Next time you cut the root ends off green onions, do not throw them away if the roots are healthy. The bulb ends you cut off can actually be re-used to grow more green onions. For best results, please make sure the roots are healthy. Healthy green onions (scallion) roots are whitish and succulent. If they are brown and crumbly, they are not alive and healthy.
When cutting the green onions, save the bottom one inch of the bulbs with roots intact. Plant the green onions with the root side down. You can plant them in the garden, outdoors/indoors in pots, or even in a container with an inch or two of water. Water when needed to keep soil damp. Do not overwater, or they will rot. You will have a better success rate planting in soil rather than sticking them in just water.
They should be ready to harvest in approximately 10 days to two weeks for small green onions, depending on how warm or how much sun they will be getting. You can snip the green onion an inch from the top of the soil for a continuous supply or pull the whole bulb out.
You may also start them in water, and once you see them sprouting and form roots, transplant them in soil in the ground outdoors or in pots with potting soil indoors.
This is a superb way to reuse or recycle your vegetables. Besides green onions, you can also replant the healthy root ends of asian cabbage, garlic, onions, celery, etc.
Rachel conducts gardening, culinary and fermenting workshops/retreats at her home on 100 acres in Northern Ontario, Canada, where she lives in creative harmony with nature. Rachel’s mission is to ensure the wisdom of our ancestors is preserved for future generations.
Images ©2002-2019 Rachel Thoo