it, and pay attention to ventilation to prevent the green onions from getting wet or rotting. This method is simple and effective. Families can try!

If you don't want to dig a hole in the ground, you can also find a flat land in the leeward, simply clean it up and spread 3-4 cm thick sand. When we are ready, we can put the roots of the dried green onions face down on the sand, and then cultivate the roots of the green onions with sand with a height of 15 cm, and cover them with a plastic film to prevent snow and frost. In fact, this method is not easy for people, but it is easy to take care of and reduce the phenomenon of freezing injury and decay.

Many families like to eat fresh green onions. We can find a bigger basin or other container at home and put a proper amount of wet sand in it, so that the roots of green onions can be buried in it and pulled out when eating. Only suitable for individuals and small families.

Green onions are needed every day, and are basically sold in bundles in the market. It's not too much to buy more, so you must learn to save.

Welsh onion likes to be dried at low temperature and has strong cold tolerance, but the preservation method can not be ignored:

The green onions bought home need to be dried in a dry and ventilated environment until the leaves are slightly cloudy. Then wrap it in newspapers or unwanted cartons, or put it in cartons and store it in a cool and dry place. Take it whenever you need it, which is very convenient. You don't have to buy green onions every day. Don't put it in a place with air conditioning or heating, it will accelerate the decay of green onions.

The best way to plant green onions in a large area after harvest in rural areas is to use this natural condition in winter and store it in ditches.

After drying the water in the sun, bind the scallion and put it in the trench. In order to be ventilated, rain-proof, snow-proof and waterproof, it is necessary to cover the surface of scallion with a layer of corn straw and a layer of rice straw.

Such storage is conducive to safe winter, and can keep a dry and non-rotting state. Meanwhile, the storage period is long and the administration is convenient.

It's better to enclose it with earth. Just water the soil every day to keep it moist.

Q: How to put green onions to dry them?

The storage of green onions is mainly in winter, and there is no need to store green onions in summer. If you plant them at home, you can pull them out and eat them now. If you don't plant it at home, you can buy one and put it in the kitchen. It's not too dry or rotten.

Green onions are afraid of getting wet. If they are too wet, they rot easily, but if they are too dry, they dry easily.

In the past, people in rural areas used to control the storage of cabbage in vegetable pits. All the green onions are a dozen or twenty, and the semi-dry green onion leaves are coiled into a handful. Green onions are placed directly in the corner of the vegetable pit, which is full of wet soil and stored with its roots down. The green onions didn't dry or rot all winter. If the dish is ready, put it in the room. It won't rot, but it will dry.

There are many vegetable pits dug in the countryside now. Without a vegetable pit, there is no place suitable for storing green onions. Only by storing them indoors will they not freeze. The solution to this problem is to roll up the green onions, spread them on the floor with wet soil, and put them on the wet soil with their roots down, so as not to freeze, rot and dry.

However, it should be noted that the soil on the ground should always be kept in a slightly wet state, neither dry nor wet, so that the green onions will not dry up all winter, let alone rot.