Do you buy scallions (green onions) at the store without a plan and then find them two weeks later all slimy and gross at the back of your crisper drawer having never found a use for them? That used to be me until I found this awesome little trick.
A while back I posted about keeping your fresh herbs fresh for longer by trimming the ends and setting them inside a jar with water like flowers. You can either keep them in the windowsill or in the fridge this way, but with scallions in the windowsill (no trimming required), they just keep on growing back! It’s fantastic. You can literally chop them down all the way to the white part, stick the dangling little white roots in water, and a week later, you’ll have nearly full-sized scallions again!
Now that I have green onions at my disposal (and in my line of sight!) at all times, I chop them up and throw them into every salad, every stir fry, every pot of broth, soup, or sauce I make, and I’m getting the awesome health benefits of this amazing super food. Green onions are among the more unassuming super foods, but they have far more phytonutrients than your regular bulb onion. Having them around will give any meal a tasty, nutritious boost. They’re also fantastic in scrambled eggs.
The first picture in the series below was taken on 5/26 and the last was taken on 6/4. In just 8 days, I had a whole new set of green onions, and since then I’ve cut them down at least 4 more times.
How to Grow Green Onions In Your Kitchen:
- Buy one bunch of organic green onions from your favorite grocer or farmers’ market
- Use them as you normally would, but leave a bit of the white part still attached to the roots
- Fill a jar halfway with water
- Stick the white ends into the water near a light source
- Wait for your new onions to grow like magic!
If these little puppies are on your counter front and center, you won’t forget to use them, and truthfully, they’re good in just about any dish you could come up with, fresh or sautéed.
After about 4 rounds of chopping back and re-growing — changing the water often (a very important detail!) — I noticed that the shoots growing out were starting to get a bit thin, so I stuck the roots right in the ground outside. No they’re happy as can be in my garden growing all over again drawing nutrients from the soil through those same dangling white roots that grew and tangled on my kitchen counter, ready for me to chop off the tops or pull up a whole one whenever I need more green onion.