Preserving green onions?

I weeded a bed so I could plant out my peppers.
I harvested the walking onions in part of that bed.
I cut off the bottom bulbs and replanted them spread out across the tomatoes and pepper beds
The bubils went into a dedicated album bed.

I was left with what was basically green onions.
I cut off the white parts for use like regular onions and was left with the greens.
So many greens, most very thick and juicy, some relatively dry and flat.

I'm planning on making an infused oil with the drier leaves.
I'm hoping to pickling the rest, but I'm afraid the color will be terrible.
Dehydrating is also possible.
But I'm looking for other ideas.

They look like leeks...

The tougher bits are great for stock, just toss them in a bag and freeze them for when you need them.

I use the softer, juicy stuff alongside regular onions in sauces and soups also, so never tend to have any left after that...

Interested to see if pickling works if you go through with it!  

I slice the green onion tops thinly and freeze then toss them through stir fried noodles or into soup noodles.

Dehydrated finely cut rings are good for adding into the soup of instant noodles, a good friend brings me packets of chili and lime purple Singaporean made noodles that are msg and artificial flavouring free noodles.

I keep a few packets in the office for when I run out of freezer food or just don’t know what to eat for lunch. I pretend that the added dried green onion tops make the noodles a healthier meal.

if you like kimchi, there is a great kimchi made with garlic chives, i don't see why you couldn't do it with green onion leaves.
https://www.maangchi.com/recipe/pa-kimchi

I don't know about pickling, in my experience they get slimy.

My mother-in-law does what Megan says, harvests all her onions at once and slices up the leaves into rings or maybe 1-cm segments and freezes them loosely (laid out flat and then put in a bag) so she can use them over time.  She usually has a quart sized container in the fridge with unfrozen ones too (they need to be absolutely dry or they will go bad, you can slice them and then lay them out in a tray for a little bit).

I fermented garlic stems last year;  one in a kimchi type brine and the other just a salt water brine.  Not the garlic scapes but the actual fibrous stems.  I haven't tried with onion tops but I would definitely be willing to, based on how tasty the garlic tops were.  I cut mine into long lengths but ended up needing to chop them up fine before adding to my dishes.  Really good in salads and on cooked vegetables.



Like others have suggested, I too find a bag of frozen chopped leek/onion tops to be a very handy thing.  I wash, chop and load into the freezer bag.  

I'm working nights right now, so it'll be a minute before I try them out, but thank you for these are fantastic ideas!

Make onion salt or onion powder.  

I chop walking onion greens, dehydrate and run the pieces through my food processor to make green onion powder. I use it anywhere I want some onion flavor-soups, meatloaf, steak, pork chops, chicken, casseroles and salads.  I fill a 16 oz peanut butter jar every year. I can use this powder liberally since the cost is mainly a little labor. .