![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
I last bought scallions at Russo's, in early May. I'd just read an article about proper storage of different kinds of produce, which suggested that keeping scallions in a vase on the counter was the best way to store them (An article on the Internet! It must be true!). So I tried it, using a pint jar as a vase on my dining room table. And amazingly, it worked really well: I'm just now getting to the end of this bunch. As I snipped stalks (shoots? leaves?) off near the bottom, the plant continued to grow. I kept water in the jar, and they just kept growing, though when they were tall enough to fall over, I made a point of using them (if they'd been in dirt, I don't think they'd've tipped, though the chives do sometimes do that). They've thinned over time, and I think their growing power is just now being spent. However, I think farmers market scallions could last longer, partly because they haven't had their (non-root) ends cut off, and partly because they'd have less time on the shelf.
It got me thinking about other things usually kept in the fridge that have roots or growing power. The previous Russo's jaunt (I don't know why it's been Russo's produce to experiment on so far *scientist cackle*, it just is) was before Passover, and I bought a horseradish root for no reason I can figure out now. I kept thinking I'd do something with it (though the only recipes I could find online were for sauce on meat/fish), but didn't (no clue why the idea of horseradish-infused honey keeps meandering through the brain), and when I was looking through the things in the fridge, I realized it had started to grow roots, plus an onion-dome-shaped green proturbence that I'd seen when ginger started to sprout. Since I still hadn't done anything with it, last week I put it in some dirt, and this week already have stems that are between half a foot and a foot tall. I went looking, and it seems that the leaves are edible, so I may yet use it (other than dividing the root in the fall and again contemplating recipes; perhaps I should try pickling bits of it? or perhaps a liqueur with some complementary fruit (what?)).
It got me thinking about other things usually kept in the fridge that have roots or growing power. The previous Russo's jaunt (I don't know why it's been Russo's produce to experiment on so far *scientist cackle*, it just is) was before Passover, and I bought a horseradish root for no reason I can figure out now. I kept thinking I'd do something with it (though the only recipes I could find online were for sauce on meat/fish), but didn't (no clue why the idea of horseradish-infused honey keeps meandering through the brain), and when I was looking through the things in the fridge, I realized it had started to grow roots, plus an onion-dome-shaped green proturbence that I'd seen when ginger started to sprout. Since I still hadn't done anything with it, last week I put it in some dirt, and this week already have stems that are between half a foot and a foot tall. I went looking, and it seems that the leaves are edible, so I may yet use it (other than dividing the root in the fall and again contemplating recipes; perhaps I should try pickling bits of it? or perhaps a liqueur with some complementary fruit (what?)).