Scallion Powder From Scallion Greens Recipe

The scallion powder is sweet, grassy, and just a little peppery. I don't add salt or sugar like I do in the tomato powder, but either would complement the greens well, as would garlic powder or onion powder. Just mix in any additional seasonings in small increments to avoid overwhelming the scallions altogether. Slicing the scallion greens, and working with just a quarter batch at a time, reduces the microwave time and evenly dehydrates them.

And that's about all you need to know to start making your own vibrant vegetable powders, no dehydrator necessary. Just be sure to store them in airtight containers to preserve as much flavor as possible—they'll last around a month and don't need to be refrigerated. Vegetable powders have relatively delicate flavors, so I don’t recommend cooking with them. Instead, toss 'em on potato chips or popcorn, sprinkle some on your caprese salad, or use them to coat the rim of your next Bloody Mary—the world is your tomato and scallion-dusted oyster.