How to Dehydrate Scallions:

Dehydrated scallions (aka. green onions, or shallots) are a staple for your pantry. They can be stored for years to have on hand and use whenever needed in quick meals, soups, and more. You can even grind them to powders for breads and seasonings! Never let your scallions go bad again; that is money down the drain!

If dehydrated completely, scallions can be stored for years if vacuum sealed, and up to a year or more in a mason jar. Store away from direct sunlight!


  • Wash and damp dry with a cloth.
  • Slice off the base of the root and any dark wilted leaves.
  • Slice lengthwise or cut horizontally to desired thickness; I like around 1/2 inch.
  • Dehydrate at 125 degrees Fahrenheit for 8-10 hours.
  • Store in a vacuum with Mylar bag for long-term, or a mason jar with oxygen pack for shorter term.

Dryness Check:

A fully dehydrated scallion will feel dry to the touch and “click” when dropped on the table. You should be able to crunch them in your hands, and cut them easily with scissors.


For the full A to Z food dehydrating guide, get our cookbook!