Tuesday, December 1, 2009

Recycled produce?

Allium wakegi, Scallion

The next time you buy fresh green onions or scallions at the market, don't compost the heads you cut off, instead replant them! Follow these easy steps and you can have a continuous crop for months on your kitchen window sill.

Green Onions:
1. Use green onions with healthy, white roots attached to the bulb. Snip off green tops for cooking with a scissors. Leave a little green top on the onion bulb.

2. Plant the entire onion while leaving the short top above ground in a small pot filled with a loamy, organic potting soil. Make sure your container has drainage holes. Put in a sunny windowsill and water once a week or when soil feels dry to the touch.

3. Harvest new green shoots with scissors to use for cooking or as a tasty garnish. Continue to leave the onion in the soil. With each new growth the onion will taste more potent. After each harvest of onion tops, dress the topsoil with organic compost. Enjoy green onion tops in stir-fries, omelets, and in sandwiches all winter long

*Organic Gardening Magazine

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