I buy green onions just about every time I go to the supermarket, and use them in my cooking at least once or twice a week. Last spring, I planted green onions in my herb garden, but they take a woefully long time to replenish themselves when I trim them, so I considered my homegrown green onion effort to be a failed one.
I read recently that I could put the leftover onion roots in a little water and they would grow again– although I was skeptical, I decided to try it.
Five days later, here are the results:
They’re fresh and ready to eat- and no pesticide residue to worry about! This experiment was such a success, I’m now going to look for a few vintage jars and grow a few bunches of green onions at a time. I’m assuming I’ll still have to replace the roots with new ones every so often, but still- I’m loving it.
And I just thought I’d share.