I use the green part of Spring onions all the time as I cook a lot of Oriental food & salads, dressings,marinades etc. In the past I have found I also collected a lot of dead or slimy remains of not quite dead white bulbs of said onions in my fridge. Since I found this article I now have a constant supply of lovely fresh green shoots & I am saving money every week.
http://www.thekitchn.com/re-growing-green-onions-g.....ill-165274
I don't know why I didn't think of this before as I do something very similar with celery as I use celery leaves as a cut herb. I just slice a thin sliver off bottom of the celery plant where it is brown & stand the celery up in a glass jar with about half an inch of water in the bottom & it grows like mad on the window sill.
You must change the water every couple of days as otherwise it goes stinky.....!!
Anyone else got any similar ideas they have tried ?
"The beautiful is as useful as the useful...perhaps more so."
from Les Miserables
Trying to enjoy life as it is
A few years ago I did it with shop bought lemon grass, then once the shoots had formed I planted them up, they gre like mad and it meant I had fresh lemongrass all summer/autumn. However it didn't survive the winter and I've not done it again last year. It's quite a useful tip as often you only want 1 stick of lemongrass for cooking and it's often sold in little bundles
Janet, I put it straight on top of some compost and kept it indoors. You might want to investigate when the best time would be to start it. You need to get a piece of ginger with the eyes starting to develop. It is like an Iris rhizome, needs to be part out of the soil. I'll see if I can find any more info, mine was just flying by the seat of my pants!
Here you are, probably all you need to know.
I'll try that again!
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