Thought I’d pass on a great kitchen tip I recently picked up: how to always have some fresh green onion tops on hand. They’re great to mince and use as garnish on any number of dishes, but once you’ve tossed them into the fridge, you’ve only got about a week to use green onions before they soften and start to rot. If you keep them on your windowsill, though, not only will you have fresh tops to snip off and mince whenever you like, you’ll have a cheerful window decoration, too. All it takes is a willingness to change the water every few days.
The onions in this picture had been cut right down to their whites — they grew that much in just a week! So much better than throwing out the white bottoms. Plus, the rootlets swirling down past the bottoms look pretty as they float and twist in the water. (Note that you don’t want to put too many onions in a single glass, both for aesthetic reasons and because they won’t grow as well if they’re too crowded.)
Be sure to check for potential outer-layer sliminess when you change the water. If the outer layer is starting to soften and turn brown, just strip it off and discard. It’s a smart idea to gently rinse and rub all of the onions before you put them back into the fresh cool water — that will keep their water clear and clean and will encourage them to sprout and give you more green tops. You might never have to buy green onions again!
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