Oh maaaaan – I am L-O-V-I-N-G summer! Not only has the weather been ah-mazing and I’ve been logging some serious quality time outdoors with my two loves and good friends, but the produce…holy moly, the produce! I’ve been spoiled as a member of the The Silverbrook Farm’s amazing CSA program with a weekly share of seasonal produce, which has included lots of lettuce, radishes, beets, carrots, squash, kale, chard, collards, basil, parsley, chives, and scallions, among others. And it’s not even peak season. And the waste-hater that I am, make sure that not an ounce goes to waste. Pestos and radish salads have been a-plenty.
So when I stumbled upon this incredible little secret from my favorite authority on everything organic, appropriately named the Organic Authority, it was promptly added to my bucket list. What is this little secret you ask? Regrowing scallions, that’s what.
Also known as spring onions and green onions, these cool weather crops are more than just a pretty garnish atop your guacamole. Check it:
Yet another renegade waging the war on inflammation. What’s so bad about inflammation? Read this. In addition, the anti-inflammatory compounds found in scallions can help to alleviate the pain associated with osteoarthritis by protecting joints from cartilage deterioration (which is what causes osteoarthritis).
2. Free radical-fighting
These are the things that disease and age us. High in the flavonoid quercetin, this antioxidant has earned its stripes neutralizing free radicals that have been linked to DNA damage, cancer, and heart disease.
This is the ultimate in zero waste because just as the article states, the green tops quite literally grow back to their original state. Just see for yourself. This is only a few days post-“planting”. They’re now twice the size and in my garden.
With the exception of a few recipes, the green tops take center stage, and the white parts and bulb are left on the sidelines. In a perfect world, we either compost these little gems or save in a veggie scrap bag in our freezer for some amazing vegetable stock. The latter is my M.O. and it drives Darren BANANAS, but I digress.
How to Re-Grow Scallions (or Green Onions)
1. Separate the white from the green part, cutting a good inch from the roots.
2. Use the greens for your recipe de jour.
3. Place the roots, facing down in a shallow glass jar (I used a ½ cup mason jar) and carry on with your life.
After just a day or so, the green tops will start to re-grow and you can snip as needed, never having to buy another bunch of scallions for a few measly snips. You can also transplant into a pot or your garden, if you so desire. If only cilantro did this…
What are your favorite waste-hating secrets to stretching your produce dollar even further? I’d love to hear. Please leave a comment below.
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