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.
This is a favorite in our household, and it's perfect for using up leftover roast beef. The green onion cake dough is easy to make and cooks quickly. Then just reheat the sliced beef in a frying pan with a sweet and savory sauce. —Carla Mendres, Winnipeg, Manitoba
I was trying to create an appetizer that could be served at my teenaged daughters birthday party that the kids would love but that would appear elegant enough for the adults to be interested as well. These are made with simple ingredients yet yield a sophisticated result. Feel free to get creative with the flavors. Try shredded white cheddar in place of mozzarella or thyme instead of the rosemary. Take it up another notch by topping the rounds with smoked fish. —Amanda Digges, South Windsor, Connecticut
This fun dish is a welcome part of our family cookouts. It makes a quick and delicious steak and vegetable combo that's ideal for lunch or dinner. —Cleo Gonske, Redding, California
I keep these crisp, colorful appetizer pancakes on the small side so my guests can easily pick them up with chopsticks and eat them in a few bites. I think the little shrimp-topped cakes are as good as any I've tasted in Asian restaurants. —Tonya Burkhard, Davis, Illinois
You can make an entire pot of smashed taters in the time it takes to bake a single potato! I like to use baby Yukon Golds because the skins are very thin and easy to mash. Make this to your taste—sometimes I add in garlic and chives or sub shallots for the green onions. My husband loves these potatoes with steak, and even my 20-month-old daughter enjoys them! —Andrea Quiroz, Chicago, Illinois
Ready-to-go crabmeat makes these delicate patties easier than other crab cake recipes. You can also form the crab mixture into four thick patties instead of eight crab cakes. —Charlene Spelock, Apollo, Pennsylvania
In this colorful dish, exotic fruits such as mango and pineapple beautifully complement the chicken and lend a pleasant hint of sweetness that’s balanced by a bit of soy sauce. —Christina Aho, Naples, Florida
Chock-full of veggies, this simple, colorful pasta makes a filling dinner. In smaller servings, it works equally well as a side dish. —Stephanie Marchese, Whitefish Bay, Wisconsin
Hearty, colorful, easy and fast were the reviews we gave this good-for-you dish. Barley has a healthy amount of soluble fiber, which aids digestion. And it can help to lower cholesterol, too! You can easily substitute other fresh veggies you have on hand. —Jesse Klausmeier, Burbank, California
Shrimp grilled with peaches and green onions really sets off fireworks! The spicy seasonings even helped me win a ribbon at a county fair. —Jen Smallwood, Portsmouth, Virginia
Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It gives the entree its satisfying protein, for a delicious way to introduce it to your diet. —Sara Landry, Brookline, Massachusetts
I love trying new recipes, and this one for Italian pasta salad tops all other varieties I've tried. With beans, cheese, sausage and vegetables, it's a hearty complement to any meal. —Bernadette Nelson, Arcadia, California
My husband is a meat and potatoes guy, so I try new combinations for variety. In this dish, twice-baked potatoes and potato skins make a scrumptious casserole. —Cyndy Gerken, Naples, Florida
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
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
I make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. —Shelly Graver, Lansdale, Pennsylvania
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
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
With sweet potatoes, dried cranberries and apple slices, this colorful pork dish is especially popular during fall and winter. —Mary Relyea, Canastota, New York
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
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
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
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
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
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
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
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
Celebrate spring with a tasty grilled dinner. The pork takes just an hour to marinate, so you'll enjoy a little hands-free time with this carefree meal. —Taste of Home Test Kitchen
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
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
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
Laura is a New York-based freelance food writer with a degree in Culinary Arts from the Institute of Culinary Education and a degree in Journalism from Penn State. Her work has appeared in Taste of Home, Chowhound, the Culture Trip and Patch.