Not everyone is a fan of scallions, but I am a HUGE fan, despite the pains of chopping onions. It’s a staple in Chinese cooking, often paired with garlic and ginger. Fortunately, Steve and my LO both eat them as well, so there’s no need for me to remove these microscopically chopped plants out of my dishes for the picky.
Scallions are rather affordable, ranging from 2 for $1, sometimes even 3 bunches for $1, but they don’t last in my fridge very long. I add them to everything – my congee, my pho, all my stir-fry dishes, so they get used up pretty quickly. Not to mention, they start to dry up, brown or spoil after 1.5 – 2 weeks, so it can be a little frustrating when your food porn is in dire need of some green scallions for some color contrast, but you don’t have any! Prior to the COVID-19 lockdown, I would head to my closest Asian supermarket to replenish my supply. Now that we’re forced to stay in, I decided to try growing my scallions simply by soaking their roots in water. Within a few weeks, I am close to having 1.5 entire bunches sitting on my window sill!
You should see rapid progress. After just a day, my first scallion end grew about 1 cm! However, please learn from my mistakes and do NOT submerge the whites into the water, as this leads to foul smell and spoilage.
After just a few weeks, I have my homegrown scallions, green and fresh as ever!
Seemed pretty easy to me, until my mother-in-law dropped these off with us the other day. What do I do with these bulbs?? Do I soak them in water too? Where do I find a jar to fit these things?
