The Green Onion Goods

Keep your frosting. I will take some diced green onions sprinkled on top for perfection please. While this might not work with cake - who needs it - they're good for just about anything and everything savory and spicy. The trouble for me has always been that I didn't know how to keep them fresh. Often times they went bad before I got a chance to use them. That was the old me. I'm here to tell you about the new me who follows this super simple process, step by step, and now I not only keep my onions fresher for longer, but I'm growing new ones. No joke! Check it out:

1. Remove rubber bands and wash onions. Line them up and slice off the tips, setting them aside for use later if you like.

2. Cut them in half like this:

3. Split them up into two groups, using two big sheets of paper towel, mixing the stalks and the tops like I did here:

4. Dry the onions off completely and then wrap them loosely in the paper towel. Seal them in a ziplock bag and date.

5. You can be done here if you like, but want to try to learn how to grow your own from your tips? Set the tips root side down into fresh water in a small container, wrapping them if you need to, so they will sit straight up. You want the tops of the tips sitting out of the water so they are not fully submerged. Set them on your window sill where they will get sun. That's it! Other than replenishing the fresh water once a week-ish, your work here is done. Below are before and after pictures, taken just six days apart. It won't be long before I'm using these to cook with and to garnish. Way cool.

If I can grow green onions, ANYONE can grow green onions. I mean that. I think it's safe to say I've never grown anything ever, at any time. I suppose I didn't think I could. That's the beauty of starting small. Those things add up, and they give you the confidence you need to do bigger things. The only question I have now is, what's next?