Scallions (green onions or spring onions) are a versatile ingredient that can be easily regrown indoors from kitchen scraps. This cost-effective method provides a continuous supply of fresh greens right on your countertop. By utilizing the white, root-bearing end typically discarded, you can initiate a rapid regrowth cycle with minimal effort.
Required Materials and Initial Preparation
Select the white root ends of fresh, store-bought scallions, ensuring the small, fine roots are still intact. Slice the scallions, leaving a base section about one to two inches in length from the root up. This remaining white base contains the plant’s growth point, which drives the new growth.
Choose a narrow container, such as a small glass or jar, that can hold the scallion bases upright. Place the prepared root ends into the container with the roots pointing downward. Pour just enough fresh water to cover the root structure, leaving the top, cut edge of the white bulb above the water line. Only the roots need continuous contact with the water; submerging the entire white section can encourage rot.
Daily Care and Environmental Needs
Maintaining healthy growth requires consistent attention to water and light. Refreshing the water every one to three days is the most important maintenance task. This maintains oxygen levels and prevents the growth of mold, bacteria, or algae, which can inhibit healthy root function.
Place the container in a location that receives bright, indirect sunlight, such as a sunny windowsill. Scallions thrive with at least six hours of light daily, which fuels the rapid new growth. While they will sprout in lower light, the resulting shoots may be pale and weak. Maintaining a consistent room temperature, ideally between 68 and 78 degrees Fahrenheit, supports optimal regrowth.
Harvesting Techniques and Expected Longevity
New green shoots should emerge from the center of the white base within a few days and will be ready for harvest in about a week. When harvesting, use sharp scissors or a knife to snip the green stalk. Make the cut about a half-inch above the initial white base to ensure the active growth point remains undamaged for subsequent regrowth.
Continuous harvesting is possible because the plant draws on stored starches and sugars within the original white bulb. However, since the plant receives only water and no soil nutrients, the flavor and texture will gradually diminish, and new growth will become thinner over time. Discard the old base after approximately three to five harvest cycles, or when the base starts feeling soft or slimy. Restart the cycle with fresh scallions to maintain a robust supply.