How to Regrow Green Onions
Updated: Dec. 15, 2020
While we're all spending more time at home lately, why not learn a few new ways to turn your kitchen into a garden! This is how to regrow green onions.
Green onions are a flavorful addition to soups, salads, sandwiches and everything in between, which make them a great fresh staple to keep stocked. What better way to do that than to grow your own? Learning how to regrow green onions from leftover scraps is easy, efficient and a great way to cut down on food waste in your home. It’s also a fun project to do with kids! It might sound intimidating, but this kitchen hack couldn’t be easier.
Step 1: Cut Off the Bulbs
Cut off the green tops of your onions so that just the white bulbs remain. Make sure that the stringy hairs at the bottom are intact (those are the roots, so they’re super important for regrowth).
Use the green part of the onions in a recipe like Chinese pancakes.
Step 2: Place in a Jar
Next, place the bulbs in a glass jar or plastic cup. Nearly any glass will work here so if you don’t have a mason jar, try a deep bowl or stemless wine glass. Make sure that the roots and bulbs are pointed down and resting toward the bottom of the jar. (Just like regrowing celery.)
Step 3: Add Water and Sunshine
Add enough water so that the white part of the bulb is completely submerged. You’ll need to add a bit more water each day, but make sure not to overfill the jar the first time around. Place your green onions in a sunny spot, like a windowsill, and wait.
You should start seeing those green stalks grow taller within a few days, and they’ll likely be back to their original size within a week or so! Trim them off the next time you’re making tacos or looking to punch up some scrambled eggs.
Up Next: How to Regrow Lettuce
Ways to Use Your Green Onions
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I started with my grandmother’s biscuits and added a bit of my personality. When I make these with my kids, it feels like she’s with us. —Amy Chase, Vanderhoof, British Columbia
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Onion lovers are sure to be asking for second helpings of this appetizing tart - it uses two kinds of onions! Parmesan and feta cheese, nutmeg and hot pepper sauce enhance the flavor nicely. With its quiche-like filling, the dish is ideal for a brunch or buffet. -Christine Andreas, Huntingdon, Pennsylvania
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I love the simplicity of this recipe, as well as the ease of preparation with my slow cooker. And everyone always likes roasted potatoes, even my pickiest child! If desired, top with shredded or crumbled cheese. —Theresa Gomez, Stuart, Florida
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Grits were a breakfast staple when I was growing up. Even today, we still have them about three times a week. The trick with grits is the more you whisk, the creamier they'll be. —Melissa Pelkey Hass, Waleska, Georgia
Pork with Sweet Potatoes
With sweet potatoes, dried cranberries and apple slices, this colorful pork dish is especially popular during fall and winter. —Mary Relyea, Canastota, New York
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Here’s a traditional sauce worth making from scratch. It makes the meal feel very special, and guests are always impressed. You might never buy the bottled stuff ever again. —Roger Slivon, Genesee Depot, Wisconsin
Makeover Stuffed Potato Appetizers
We barely noticed the difference in this lightened-up version of our favorite dish. We tried it with friends and loved it. —Sonya Labbe, West Hollywood, California
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These pretty spirals would be perfect for a buffet of international hors d'oeuvres. They remind me of sushi. The dipping sauce is an exotic accompaniment to this fun finger food.—Roxanne Chan, Albany, California
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Chilies and lime juice give this version of chimichurri sauce a zesty Southwest flair that’s dynamite with cumin-rubbed steaks. You’ve got to try the thick herb sauce with salmon, too! —Gilda Lester, Millsboro, Delaware
Potato-Cheddar Frittata
I like to serve this hearty fritatta with toasted rustic bread. If you have leftover mashed potatoes, throw them in instead of the pre-packaged ones. —Donna Marie Ryan, Topsfield, Massachusetts
Parsnip Latkes with Lox and Horseradish Creme
A horseradish-flavored creme fraiche brings zip to these crispy homemade latkes, which get a touch of sweetness from the parsnips. Add fresh dill sprigs for a garnish. —Todd Schmeling, Gurnee, Illinois
Twice-Baked Cheddar Potato Casserole
Bacon, cheddar and sour cream turn ordinary potatoes into an extraordinary twice baked potato casserole. It's one of our family's beloved standards for the holidays. —Kyle Cox, Scottsdale, Arizona
Jazzed-Up French Bread
Fire up the grill right away for this tasty French bread. It takes seconds to prepare and then cooks away over indirect heat, giving you plenty of time to assemble the rest of the meal. —Lori LeCroy, East Tawas, Michigan
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Swiss-Onion Bread Ring
My pull-apart bread recipe is crisp and golden on the outside, rich and buttery on the inside. Thanks to store-bought dough, this cheesy bread is a cinch to make. —Judi Messina, Coeur d'Alene, Idaho
Cheesy Bacon Breakfast Lasagna
I came up with this unique breakfast dish after looking for a way to use up a few extra no-boil lasagna noodles. Try switching up the different cheeses—Swiss, pepper jack and mozzarella taste delicious in this breakfast lasagna, too! —Susan Kieboam, Streetsboro, Ohio
Four-Onion Soup
This mellow, rich-tasting onion soup is such a main-stay for our family that I felt compelled to share the recipe. Topped with toasted French bread and melted cheese, it's special to serve. -Margaret Adams, Pacific Grove, California
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Spices and flavors of North Africa make these ground beef appetizers a great way to start off a partyPopular Videos
Originally Published: June 17, 2020
