Every time I go to the store to get produce I will pick up two or so bunches of green onions to cook with. They are great in cooked dishes or to make creamed onions & tops to serve over toast, use them fresh in salads. There are so many uses for them.
However if you are in a hurry and get home and put them in the fridge while they are still in the plastic bag from the store, you will get a surprise, slimy green onions. Growing up when we had spring onions from the garden, mom always had the green onions in a jar of water in the refrigerator to use as needed, they do last a bit longer. We always used the tops just like you would chives in recipes.
Well before the dehydrator, we would chop the chives and onion tops up and place into ice cube trays, fill with water and freeze them, and then bag them up to later use as fresh in soups and stews.
Dehydrating the tops is quick and easy, 4-6 hours at 135 degrees.
Many vegetables can be dehydrated for use in soups, stews and casseroles, several years ago, when living in Bridgewater, I had dehydrated carrots, mushrooms, spinach, tomatoes, celery, onions and many other things. I also found that you can save a lot by shopping for produce sales and marked down vegetables that were still in good shape. You can enhance the flavors of what you are cooking by processing your dried vegetables into powder form and adding to soups and stews to add to the body of these dishes.
You will be very surprised what will fit into quart and pint canning jars once foods are dehydrated. Several examples would be and to my own surprise was sliced carrots. Would you believe that a quart canning jar will fit 25 pounds of dehydrated carrots? I won’t begin to tell you how many pounds of dried spinach fits into a pint jar. You can make very good cream of soups by adding powdered spinach, carrots, mushrooms etc. to your cream base.