Log in to your Cookthink account !

Give us the email address you used to sign up with to Cookthink!

close
back to reference

How to re-grow green onions

by Cookthink


2258655458_b0df58750c_o

Green onions are a somewhat renewable resource in your kitchen. When you finish slicing off what you need for soups, bread, or whatever else you use them for, hang on to the white bub plus a scant inch of the green part. Placed in a small cup of water on a sunny windowsill, the onions will shoot up again and keep you well stocked through several re-growings. Change the water every few days, and clip off pieces as you need them. Recipe: Scallion and Radish Soup (Barbara Kafka) Recipe: Green Onion Beer Bread (Coconut & Lime) Recipe: Boiled Eggs With Green Onions, Bell Pepper And Ginger (cookthink)

Comments

Says: March 07, 2009 at 08:01 AM
Great tip. I use green onions all the time. My question is...do you keep the part of the bulb with roots? I'm thinking if you keep the root end and some of the green you are only using only green in your recipes. I normally use most of the white and some of the green. Thanks ; )