Saturday, September 26, 2009
How long does it take for green onions grown in Mexico and then purchased at my local grocery store, but then all the green parts are cut off for cooking and the white root part placed in water to grow, THEN placed in my garden be considered LOCAL and grown in Memphis? (yeah, that was a bit roundabout)
Is it when all the cells to regenerate and officially turn themselves over before they can be considered actually grown here or at least, re-grown here?
Does it get dual-garden-ship?
FUN EXPERIMENT (I've done this before, but killed the green onions off recently):
(1) Get some grocery store green onions
(2) Cut off the parts you need minus about 2 inches of white area w/rooty area
(3) Place rooty/white parts in a glass of water, with the white part at least half inch exposed
(4) Watch with wonder at the quickness green onions grow!!!
Point being, as long as (and it is highly possible that your green onions from the store are the variety that don't go bulbous/bunch, you can keep cutting and going back rather than pulling green onions all the time unless you are a white rooty bits fanatic.
I don't like buying the garden growing sets at the store because I find them expensive and usually more than I need for typically non-green onion eaters such as my husband and I.