scallion roots

My garden plans call for a perennial scallion patch, but last year’s plants succumbed to an unusually cold winter. So I started over this spring using a shortcut gleaned from Organic Gardening. You trim the root section from a mature scallion stalk, about a half-inch above the base, then plant right into the garden, and the roots put up new stems a few weeks later.

It’s so incredibly simple — you’re trimming away the base of the scallion before you cook, anyway — that I was kind of surprised to find it really works. Above is an old scallion stem that grew new white roots while in our fridge’s crisper; below, about two months later, are new scallions growing from root trimmings.

The scallions growing from root trimmings are already sturdier looking than the thin, lanky ones produced from a round of spring seeding. I’m hoping the size advantage will mean survival advantage during the cold season.

My old Rodale guide notes that scallions aren’t bothered by tight quarters; clumps can be separated just like chives when things get really crowded.