Green onions

Green onions invariably go bad so quickly in my refrigerator that I often end up throwing them away before I have a chance to use them. So, more than two weeks ago, I decided to find a way to keep them fresh.

I trimmed them and placed them in a glass of water. Within a day or two, new shoots began to appear—and they’re still healthy today.

Now, whenever I make scrambled eggs, I simply snip off the most mature leaf with a pair of scissors, cut it into small pieces, and add it to the eggs.

Fresh green onion makes a remarkable difference. You can really taste it.