Does nobody here save the whites and keeps growing them at home? All I do is put the bottoms in a water glass, and I have scallions all the time.
2 Likes
I havenât but Iâm going to start with my next batch of store bought. How much of the whites and how deep is the water in the glass? North-facing windowsill OK?
1 Like
I mostly use the greens for cooking, so I often have about 3-5 inches of white/light green stalks left. I only fill the glass about 2 inches with water, try to change it fairly regularly, and the glass is currently sitting in the garage with not much light, because they are toxic to cats, and they seem to be doing just fine without any direct sunlight. Strangely enough, they tend to grow in spurts. For days nothing happens, and all of a sudden I have lots of green 
2 Likes
3 Likes
It is said that the recent heavy rains impacted the green onion crop in Mexicali. So maybe a lot of growing just across the border?
3 Likes
I use the white part of green onions in tuna salad (with green parts too), as base aromatics in fried rice and other stuff, just like a yellow onion. The other day I used the whites for pan gravy because didnât have a shallot, mushrooms and didnât want to cut up a whole onion, it was about the size of half a large shallot. Very onion-y. Iâm going to experiment more in the future. It was a pan sauce from beef but might work well with chicken or fish/seafood.
2 Likes
The going rate where I shop in Canada is between $1.99 CAD /1.43 USD and $2.99 CAD / $2.15 USD for 6 imported Mexican conventional green onions. I rarely buy organic vegetables so I have no idea how much organic green onions cost in Canada these days.
When local green onions are in season, the price is between $0.99CAD / $0.72 USD and $1.99 CAD) $1.45 USD/ bunch for local green onions. I buy green onions year-round.
99¢ today here in South Orange County CA for me. The thing that gets me is that they sell them by the bunch (usually 6 to a bunch) and sometimes theyâre the width of a pencil, sometimes twice that widthâŚ. and still the same price.
1 Like
Good to know - will try this with my current batch. I have small jelly jars I use for OJ at breakfast, and I can put the glass on the top shelf of a small storage container on the steps going down to my garage for easier access.
1 Like
There is always seasonality to the scallions we have in New England at least. In the summer when the harvest is plentiful, you often see 2 or 3 bunches for $1 or $1.50 in the Asian markets (cheaper than most US chain grocers). In the winter time, itâs often been closer to $1 per bunch. Itâs been about 1.50/bunch now at the Asian markets recently, so I chalked it up to a combo of weather and also general inflation.
If there was a way I could farm my scallions in the fall and winter instead, that would be great! But alas, I donât have the space and equipment required to do this.
If you donât care for the white parts in your toppings or cooking, a great way to use them is in making a scallion oil or prepping hot oil for a stir fry. Itâs common to heat the oil and toss in your aromatics like ginger and scallion to flavor the oil before the main ingredients go in. Just toss the white parts of your scallions to flavor up that oil nicely. Same idea with scallion oil topping - the hot oil mellows out the strong oniony flavor but also adds more onion taste.
5 Likes
