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Turn your bounty of green onions, spring onions, or scallions into a simple seasoning salt! This easy recipe takes minimal effort and will make ordinary dishes taste gourmet. Learn how to make green onion salt following the steps below.
We typically grow at least 100 green onions a year (they’re one of the best plants for beginner gardeners!), and we absolutely love their light, aromatic flavor. They’re delicious fresh, dried, or preserved in this spring onion salt.
We like to use this salt to season our scrambled eggs as it gives the eggs a really nice flavor.
If you enjoy seasoning salts like this, give our Dill Salt and Jalapeno Salt a try!
What is Green Onion Salt?
Basically, green onion salt is an herb salt. You crush sea salt into raw green onions, then dry them out to preserve that bit of fresh, green onion flavor.
While we use scallions, green onions, and spring onions interchangeably throughout this recipe, there are subtle differences between these, and they typically refer to the age of the plant. For example, scallions have the thinnest whites, green onions are slightly thicker, and spring onions have a small bulb.
For this recipe, feel free to use any of these plants! We typically use our onions at the spring onion state for this recipe.
Why you’ll love this Green Onion Salt Recipe
- SO EASY – With just two ingredients, this green onion salt is incredibly simple to make. You just dry out the onions in the oven, blend them with salt in the food processor, then dehydrate the mix in the oven again. That’s it!
- MAKE A GREAT GIFT – Although we love this light herby salt, it takes time to use it all up. I recommend storing in 1/4 pint jars and giving it away! It’d make the perfect addition to a housewarming basket.
- PRESERVE THE HARVEST – Whether you grow your own onions or buy a bunch from the farmer’s market, turning your green onions into salt is the perfect way to preserve that fresh, herby flavor for later, so nothing goes to waste!
Equipment
To make this scallion salt, you’ll need:
- Knife or scissors
- Food processor
- Baking sheet or baking dish
- Parchment paper (recommended) or silicone liner
Ingredients
- Fresh green onions – You can also use scallions or spring onions. Just make sure your greens are firm and healthy.
- Salt – I use a pound of coarse Celtic sea salt. Any coarse, natural sea salt or kosher salt will work.
Scallions vs Green Onions vs Spring Onions
There are subtle differences between the three different plants and they typically refer to the age of the plant. For example, scallions have the thinnest whites, green onions are slightly thicker, and spring onions have a small bulb. (Source).
For this recipe, feel free to use any of these plants! The most important thing is to make sure your greens are still firm and healthy. We typically use our onions at the spring onion state for this recipe.
How to Make Green Onion Salt
- If using the oven, preheat your oven to its lowest temperature. This is typically 170 degrees Fahrenheit. Place your parchment paper or silicone liner on your baking tray. For the dehydrator method, add a piece of parchment on top of your silicone liner. Set the dehydrator to 135 degrees F.
- Rinse and dry the greens of 3-5 green onions. Remove any decaying or wilting sections.
- Remove the greens from the whites of the onions. Roughly cut your greens into 3 or 4 parts to fit into the food processor bowl.
- Pulse your green onions in your food processor until they turn into a paste. You may need to stop and stir occasionally.
- Add sea salt to the bowl. Pulse until completely distributed.
- Pour the green onion salt onto the tray and spread evenly. If using a baking dish, press it into the thinnest layer you can make.
- Place in the oven or dehydrator and allow to dehydrate until completely dry. Stir around every 30 minutes to an hour. It will take approximately 1-2 hours in the oven or up to 5 hours in the dehydrator.
- Allow to cool and store in airtight jars.
Storing
Since this spring onion salt is baked to dry, it should last about a year (if not longer)! How convenient is that? You can make one batch and come back to it again and again.
Store in a glass jar or airtight container in a cool, dry place.
Tips & Variations
- Grind your salt for a finer version. If you prefer a fine salt for your recipes, you can grind the salt with a mortar and pestle or in a spice grinder.
- Gift your extra green onion salt! Save some for zucchini season and sneak a jar onto your neighbor’s porch with a heap of squash. It’s a simple way to share some love with the people around you.
- Try scallions or spring onions. While similar to green onions, scallions have thinner whites and spring onions have a bulb. Experiment with your onions in these different stages to see what you like best!
- Add this green onion salt to other homemade seasoning mixes. From steak to taco seasoning, use this crisp, zesty flavor to customize your favorite spice mixes.
How to Use Green Onion Salt
- Incorporate into dips, sauces, or dressings, like this Homemade Ranch Dressing
- Use as a garnish on soups just before serving, like this Roasted Cherry Tomato Soup
- Add to your favorite casseroles, like this Spaghetti Squash Casserole
- Sprinkle on scrambled eggs, omelets, or frittatas for a savory twist
- Enhance the flavor of mashed potatoes, baked potatoes, or potato wedges
- Use it to season your grilled chicken or beef
- Add to stir-fried vegetables or noodles for an extra kick
- Sprinkle on your avocado toast
- Elevate your popcorn with this oniony flavor
FAQs
It’s important to make sure the salt is completely dry so that you avoid any bacteria growth (although salt is naturally anti-bacterial) and to minimize clumping. There are several things to look for to tell when the salt is fully dry.
The color will turn to a lighter shade of green. You shouldn’t feel any moisture when you rub the salt between your fingers, and you might notice sections of the salt starting to clump together.
There are several wonderful ways to preserve green onions! We like to dehydrate green onions to season soups and other recipes. Spring onion salt is such an easy way to use up too many green onions, too. You can also make and freeze a spring onion pesto. We even like to slice up green onions and freeze them to use later!
Green onion salt can add a fresh, herby flavor to any dish. Try it on scrambled eggs or omelets, baked or mashed potatoes, and grilled vegetables or meats. You can also incorporate it into dips or dressings, like this Sour Cream and Chive Dip, or use it to enhance the flavor profile of your casseroles or soups.
Related Recipes
If you loved making this green onion salt, don’t miss these other fun food preservation projects!
- Drying Green Onions in the Oven
- Dill Salt
- Jalapeno Salt
- Sour Cream and Chive Dip
- Chive Blossom Butter
- Garlic Scape Butter
- Spicy Garlic Sauerkraut
Green Onion Salt
Equipment
- 1 Sheet of parchment paper
- 1 Kitchen scissors or knife
- 1 dehydrator optional
Ingredients
- 1 1/2 cup Sea salt, Kosher size
- 3-5 Green onions, Greens only (approximately 1 cup of gently compressed greens)
Instructions
Preheat the Oven or Dehydrator
- OVEN METHOD: Preheat oven to the lowest setting. Line a baking sheet with parchment paper.
- DEHYDRATOR METHOD: Set the dehydrator to 135 degrees F. Place a silicone liner or a piece of parchment on your dehydrator tray.
Prepare the Green Onions
- Wash and dry green onion greens. Remove greens from whites.
- Roughly cut greens into 3 or 4 pieces to fit into food processor. Pulse a few seconds, stop and stir, and pulse again and the onions are finely chopped.
- Add in sea salt. Blend until fully combined.
- Pour onto sheet tray or baking dish. If using the dehydrator, spread the salt onto a silicone liner or a piece of parhment cut down to size. Spread thin. Place in oven.
- Allow to dry in oven for 2-3 hours or up to 4-5 hours in the dehydrator. Stir every hour or so.
Store for Later
- Remove when the salt is fully dry and allow to cool completely before storing. Store in an airtight jar for about a year.
