Green onions are a great addition to salads, potato dishes and cold pastas. While they’re inexpensive, they don’t last as long as common cooking onions, so unless you go to the grocery store every three days or so (and who has time for that?), you can only enjoy them early in the week.
Regrowing your green onions (also called “scallions” or “spring onions“) is a handy way to get more life from this mild root vegetable. It’s simple and you can do it right in your kitchen!
Regrowing Green Onions in Your Kitchen
What you’ll need:
- Clean jar (i.e., Mason jar).
- Green onion roots.
- When you’re cutting your green onions, don’t cut all the way down to the white bulb. Instead, leave a couple of inches of the bottom intact.
- Fill your jar with an inch or two of water. Place the green onion leftovers root-side-down in the jar.
- Set the jar somewhere in a sunny window and change the water every four days or so.
- The green onions will begin to grow almost immediately and should be harvestable when they’re around 6 inches long.
- When you’re ready to use them, use kitchen sheers to cut off only what you need so they can keep growing.
- As you continue using green onions from the fridge, simply add them to your jar. That way, you’ll have green onions at different growing stages to last the whole week (or two!).
They have the ability to regrow because of the extra food still stored in the bulb from before they were harvested. But they won’t last forever. Each green onion should regrow one to three times. While this tip doesn’t mean the end of paying for green onions, it will help them last until your next shopping trip.