Seven Founding Hills

I love growing green onions from food scraps. I use green onions just about every week, enjoying their mild flavor and crunchy texture in a variety of dishes. They are a key part of the mirepoix I use to make wonton soup. Additionally, I love to use them as a flavorful garnish on meat, rice, and potatoes.. The vibrant green of the onions also adds a pop of color to my plates, making my meals not only tasty but also visually appealing.

I now grow about half of the green onions I use from food scraps, turning what would have been trash in to fresh produce I can harvest in my kitchen.

1. When preparing green onions for a meal leave the bottom 1.5-2″ intact
2. Rubber band the green onion root bases together
3. Place the rubber banded green onion root bases in a small glass of water leaving the top 1/2″ uncovered
4. Change the water every 1-2 days
5. Harvest the green onion tops in 1-2 weeks

Yes, it is really that simple. I don’t even put the green onions by a windowsill because I don’t live in a place with a kitchen window.

This method of growing green onions will get you at least 2-3 good harvests, but I have found that leaf production dies back after a month or two. Over time, I’ve learned to optimize my approach to ensure that I make the most out of those initial harvests. Instead of letting the plants dwindle away.

I now increase the lifespan of my scraps by transplanting my green onion roots in soil. After letting them sit in water for a week, I gently move them to the soil. I find that transferring them to a small pot with quality potting mix supports robust growth that can be harvested for months on end.

In addition to transplanting, I usually harvest the regrown greens before transplanting to keep the plant looking neat and to enjoy the green onions in various dishes. This way, I can enjoy the fresh flavor of homegrown green onions in my meals, all expanding the life of my plant. Regular harvesting encourages new growth, keeping the green onions productive for longer periods. With these techniques, I’ve been able to maintain a steady supply of fresh green onions.