When I first saw this genius idea here, I had to try it to see if it was really true. I can’t tell you how many times I go to make a Mexican dish and, low and behold, forget the green onions at the store! They are also wonderful sprinkled on fried rice, or swirled around in a big bowl of soup. When I do buy them, I end up only using a small amount and then I usually have to toss the rest because they get all mushy. This is the answer to my green onion mental block and food waste dilemma! This, my friends, is a good find. (By the way, I have tried growing them in my Northeastern garden and they just came up like sad, little, withered stalks…)
Here’s all you need to do:
After you cut what you need from your stalks, save the white ends and place them in a small glass of water, leaving the tops exposed to air. Stick your glass in a sunny area, such as on a kitchen windowsill.
You won’t believe how quickly they start growing. In a day or two, you will start to see the green shoots. In less than 2 weeks, you will have usable green onions! Just take some kitchen shears and cut off what you need. They will continue to grow and grow and can be harvested indefinitely! Just make sure to change the water in the glass every so often, rinsing off the slimy ends as well. I do this every few days, or at least once a week. If you notice your new stalks keep coming up thinner and thinner, try to remember to cut them off whether you use them or not. This will keep them healthier. I alternate stalks so I always have some to use!
Green onions at your fingertips ~ whenever you need them! Thank you “Homemade Serenity” for this money saving idea!