Have you seen the green onion trick floating around Pinterest? I think (although I can’t be 100% sure because Pinterest is Pinterest) that it was originally pinned from this post on Homemade Serenity.
I have never had luck with growing herbs in the kitchen window, but this only involved tossing onion roots, onion roots that I would otherwise throw away, into a glass of water. Of course I was going to try it.
And it totally worked.
The tall ones back there? I first cut their original tops off and put them in water about a week ago. The others have been added in as they get used. Do I go through an abnormal amount of green onions?
They’re technically not never-ending; Homemade Serenity says you can probably get 7 – 15 clippings from them if you take care of them (empty and replace the water, rinsing the roots, every day or two). But buying green onions seven to fifteen times less often, and having a nice little burst of vibrant green on my kitchen windowsill, seems like an excellent deal to me. Thank you, Pinterest, for being useful this week.