If you’re anything like me you probably use scallions a lot in your cooking. I love that you can use this onion in your food without it being too overbearing – there’s nothing worse than a smelly old onion to give you bad breath for the rest of the day and terrible heartburn.

My issue with scallions? Only that I can’t get enough of them! I used to leave them in the refrigerator until they went bad but I learnt a special little trick from a magazine not long ago which has totally changed my way of treating this veggie.

Nope, I don’t leave them to go sticky and slimy anymore… I stick them in an open jar with water and let them have free rein and space to grow as much as they want. When a recipe calls for some scallions I just snip off however much I need and watch them continue to grow!

What do you think? Let me know!

  1. Questions – do you keep the jar in the fridge or at room temp? And, does it make your kitchen smell onion-y all the time? 🙂

    • Hi Lori, good questions! I keep them at room temperature on my window sill in the kitchen, although they don’t really need to be placed next to a window. On the smell front, no smells yet but will let you know if anything changes.