Green Onions and Green Garlic
Green onions and green garlic are immature onions that haven’t been allowed to ‘bulb’ or are from varieties that don’t create bulbs. One way to use up the season’s bounty is to make your own seasoning powder. You don’t even need a dehydrator; you could use the oven at a low temperature or even a solar oven. Store-bought seasonings usually contain preservatives, artificial flavours and many other questionable ingredients. These aromatic alliums are some of the first foods we see at the market. They are so versatile and are a staple flavour in most cooking. Try them in your eggs, pasta, on meats, potatoes, savory scones or simply as a garnish. With food waste at an all time high, this is great way to preserve and enjoy local food all year round.
Health Benefits of Onions and Garlic
The Allium family, which also includes leeks, shallots, and chives offer potentially powerful disease-fighting properties for everyone. Garlic has been used as a antioxidant and proven beneficial with managing cholesterol and blood pressure. It is also great for the immune system, with anti-bacterial and anti-fungal properties. Onions are high in B vitamins, and vitamin C. It’s been studied that onions help reduce oxidative stress, boost antioxidant levels and decrease bone loss. This may prevent osteoporosis and boost bone density.
Green Onions & Green Garlic Seasoning
· Cut off root ends.
· Wash and pick through to remove discolored or damaged pieces. Check with the lower stems for dirt.
· Chop into small, relatively uniform pieces.
· For dehydrator, I set to a medium temperature and let go until they are crispy (roughly 6-8 hours)
· For oven, set to lowest temp and let go for a couple of hours, keeping an eye and checking when they have released their moisture.
· For drying in the sun, place on a baking sheet, and place covered with glass. An example, I will use an old window on top of bricks positioned in a rectangular shape. You can also buy a solar oven, but this works in the meantime.
· Once dry, place in a food processor and blitz until it is in small flakes. There is an option to add salt at this step to bring out more flavour.
· When I made it I found I have to dehydrate for a short while after the previous step as more moisture had released from the whiter ends in the processing step.
· Store in a well sealed jar and store in a cool dry place.
Holly Morris is a registered holistic nutritionist and Reiki practitioner in Uxbridge, Ontario. Her mission is to facilitate her clients in finding and listening to their inner voice so their needs are met in all areas of life. Learn more about Holly at https://www.hmholisticwellness.com/