But you need to pay attention to the correct way to save:

Peel the onion, clean the onion root, drain the water, otherwise it will become sticky after a long time, and then cut the onion into sections. Then put it in a clean plastic bag, tie the mouth tightly and put it directly into the freezer. The temperature should not be too low, usually 4-7 degrees, and it should be no problem to keep it for a week.

Preservation method of onion:

1. Storage at room temperature:

Shelf life: about 1 month, keep the soil adhesion state: onion still has soil adhesion after harvesting, wrap it in newspaper and store it upright in the shade. In addition, if the long onion lies in a corner of the field and is covered with soil, or the white part is buried in the soil, it can also be preserved for a long time.

2. Cold storage:

Shelf life: about 1 week, covered with plastic wrap: the harvested shallots are best covered with wet newspaper, put in plastic bags, and then stored in the vegetable room of the refrigerator. When you need to cut, separate the green and white parts, wrap them with plastic wrap, put them in storage bags and store them upright in the vegetable room of the refrigerator.

3. Frozen storage:

Shelf life: about 1 month.

Cut into pieces or chunks: when freezing, you may wish to use various cutting methods to cut it for later use. Cut into pieces, wrap them in plastic wrap and put them in plastic wrap bags. Directly used as seasoning and so on. Cut into large pieces and put them in storage bags. Once frozen, the fiber will be destroyed, making it easier to cook and make stew. The sticky taste is delicious.

4. Pit storage: put the bound aggregate upright in a dry, well-ventilated, sunny and rain-proof place on high ground to dry the tube leaves. Check every 15 days 1 time to prevent rot. When the temperature drops to o℃ in winter, onion bunches are moved into the cellar for storage. During storage, onion bunches should be opened regularly for inspection. If there are burnt onions, remove them in time. If there is moisture, it can be ventilated and adjusted in time, or the onion bundles can be moved to the sun to dry and then stored in the cellar.

5. Ditch storage: Bundle shallots in a well-ventilated place and pile them up for 5-7 days, so that the water on the surface of shallots is fully dried in the shade. Choose a cool and ventilated place, dig a ditch with a depth of 30-40 cm and a width of 50-70 cm, fill it with bottom water and plant onions in the storage ditch one by one. When the temperature drops, cover it with plastic film to prevent snow water from entering.

6. Shelf storage method: in the open air, in the shed or indoors, build a storage rack with wooden poles or steel. Bundle the collected and dried green onions into a bundle of 7 ~ 10 kg, and pile them on the shelf in turn, leaving a gap in the middle to facilitate ventilation and prevent rot. For outdoor storage, plastic film should be used to cover the rain clouds. During storage, the bales should be opened regularly for inspection, and the hot and deteriorated plants should be removed in time.

7. Ground storage method: spread sand with a thickness of 3-4 cm on the flat ground in the leeward, bind the dried and tied green onions with the width of1~1.5 m. After stacking, cultivate sand with a height of 15 cm around the green onions. Cover with straw curtain and plastic film for rain protection.

8. Slightly frozen storage method: shallow trench with depth of 10 ~ 20cm and width of 1 ~ 2m is dug in the north side of the east and west walls. Sun-dried green onions are tied into bundles of 7 ~ 10 kg and stored vertically in ditches. At the beginning of storage, the upper part of the green onion bundle is open, and it is turned 1 time every week to dry all the green onion leaves. When the weather is cold and the green onions are slightly frozen, soil the green onions and cover them with a straw curtain.