The following are some interesting facts about Green Onions:
Green onion plants require lots of sunlight. They need at least 8 hours of direct sun per day. If they don’t get enough light, their leaves will turn yellow and wilt. Some varieties may not survive if they do not receive sufficient light.
You can plant them in pots or directly into your garden where they will thrive in full sun conditions with little watering required!
They like moist soil. They prefer slightly acidic soil with a pH level between 4 and 6.
Their roots have a long tap root system which allows them to dig deep into the ground. This makes it easy for them to climb up walls and over fences. They can even be grown in containers!
They love to eat garlic. Garlic contains allicin which is very beneficial for them. Allicin helps prevent leaf burn and other diseases caused by frost damage.
You can use fresh green onions instead of dried ones when making sauces, soups, stews, etc… You can also use them in salads or sandwiches! They make great garnishes too!
Green Onions are very easy to grow, you can either grow them from seed or from a set of green onion plants you buy at the grocery store. You will need:
1. A shallow bowl (or container) that has a small amount of water in the bottom (not so much that they will drown when you put them into the container).
2. A bright window sill will work or else a location that gets lots of sunlight.
3. Soil (or sand/gravel mixture)
4. Several green onion bulbs
How to grow green onions in water:
1. With your knife, carefully remove the greens from the green onion bulbs leaving about an inch of the brown part of the onion still attached to the greens.
2. Place your greens into your bowl of water and leave them there for 3-4 days (Changing the water every day).
3. Spread a thin layer of sand or gravel on the bottom of a bowl (This will help drainage).
4. Add soil to the bowl and make a small indentation in the center to place your greens.
5. Place your greens into the bowl (try to keep them as vertical as possible) and add water until it begins to drain out of the hole you made in the bowl.
6. Place the bowl in a sunny window sill or someplace where it will get lots of sunlight.
7. Every other day, add water to the bowl so that it begins to drain out of the hole you made in the bottom.
8. In about a week or two (once your greens start growing) you can begin to cut off the tops to use in your recipes and then once they grow to be about 6 inches tall you can eat the whole thing!
You can plant more every two weeks (just like planting crops in your garden) and you’ll never run out of green onions!
If you don’t want to go through all this trouble, you can always just buy a set of green onion plants at your local grocery store and follow the instructions on the back of the container.
Or you can always go buy some seeds and plant them in your garden and hope for the best!
Green onions can be used in almost every recipe that calls for onions. They have a slightly different flavor but they are still great in soups, stews, casseroles, and lots of other foods!
They are not as overpowering as regular yellow, red, or white onions so you can use more of them in your recipes without making your food taste like an onion garden!
You can also use them in lots of different recipes that don’t even call for onions! They add a great flavor to sandwiches and make yummy snacks too.
Green Onions Rating:
Yummy! Really good!
Not worth the effort.
Ew! Never again!
Sources & references used in this article:
Water relation in onions 3-production of green onions (allium cepa l.) Under rainfall incidences by the aid of polyethylene mulch by CG ABDEL – Synthesis, characterization and the biological activity …, 2009 – academia.edu
Heat treatments control extension growth and enhance microbial disinfection of minimally processed green onions by MI Cantwell, G Hong, TV Suslow – HortScience, 2001 – journals.ashs.org
Green Onion Production in California by R Smith, M Cahn, M Cantwell, S Koike – 2011 – books.google.com
Increased drought tolerance of mycorrhizal onion plants caused by improved phosphorus nutrition by CE Nelsen, GR Safir – Planta, 1982 – Springer
The impact of extreme weather events on Salmonella internalization in lettuce and green onion by C Ge, C Lee, J Lee – Food Research International, 2012 – Elsevier
… of high hydrostatic pressure to inactivate Escherichia coli O157: H7 and Salmonella enterica internalized within and adhered to preharvest contaminated green onions by H Neetoo, Y Lu, C Wu, H Chen – Applied and environmental …, 2012 – Am Soc Microbiol
Use of controlled atmospheres and heat treatment to maintain quality of intact and minimally processed green onions by G Hong, G Peiser, MI Cantwell – Postharvest Biology and Technology, 2000 – Elsevier