Compared to most produce, green onions are inexpensive. Cameron and I don’t eat them as a featured vegetable in our meals, but we often use them as a complementary cooling element in our Asian cooking. Since we eat a lot of Asian-style food in these parts, we go through bunches of green onions every week and often have to make an unplanned run to the grocery store to replenish our green onion stocks. A few months ago, we learned a handy trick to prolong the life of green onion bunches. Hydroponics!
1. Cut the onion down to the place where green meets white.
2. Place the bulbs root-down in a glass of water by your window.
3. Change the water every day, and within a few days, you’ll notice the green stalks growing back.
4. By day seven, the green onions will have risen from their death bed for a few more go’s in the kitchen.
I imagine that like Frankenstein’s monster, these reanimated veggies are not of the same quality as the original, (i.e. they need soil for nutrients, right?), but likely you’re not using green onion tops as the primary source of nutrition in your home.
Have you prolonged the use of other types of vegetables in your kitchen? If so, please share your insights in the comments section.