- 1). Start by buying a bunch of spring onions at the supermarket. Choose the freshest ones you can find. They will have crisp dark green leaves and hard, white bulbs with roots. Wilted leaves and soft or slimy bulbs are not fresh.
- 2). Prepare containers by filling them halfway with quality potting soil that is light and drains well.
- 3). Cut the leaves off the bunch of onions, leaving the bulb and roots intact. Use the leaves in your recipe or freeze for future use.
- 4). Position the bulbs in the containers allowing at least an inch of space between bulbs. Add potting soil to cover up to three-quarters of the bulbs. Leave the tops of the bulbs exposed (do not bury the bulbs completely). Water well.
- 5). Place the containers on a kitchen window or a window location that receives much light. About 6 hours of direct sunlight is recommended, but a very bright window is sufficient.
- 6). Water the container when the soil feels dry. Be sure drainage is good because onion bulbs rot in standing water.
- 7). When leaves have grown, cut off leaf sections to fill the quantity needed in your recipe. Use scissors for clean cuts.
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