Growing scallions from scraps is one of those gardening hacks I wish I’d learned sooner. It’s easy, fun, and surprisingly rewarding.
California gardeners can enjoy fresh scallions almost endlessly. Here are 8 simple steps to grow scallions from scraps this season.
1. Select Healthy Scallion Scraps
Start by choosing scallions with firm white roots and healthy-looking bulbs from your grocery store or farmer’s market. Look for ones that still have at least two inches of white base attached, as this is where new growth will sprout.
Many California gardeners find success even with slightly wilted greens, as long as the root area stays intact. Avoid scraps that show signs of mold, mushiness, or dark spots since these won’t regrow properly.
2. Prepare Your Scallion Scraps
Grab a sharp knife or kitchen scissors and cut the scallions about one to two inches above the roots. You can use the green tops for cooking while saving the white bulb portion for replanting.
Rinse the root ends gently under cool water to remove any dirt or debris. California’s tap water works just fine for this step, and clean roots will help prevent bacterial growth during the regrowing process.
3. Place Scraps in Water
Find a clear glass, jar, or small cup and fill it with about an inch of water. Stand your scallion scraps upright with the roots submerged and the cut ends facing up toward the light.
Position the container on a sunny windowsill where it gets plenty of natural California sunshine throughout the day. Within just a few days, you’ll notice fresh green shoots beginning to emerge from the center of each bulb, which is super exciting to watch!
4. Change Water Regularly
Swap out the water every day or every other day to keep your scallions healthy and growing strong. Stale water can develop bacteria or algae, which may slow down growth or cause the roots to rot.
California’s warm temperatures can make water turn cloudy faster, so staying on top of this task is important. Simply pour out the old water, give the jar a quick rinse, and refill it with fresh tap water at room temperature.
5. Transplant to Soil
Once your scallions have grown several inches of new green growth and developed stronger roots, it’s time to move them into soil. Fill a pot or garden bed with well-draining potting mix, creating small holes about an inch deep.
Gently place each scallion root into a hole and cover with soil, leaving the green parts above ground. California soil tends to be clay-heavy in some areas, so adding compost or perlite helps improve drainage and gives your scallions the best chance to thrive.
6. Water and Provide Sunlight
Water your newly planted scallions thoroughly right after transplanting, then keep the soil consistently moist but not waterlogged. Scallions prefer about six to eight hours of sunlight daily, which is easy to achieve in most California locations.
Check the soil moisture by sticking your finger about an inch deep—if it feels dry, add more water. California’s dry climate means you might need to water more frequently during hot summer months, especially if you’re growing in containers.
7. Fertilize for Best Growth
Feed your scallions with a balanced liquid fertilizer every two to three weeks to encourage lush, vibrant growth. Organic options like fish emulsion or compost tea work wonderfully and are popular choices among California gardeners.
Scallions are light feeders, so you don’t need to go overboard with nutrients. A gentle feeding schedule keeps the greens tender and flavorful without causing excessive leaf growth or weak stems that might topple over in California’s occasional strong winds.
8. Harvest and Enjoy
Snip off the green tops with scissors whenever you need fresh scallions for cooking, leaving at least two inches of growth above the soil. Your plants will continue producing new shoots for months, giving you an endless supply of homegrown flavor.
California’s year-round growing season means you can harvest scallions continuously without worrying about frost damage. For the best taste, pick them in the morning when they’re crisp and full of moisture, then use them immediately or store them in the refrigerator.