California Farm Windowsill Shallots, Garlic, Chives, Scallions, Lemon Grass

Name: California Farm Windowsill Shallots, Garlic, Chives, Scallions, Lemon Grass
Yield: 2 people
Cuisine: American
Ingredients: 1 Tuber of chinese garlic chives; 2 Bulbs of dry elephant garlic; 1 dry shallot bulb with root; 1 dry Egyptian walking onion bulb; 1 Clump of fresh chives with root; 8 fresh scallion bulbs, roots partly trimmed

Hobby Horseman @HobbyHorseman

California, United States

Farmgrown or storebought onion family ( allium) bulbs and tubers grow year round when rooted in water and planted indoors in windowsill boxes. You can trim the fresh greens daily for cooking. The ones that work well for us: garlic scapes, shallots, chives, chinese garlic chives, walking onions, scallions, lemon grass. You can buy these fresh or dried from the organic shelf in your supermarket, they will sprout once planted. I have planted them and will post more pictures as they sprout.

Hobby Horseman @HobbyHorseman

California, United States

Saved

Ingredients

Daily harvest

2 people

1Tuber of chinese garlic chives
2Bulbs of dry elephant garlic
1dry shallot bulb with root
1dry Egyptian walking onion bulb
1Clump of fresh chives with root
8fresh scallion bulbs, roots partly trimmed
Equipment: self watering windowsill planterbox 11” x5” x5” (amazon)
Cost: 3 planterboxes $21, potting soil $6, $9 per box

Saved

Steps

Daily harvest

1

Plant the base of a storebought garlic bulb of your choice in glass of water, greens will sprout in days, called scapes. Trim daily. Plant bulb in potting soil when roots have developed.
2

Scallions (green onions) : buy a fresh bunch with trimmed roots, plant in moist soil in windowsill, cut as needed when the shoots start growing, usually in a few days. Lemon grass starts growing after a few days in water, makes new roots in a week or two.

Saved

Cooksnaps

Saved

Hobby Horseman @HobbyHorseman

on August 25, 2022 15:42

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.