Growing Green Onions: The Plant That Never Dies

If you’ve ever bought green onions at the grocery store, you’ve thrown away free plants. Those white roots at the bottom? They’re basically begging to regrow. And unlike most kitchen scrap projects that sound fun but rarely work (looking at you, avocado pits), green onions actually deliver.

This is the plant equivalent of a participation trophy—it’s nearly impossible to fail.

Why Bother Growing Green Onions?

You’ll save money. A bunch costs $1-2 at the store, but one bunch can regrow 3-4 times. Do the math.

It’s ridiculously fast. You’ll see new growth in 3-5 days. Compare that to waiting months for tomatoes.

No space required. Windowsill, countertop, or a tiny pot on the patio. If you have a jar and sunlight, you’re good.

Kid-friendly. This is the perfect “first plant” for kids. Visible progress, edible results, and basically foolproof.

The Water Method (Start Here)

This is the easiest way to begin. You probably have everything you need already.

What You Need:

  • Green onion scraps (the white/light green part with roots)
  • A jar or glass
  • Water
  • A sunny windowsill

Steps:

  1. Save your scraps. After using green onions in cooking, keep the bottom 2-3 inches—the part with roots attached.

  2. Submerge the roots. Place them root-side down in a jar with about 1 inch of water. The white part should be submerged, but the green tops should stay above water.

  3. Put it in sunlight. A windowsill works great. They need light to grow, but they’re not picky.

  4. Change the water every 2-3 days. This prevents slime buildup and keeps things fresh.

  5. Harvest and repeat. In a week, you’ll have new green tops. Snip what you need, leave about an inch, and they’ll grow back. You can repeat this 3-4 times before they get tired.

The Soil Method (For Long-Term Supply)

Water works great for quick regrowing, but soil gives you a more permanent setup.

What You Need:

  • Green onion scraps with roots
  • A pot with drainage (any size works)
  • Potting soil
  • A sunny spot

Steps:

  1. Prep your scraps. Same as before—save the bottom 2-3 inches with roots.

  2. Plant them. Fill your pot with soil, poke holes about 1 inch deep, and plant the scraps with roots down. You can pack them close together—they don’t mind.

  3. Water lightly. Keep the soil moist but not soggy. They’re not thirsty plants.

  4. Give them sun. 4-6 hours of sunlight is ideal, but they’ll tolerate less.

  5. Harvest as needed. Snip the green tops when they’re 6-8 inches tall, leaving about 2 inches above the soil. They’ll keep producing for months.

Common Mistakes (Because We’ve All Been There)

Too much water in the jar method. If the entire scrap is submerged, it’ll rot. Keep the green part above water.

Forgetting to change the water. Stagnant water = slimy, stinky roots. Change it every few days.

Not giving them enough light. They’ll grow pale and floppy without sunlight. A south-facing window is best.

Expecting them to last forever in water. After 3-4 harvests, they’ll weaken. Transplant to soil or start fresh with new scraps.

Planting them too deep. Only the roots and white part should be buried. If you bury the green tops, they’ll struggle.

Tips From Experience

Start with fresh scraps. Green onions that still have firm white parts and visible roots regrow fastest. Sad, limp scraps take longer.

Try the paper towel trick. No roots left? Wrap the white part in a damp paper towel for a few days. Sometimes they’ll sprout new roots.

Grow extras for backup. We keep 3-4 jars going at once so there’s always one ready to harvest.

Use them for more than garnish. Toss them in fried rice, scrambled eggs, ramen, stir-fries, dumplings. They’re workhorses in Asian cooking.

Let one flower. If you leave them long enough, they’ll send up a tall stalk with a white flower. It’s pretty, and you can save the seeds to grow more.

Why My Dad Always Had a Jar on the Counter

Growing up, my dad always had a jar of green onions regrowing by the kitchen sink. I thought it was because we were frugal (we were), but now I realize it was also about having fresh ingredients on hand. When you cook from scratch every day, having scallions ready to grab is just smart.

He’d toss the tops into 粥 (congee), 炒飯 (fried rice), or noodle soups without thinking twice. No last-minute grocery runs. No wilted bunches forgotten in the fridge. Just perpetual green onions that never quit.

Now I do the same thing. Except I also grow them in pots outside because I got tired of my kids knocking over the jar.

What’s Next?

If you’ve mastered green onions, try:

  • Garlic greens - Plant garlic cloves and harvest the green shoots. They taste like mild garlic and regrow multiple times.
  • Bok choy - Regrow from the base just like green onions. Takes longer but totally works.
  • Cilantro - Plant the roots if they’re still attached. It’s fussier than scallions but worth it if you love fresh cilantro.

Green onions are the gateway drug to kitchen gardening. Start here, get hooked, and before you know it you’ll be growing Thai basil and shiso like the rest of us.

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