I don't do so well with the bulb part of onions and garlic. (They are listed as causing moderate inflammation on my ALCAT results, and I've known for years that they cause me gastritis--inflammation of my stomach lining.) But I love the taste of them, so I've always used the green parts only of green onions when I needed some raw onion flavor. This summer, I figured out that I can simply bury the white parts of the green onions that I buy in the grocery store in a pot of soil, stand them upright, and they will grow. I trim off the green part, leaving about 2 inches above the soil, and it will grow back from the bulb several times, giving me a long-term supply of fresh green onions. This is very efficient, as I only ever use 1-2 at a time, and the bunch of 6-7 from the grocery store would always go limp in the fridge or attain a maximal state of freezer burn before I remembered that I had stashed them in the freezer.
After a few months of growing green onions, I began to wonder if one couldn't grow green garlic as well? One google search later, I bought a bulb of ordinary garlic for 25 cents at the grocery store and separated it. You put the individual cloves in a pot of soil, 2 inches deep, root side down, and pointy side up. I watered them every few days and 2 weeks later, I had lovely green garlic shoots. These things are great, with a very mild garlicky flavor. I use kitchen scissors to snip them over salads, beans and rice, stir frys, almost everything these days. So far they have grown back nicely each time, as long as I leave 1-2 inches of green sticking up when I clip them. I'm not sure how long one garlic clove will keep regenerating the green part, but I'll let you know.
Posted on Wed, September 24, 2014
by Heidi Gilchrist