Freeze Dried Scallions
Freeze Dried Scallions
Freeze Dried Scallions
Freeze Dried Scallions
Freeze Dried Scallions
Freeze Dried Scallions

Freeze Dried Scallions

$5.95

Mild and subtle oniony flavor to enhance quiches, frittatas, soups, stews, and vegetables without overpowering other flavors.
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Dietary Information

Freeze Dried Scallions are a mild & oniony addition most soup, salad & sauce recipes. Use these dried green onions in egg recipes like quiche & frittatas, or sprinkle onto vegetables before roasting or sautéing.

Net Weights: Jar 0.2oz, Refill Bag 0.2oz, Large Bag 0.4oz

Fresh Flavor, Small-Batch Quality
Fresh Flavor, Small-Batch Quality
Our blends are handcrafted in small batches in Denver, CO, for bold, vibrant flavor you can taste. Every jar is made with care and never mass-produced.
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Authentic Flavors from Around the Globe
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400+ Spices, Herbs & Blends
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PRODUCT DETAILS

How to Use

Use dry scallions in soup and stew recipes. Mix dried scallions into sauces. Add freeze dried green onions to vegetables, salads or eggs.

About this Spice

Scallions, or green onions, are a variety of immature onions. By freeze-drying scallions, almost no flavor is lost and the green onion color remains, making for a high-quality scallion. Go Behind the Seasoning to learn more.

These freeze dried scallions are similar in flavor to a young green onion producing a mild, delicate taste great for soups, salads, sauces, vegetable dishes and egg dishes such as quiche. Be careful when ordering these dried spring onions, as the product is very light and only takes about a 1/2 ounce to stuff a sandwich bag full.

Freeze Dried Scallions Q&A

How many dried scallions equal a green onion?

About 2 tablespoons of freeze dried scallions would equal around 4-5 tablespoons of fresh green onion.

How long can you keep dried scallions?

Freeze dried scallions have a long shelf life, but only maintain freshness around 6-12 months post-opening.

How much dried green onion to fresh?

Use 1 tablespoon of dried green onion to 4 tablespoons of fresh.

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