If you are like me and are now avoiding supermarkets, you will be glad to know a trick I use to stay at home. I’m sure you’ve already heard that you can grow green onions from a very small tip. But did you know that you can also turn half-rotted sprouted onions into new large onion plants?
I use green onions so often that I always run out. They do not last long in the refrigerator, their vegetables begin to wilt within a few days. You can put them in a glass of water in the refrigerator to extend their shelf life a little, but this will only slow down the inevitable.
Honestly, rerouting this one is so easy that I’m surprised it’s not very popular. It only takes a few minutes of your time, and in a short time you will have more onions than you expected. Best of all, they will be healthy and vigorous, unlike those thin little things that you get if you just soak the root in water.
Before we get started, we have a great video about large onions. Although we’ll cover this here as well, it’s worth looking at how to grow normal-sized onions back!
That onion end looks pretty worn out. It will probably grow, but it is not in the best conditions. The nodule to which the roots attach is still intact and not too discolored, so it will grow new ones over time.
It’s almost perfect. There is a uniform selection of pruned root material everywhere at the end, and these will all grow again. I will always try to keep them for replanting purposes. Ends like this can usually be pushed back between 2 and 4 times without problems because they are powerful with small plump tendrils to easily suck up water.
This one has seen better days. The rooting nodule has begun to darken and discolor, but there are still a few protruding pieces here and there. It can take root, but if it does, it’s probably only good for another regrowth.
From time to time you can find an onion that has absolutely no roots. It may even seem that the whole ending is cut off. These won’t grow back, so don’t waste your efforts with these!
Take these green onion ends and put them in cold water. Put them in a place where they can have a lot of light.
This is the stage when the regeneration of the onion begins. Since it forms new roots and stretches new green growth, your only daily task is to rinse all the sprouting onions and change the water once or twice a day. The factory will take care of the rest.
You don’t want the water to become cloudy, as this is usually not good for your young plants. Cloudy water is water that fills with bacteria and you want it to stay as clean as possible.
Try not to start covering the top of these new ones with water. They need air and water to survive!
Over the next 3 to 5 days, do your daily water change and rinse them, leaving them in a well-lit place. A sunny window or a well-lit room should be suitable, but the more light they receive, the greener they will become. You are gradually seeing new developments emerge.
At first, the cut end will be slightly bulging, then it seems to separate a little. The new green material will come out. The first sheet will still have your cut point, but the new sheets are very quick to follow. After a week, you should have two stems, one with a pointed tip and one with a flat tip.
At the end of this week, it’s time to plant all your seedlings in the garden or use the fresh leaves for cooking. When you use it, go ahead and remove the new shoot just above your original cut.
I mixed two types of potting soil. One of them is a seed starting mixture, filled with worm castings and other large materials, but with a finer grain size. The other is a raised bed mix that contains much larger pieces of wood or compost and composted manure. The pieces of wood retain the extra moisture, so that the soil stays moist longer in hot weather.
You don’t need to use a fancy mix if you don’t have something on hand! Use what you have at your disposal. Even ordinary dirt from the backyard will work for this purpose. You need to make sure that it is loose enough for work and planting. It is better if it does not dry out on a hard baked surface in the heat.
If you space your starts every 6″ or so, you will notice that they will grow to a huge size. In fact, they look more like leeks than green onions. They will be a little harder, but you can still eat them, and they are good for cooking.
But if you want more fresh spring onions, I plant 2″ apart or even closer. These hang well together and don’t need a lot of space. I planted eight of them in this pot today, but in a few days I will add more between them, and by the end of the week I will be able to harvest my first batch.
Regrow Sprouted Onions
Have you ever taken an onion out of the pantry only to find that green leaves were growing from its top? It happens to the best of us, but this onion is not ruined. You can even grow them back from these onion shoots.
Today I have a brown onion. This one has only one shoot, but sometimes you can see two or three different shoots coming out of it. It is more common with red onion than with brown or Spanish onion. I like red ones.
If you peel it off, you may experience pieces of mold. That’s good. Continue to gently peel it off, layer by layer. Keep those owl outer layers in front of your compost bin, because they are already past the point of eating. In fact, you can find weak points, and it can have a pungent aroma. As long as it has a healthy green top, keep going.
With hard-stemmed onions like brown onions, you may eventually experience the part from which the stem of the original onion grew. You can simply peel off this flat stem segment if you come across it, it will not harm your shoot.
If you look into the layers, you may notice that some of the inner layers are loose. You want to try to get a fairly plump inner shoot if you can without losing too many leaves.
If several shoots emerge from the top, be more careful when peeling them. You don’t want to damage any of these shoots, because you can separate them into separate onions after!
Here we are at the only shoot that was in this onion. If you look down, a lot of material has been removed, but there is a surprisingly thick layer of root. The original end with the old dry root material is still at the base, then a layer of white in the place where the onion had formed. Above it there is another brown spot.
Guess what? This is the bottom of your onion shoot, which has actually formed a new root segment on top of the old one, but inside the onion. Since he was feeding on the old onion, he didn’t really need to turn off the carrots, he could suck it directly from the old carrot segment.
Make sure that between the old end and the dark brown spot where the new end of the root has formed above, cleanly cut off excess root material. Do not cut into this dark brown spot, you want it to be completely intact.
If you have connected several shoots to a single base and they all have brown ends, you can also cut off the old roots of the original onion. Then carefully cut the base, making sure that each shoot has a root end to work with.
If you look at your cut side, you can see that it is not like the rest of the onion. It’s almost like looking at a solid core. From this core, your new root mass will emerge.
Put this onion in the cup with all your green onions. If it is viable, it will cut new roots from its tip. Just like your green onions, you will want to rinse your onion sprout once a day and provide it with fresh water. Check the root tip to see if new material is starting to grow. If so, wait until this beautiful bundle of roots reaches at least 1″ and preferably 1.5″ in length, then plant it. It can take up to a week, and sometimes a little more than that. These are a larger base, and if they are larger, the onion will need more roots to survive.
When I plant your shoot, I like to plant it deep. You especially want greenery that rises above the ground. Since most of this shoot has been kept moist and has recently been peeled, it is at risk of being damaged by sunburn. Try to cover most of the white part. If desired, mulch it around to cover the remaining white parts, but protection from the heat of the sun is important now.