Monday, March 26, 2012
An Onion Tale
It seemed like a reasonable idea to me, but I tend to not like the idea of growing plants in water. First, if you forget to change the water often, you quickly wind up with a funky spoiled smell that is far too reminiscent of my elementary school experience growing potato vines. But more important, I believe that much of the nutrition of a vegetable plant comes from the quality of the soil, and onions regrown in water will not have the benefit of all that good dirt.
So, when I was cleaning out the vegetable crisper and found some very weary-looking green onions I had purchased for a recipe (and used two of -- ugh!), I decided to cut off the tops and stick the roots in a pot of good, fresh humus. As you can see, they have rooted and started growing at an amazing rate -- what you see in the photo is about a week's worth of growth, as compared to the little stumps you can see on the side that show where each plant started out.
I love that I was able to salvage these onions and turn them into a plant that I will use many more times in some of my favorite dishes. Now, where did I put that pierogi lasagna recipe?
Fast: Just trim off the wilted tops and put the roots of the onions in some freshly-sifted humus with just a bit of the green tips sticking out. Water regularly but not excessively, and they will quickly grow tall enough to cut again.
Cheap: Salvaging a wasted vegetable and turning it into a plant that will generate more food is very satisfying to me.
Good: This is sustainability at its best.
Posted by Jennifer Lorenzetti at 7:15 PM