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Spring onions are loved for their vibrant green colour and unique flavour, yet few people think to grow them at home. Whether you’re a confident gardener or not, these fragrant vegetables are easy to plant and nurture into a full crop. And according to one chef, you can grow them using the waste from cooking.
Fergus Smithers, chef and head of recipe development at plant-based recipe box subscription service Grubby, said: “Something you may not know about spring onions is that they’re young onions, picked before the bulb swells into a bigger one!
“They can be used raw or cooked, adding a milder onion taste but still punchy flavour to your dishes.
“However, when we cook with them, we tend to throw away the roots, but they’re so simple to regrow, saving you money and a trip to the supermarket.”
For “zero waste” and a “constant supply” of homegrown onions, all you need is one bunch fresh from the grocers or supermarket.
How to grow spring onions
To grow your own crop without buying seeds, start by cutting the tops of the spring onions, leaving about one inch or two from the white part and the roots.
You don’t even need a pot to start with. All you need is a jar or small glass with water and a clear windowsill.
Place the roots of the spring onions in the water ensuring they are submerged in the liquid to stimulate growth.
The top part of the onions should remain above the water line at all times.
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According to the chef, all you need to do next is leave the jar in a sunny spot and “wait for the magic to happen”.
The onions should start to regrow in just a few days, as long as there’s plenty of sunshine and warmth.
For the best results, it’s important to change the water every few days to “keep it fresh” and prevent bacteria growth.
To do this, simply pour out the old water and refill it with fresh fluids.
Fergus said: “You can use the greens in your cooking when the greens are about an inch or two long.
“Simply cut off what you need and let the rest continue growing.”
You can repeat the process with all of your leftover roots, just as long as you leave enough of the white part intact before regrowing them.
Even wilted onions can be used for this gardening hack, so it’s a great way to use up old produce you don’t want to cook with.
When it comes to harvesting your new onions, storage is essential to help them stay fresh for as long as possible.
Because they contain more moisture than mature onions, they should not be kept at room temperature for more than a few days.
Always keep them in the crisper drawer of your fridge, sealed in a plastic bag.
This should prevent mould and help the onions stay fresh for about two weeks.
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