Long Lasting Scallions

Long Lasting ScallionsA few weeks back my cousin Mark quickly said that his wife Charmaigne was growing green onions. I thought that was cool in itself, but after some quick investigation, I found out that she was not necessarily growing green onions, but had bought a bundle of them from the store, and instead of storing them in the refrigerator, placed them on the counter in a cup of water.

I use green onions in a lot of my cooking, and have been disappointed when I want to use them in a dish, and pull them from the refrigerator only to mind them wilted, or quickly headed to the garbage. So a couple of days later I thought I would give this a try. I bought my bundle of green onions, and chopped the green part to be used in a marinade that I was using on some pork, and placed the ends of the green onions, the roots if you will, into a glass with water, having the water only go up to the white part of the green onions. I let this sit on the counter.

Roughly a couple of days later, the onions were growing! The green part of the onion was seriously growing. I began to change out the water every couple of days, but for the last several weeks, I have been snipping away at the same bundle of green onions. The flavor is still the same, they continue to grow, and I am still amazed.

If you are looking to save some money at the store, try this trick out. Thanks Mark and Charmaigne for the great tip.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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