There was little doubt that my latest science project would work, but I wanted to know how long it would take and whether it was worth the effort.
I’d been reading that green onions will grow indoors in a mere glass of water with roots attached. Now, that’s appealing. Rather than throwing trimming away, I love the idea of recycling onions for another growth or two.
This summer my doorstep garden has kept up a steady supply of my favorite herbs, but I’ve missed fresh picked chives or green onions. When I returned home from grocery shopping with another bag of very healthy green onions, I was more than ready.
I got busy, grabbed a handful of green onions, chopped all the greens off, down into their whites and set the pile aside for later use.
I located a small jar, perched the 2-inch rooted starts around the edge and poured an inch or so of filtered water into the bottom. Like most sun loving plants they do best with at least 6 hours of sun per day, and my summer kitchen window supplies that and more. They get a daily change of water and grow so fast it’s like having a live YouTube channel for entertainment.
By the end of week one, the green onions had grown from 2-inch starts to 6-7 inch lengths. Now, that’s cause for celebration! I cut 4 onions down to 2-inches again.
Enough to make a batch of scallion pancakes.
½ cup AP flour
½ tsp baking powder
½ tsp Montreal Steak Seasoning or salt & pepper blend
2 Tbsp minced green onion
1 egg, beaten
¼ cup water, approx.
½ Tbsp canola oil
1. In bowl, combine flour, baking powder, salt and pepper. Add the minced green onion and blend well.
2. Beat the egg and stir into the flour. Add enough water to form consistency of pancake batter.
3. Heat skillet over medium-high heat with oil.
4. Drop 1 tablespoon or more batter onto skillet, cook cakes until bubbles form on top, turn and cook 2-3 minutes per side. Makes 6-12 cakes, depending on size.
Finish idea: top with thin sliced smoked salmon, salted yogurt, and a sprinkle of green onion.