Kitchen Tip: Green Onions

Not too long ago I finally caved and joined Pinterest aka the biggest time waster ever. But it’s a place full of inspiration, so it’s totally okay. Within the last few weeks I spotted a picture of green onions from Homemade Serenity. You’re probably thinking, why on earth would a picture of green onions catch my eye – right? She gave an awesome tip that for whatever reason I never thought of.

The next time you buy or pull green onions from your garden – don’t throw away the  bottom bulb portion. Cut off what you need for your recipe, dinner, etc then toss the bulbs into a glass with a bit of water. They’ll begin to grow and give you new green onions to use!

I wasn’t totally sold on it so I had to try it out. I happened to see this just before making another batch of amazing stuffed pork wontons, which also happened to be just before we lost power due to snowtober (as the media and twitter hashtag was calling it). Seriously, just before power went out I finally finished making them all. It was a bit nerve wracking wondering if I’d get a warm meal made before it finally went out for good.

Day 2:

Day 6:

Day 12:

My 4 year old was excited to see them grow. She kept saying “the salad is growing!”

Another tip I came across was to chop up your green onions and freeze the extras. Which I’m totally trying as I type this. I’m again not totally sold on that idea. I’m wondering if freezing will ruin them. I guess only time will tell! If you’ve tried the freezing method, let me know what you think… just as good as fresh or not worth the hassle?

So the journey begins again…

(And if you’re a time waster like me (and so many others) feel free to follow my boards and pin whatever you love from here as well!)

**Updated to add: changing out the water every other day is a great idea. Some have even found that they prefer planting their onions in a small pot of dirt or regrowing outside, especially helpful if you’re sensitive to onion smells.


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68 Responses to “Kitchen Tip: Green Onions”

  1. #
    51
    leoans — July 21, 2013 at 1:45 am

    wow this is great idea i never think

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    Christine - Gold Coast Australia — October 6, 2013 at 5:04 pm

    Not just for onions but it works for all herbs – chop your left over herbs as you would to use them and put them into ice- cube trays with fresh water and freeze them
    . You can then take them out of the trays and put them into zip lock bags, label and date. When needed just take out however many you need. The ice melts and the herbs are as fresh and colorful as when you first froze them.

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    Holly — October 6, 2013 at 11:15 pm

    You can also freeze them in garlic butter, in an ice cube tray, to use in soups later. Or any herb really, I just can’t remember where it was I saw this. I’m sure if you google freezing herbs it will get you some more info. I haven’t tried it yet.

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    Linda Cubranich — December 8, 2013 at 11:44 pm

    I was happy to see that you can also put the bulbs into a small pot of dirt, as this is what I recently did. Since i am in Ohio, they are in front of a south facing window in the sun. I am hopeful.

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    reekaa — March 13, 2014 at 7:06 pm

    Have been doing this for a long time…seems to work better with unchlorinated water and change the water every few days. Have been freezing the green for years …works just fine.

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    Marlene — March 15, 2014 at 3:16 am

    I saw this tip a long time ago on another site, and it never quite made sense to me. Leftover green onion bulbs? Don’t you use the whole thing, white part as well as green? I do not personally know a single soul who only uses the green part! In fact some people I know do the opposite, they use the white and a little of the green, but toss most of the green. Nor have I ever seen a recipe that called for only the green part.

    • Rachel — March 15th, 2014 @ 9:13 am

      I’ve only seen the opposite and have only personally used the greens. They’re a great addition to many recipes, both as part of the filling or garnish.

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    Frances — April 5, 2014 at 1:35 pm

    I find the idea of only using the green very interesting. I’m in the deep South, Texas that is, and have eaten green onions all my life…starting with the bulb and continuing down to most or all of the green (known as the chives.) I can’t imagine leaving the bulb uneaten!

    • Rachel — April 6th, 2014 @ 8:49 am

      Technically speaking, the green part of a green onion or scallion are not chives as those are an entirely different plant. :) As for the bulb, it’s all how one was raised and the various recipes they are exposed to or choose to make. Some call for all, some do not.

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    L. — April 9, 2014 at 6:55 pm

    This is a Terrific idea! It always grated my, well grated to spend that much money at the store when I knew how easy it is to grow them. I just love it.

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