ABC’s of Chinese Food: Grow your own scallions


Claire Bai

Regrowing scallions, and other alliums, on sunny windowsills is a convenient and food-saving quarantine pastime.

Claire Bai, News Editor

As quarantine stretches on, I have noticed that many people, including myself, are growing their own scallions. It’s the perfect time to, since it helps to reduce food waste and trips to the grocery store, while also providing a sense of accomplishment as your scallions grow.

By this point, growing scallions is a quarantine trend akin to whipped Dalgona coffee, baking sourdough bread or playing Animal Crossing. Keeping your friends updated on your scallions’ progress through social media is yet another way to stay connected in isolation.

Growing scallions is extremely easy to do, and as someone who uses a lot of scallions, it’s convenient, saving time and money. You don’t even need to use soil, just stick the white scallion ends (they should have little roots) in a glass of water and the scallions will grow in a matter of days. All you need to do is keep them in a sunny place and refill the water at least once a week, making sure the roots are submerged. Once the green shoots grow, you can plant them in soil or continue growing them in water. In the water, the plant will produce green shoots for a while, but will eventually stop. 

Scallions aren’t the only things you can easily grow at home. Other alliums, like leeks, are similarly suited for this type of low-key windowsill gardening. Regrowing them is the same as for scallions; saving the root end and putting it in a glass of water.

Whether you have experience gardening or not, growing scallions at home is simple and rewarding. Once they grow, you can use the scallions to make scallion pancakes or fried rice, or garnish a dish.