I grow scallions in soil on my balcony! I just plant the root end when I use a scallion. They grow and I love the fact that I can harvest them when I want scallion! And pretty to look at too!
Thanks for the video! Very systematic, detailed and beautiful at the same time, and not prolonged too. I love the presentation, your voice is also very calming. Keep on the good job!
For the water in a glass method, its gonna take a day or two for it to acclimatize if uncut. The tips and outer leaves will dry out. The cut ones will have the inner leaves grow out almost immediately. Then the roots are gonna grow. You have to change the water every other day. You can tell because of the oniony smell of the water. If not they will rot. Its gonna be good for a couple of weeks and then the stalks are gonna get thinner and thinner. Ive gotten two to three turn arounds from a single stalk. Thats 200% back from your investment.
I've had success chopping the white parts and keeping them in cooking oil in the fridge in an 8 oz canning jar. The recipes I use mostly include oil when using the whites. But I needed some ideas about keeping the green parts, which is why I am here. Thanks.
My husband just found your channel, and We're SO Excited to start making all your dishes!! My husband is also going to make some too. He's a great cook & does a lot of our meals, he's a retired restaurant mgr. & loves to eat🤣 Thank You SOOO Much for sharing your Love of Great Food!!💝💗💞
I buy a bunch every week -- wash and dry them and then chop up into pretty small pieces then put it a bowl in refrigerator but every day toss them once or twice -- this is to mix into a dish or act as an herb (instead of the usual parsley) -what will happen is the small pieces will dehydrate and not rot - mix into a tuna salad or eggs or finish a dish as an "herb"
I see this was 4 years ago but I just saw this today. Excellent video thank you. I find this very useful because I do have trouble preserving scallions (I always call them green onions 😊) and they are fairly expensive so these tips will really help me. The only way I knew of before was to wrap in tin foil but I think your tips will work better. Also, I must say you have awesome knife skills 😯
In my 79 years (Imperial, not Metric) on planet Earth, I've yet to find "tin foil" - not at Aldi, not at Wal-Mart, nowhere. Please advise where to purchase this very elusive product, thanks.
Like with bread that I want to seal and get the air out to preserve long I use a straw and suck the air out and they're buying sort of pulling out the sterile utensil but getting most air out
Don't forget to change the water every two or three days when storing in the fridge. I learned this with both scallions and cilantro.
Absolutely 😊👍
Thank you so much! This video was soo helpful!
I grow scallions in soil on my balcony! I just plant the root end when I use a scallion. They grow and I love the fact that I can harvest them when I want scallion! And pretty to look at too!
That's a great idea! And they grow pretty fast too. 😋👍👍
I need to freeze it, being such a sporadic cook due to work, different recipes etc.
Thanks for the video! Very systematic, detailed and beautiful at the same time, and not prolonged too. I love the presentation, your voice is also very calming. Keep on the good job!
Many thanks for your positive comment! 😊
For the water in a glass method, its gonna take a day or two for it to acclimatize if uncut. The tips and outer leaves will dry out. The cut ones will have the inner leaves grow out almost immediately. Then the roots are gonna grow. You have to change the water every other day. You can tell because of the oniony smell of the water. If not they will rot. Its gonna be good for a couple of weeks and then the stalks are gonna get thinner and thinner. Ive gotten two to three turn arounds from a single stalk. Thats 200% back from your investment.
It's easier (and makes more sense) to write on the bags BEFORE insertion of the goodies.
Such a cute voice !
🎉😊🎉😊
😊🙏🙏
I've had success chopping the white parts and keeping them in cooking oil in the fridge in an 8 oz canning jar. The recipes I use mostly include oil when using the whites. But I needed some ideas about keeping the green parts, which is why I am here. Thanks.
That's awesome! I hope the video is helpful! 😊🙏
Great tips!
I'm glad that you enjoy it! :)
Wow this is useful, thank you!
Didnt work with mine👎did exactly like shecsaid 👎👎👎👎👎
My husband just found your channel, and We're SO Excited to start making all your dishes!! My husband is also going to make some too. He's a great cook & does a lot of our meals, he's a retired restaurant mgr. & loves to eat🤣
Thank You SOOO Much for sharing your Love of Great Food!!💝💗💞
Welcome to my channel! I'm so happy that you enjoy my videos. I wish you and your husband all the best in 2021! And happy cooking and eating! ☺️🙏
I buy a bunch every week -- wash and dry them and then chop up into pretty small pieces then put it a bowl in refrigerator but every day toss them once or twice -- this is to mix into a dish or act as an herb (instead of the usual parsley) -what will happen is the small pieces will dehydrate and not rot - mix into a tuna salad or eggs or finish a dish as an "herb"
Woww you are smart af, thanks for the tip!!
@@Charlien one more thing - don't cover so moisture does not develop-- leave it open
Great video!
Glad you enjoyed it! Thanks ☺️
Very good I will use this glad to know after all this time.
Glad it was helpful!
I see this was 4 years ago but I just saw this today. Excellent video thank you. I find this very useful because I do have trouble preserving scallions (I always call them green onions 😊) and they are fairly expensive so these tips will really help me. The only way I knew of before was to wrap in tin foil but I think your tips will work better. Also, I must say you have awesome knife skills 😯
Thanks so much for your kind words! So glad that the video is helpful! 😊🙏
In my 79 years (Imperial, not Metric) on planet Earth, I've yet to find "tin foil" - not at Aldi, not at Wal-Mart,
nowhere. Please advise where to purchase this very elusive product, thanks.
I learned a lot, thank you
You are very welcome! ☺️
Thank you.
love your channel!
Thanks so much! I post a brand new video everyday! 😊
Thanx swthrt 😍. You are awesome 👍
Thank you! 😊 🙏🙏
Thank you
Oh my goodness THANK YOU for this video!!! I get so frustrated. It keeps going bad when I just brought.
I'm so glad that the video is helpful! Have a wonderful weekend! :)
I use method # 2 on all my veggie .It does stayed much longer
☺️👍👍
This is awesome 👏
Thank you for watching! :)
Thanks
Like with bread that I want to seal and get the air out to preserve long I use a straw and suck the air out and they're buying sort of pulling out the sterile utensil but getting most air out
I like your voice
Thanks ☺️
😊🐹
As
Instructions unclear... accidentally got scallions stuck in my nose....
Are you married?!?