How to Grow Green Onions

Do you cook with green onions?  I do.  I love them.  I use them to replace yellow onions, shallots, and chives in many recipes. 

If you are not sure what I mean when I say “green onions”; perhaps you know them by a different name.  Here is what Wikipedia has to say about green onions:

Scallions – also known as green onions, spring onions, salad onions, green shallots, onion sticks, long onions, baby onions, precious onions, yard onions, gibbons, or syboes – are the edible plants of various Allium species, all of which are "onion-like", having hollow green leaves and lacking a fully developed root bulb.

Fresh scallions tied into bundles

taken from Wikipedia

Green onions are my “go to” so often because I always have them on hand.

I don’t buy them often; they are always on hand because they are so easy to grow.   Here I will show you what I mean.


This is what my green onions look like.  I bought these at the grocery store, brought them home and put them into a jar of water.


I leave this jar on my kitchen window sill.  I keep them here instead of the fridge because they thrive.  I used to keep my green onions in the crisper at the bottom of the refrigerator, but after a few days they looked wilted. Sometimes they turned to mush.  They certainly were not happy there.

As you can see, they are very happy here.  In the sun, being watered, and readily available to be snipped as needed.

The best part?  Did you notice the little one at the front of the jar?


Mr. AK was making one of his famous dishes and he cut the onion right off, almost to the roots.  He was about to throw it away when I grabbed it and threw it back into the jar.

Green Onions

As you can see, it grew back.  You can snip them anywhere above the roots and they grow back!

How great is that?!?

Now this takes frugal living to a whole new level.  For the price of one bunch of green onions, you get an endless supply!

The only catch (there’s always a catch)….

After cutting them a few times, they start to loose their potency.  They are still onions.  They still grow back.  They just loose a little of their taste strength. 

I personally don’t mind this.  Sometimes you want a little lighter flavor. 

What I do when I notice this is I plant my onions in a pot outside.


You might notice that these are a little lighter in color than the ones in the jar.  They are still delicious and now they are thriving in a pot on my patio. 

Now you too can purchase a vegetable that will “pay for itself”.  Just put it in a jar instead of the fridge.

Go forth and multiply {Green Onions, that is}!


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