Lots of recipes use scallions—tacos, stir-fries, lettuce wraps, and more. But don’t throw away your scallion scraps. Instead, use them to grow more scallions in just a week!
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
Add about 2 inches water to drinking glass. Place scallion bulbs in water, root end down (top of light green part should be sticking out of water). Put glass in sunny location.
Watch your scallions grow! When scallion greens have grown 5 to 7 inches above white and light green parts (after about 1 week), use chef’s knife to remove new scallion greens, leaving roots, white bulb, and 2 to 3 inches light green part intact.
Scallions (sometimes called green onions) are part of a group of vegetables called alliums (“al-ee-ums”). They’re related to garlic, onions, chives, and leeks. The white part of the scallion grows underground and stores nutrients for the rest of the plant—the light and dark green parts—that grow above ground.
The scallion roots absorb water. That water, plus energy from the sun and nutrients stored in the scallion white, helps grow a new scallion green—fast! The greens can grow as much as 1 inch per day! A scallion white contains enough nutrients to regrow scallion greens two more times before the plant runs out of fuel. Just think, you’re getting three scallions for the price of one!
If you have leftover garlic cloves, don’t throw them away! Instead, use them to grow garlic greens. Garlic greens taste similar to chives and scallions. You can use them the same way. Here’s how to do it: