So I recently started and have been struggling to figure out the right amount of veggies to get without them going bad before I get to eating them. Are there any preservation tips or buying strategies you guys have used to prevent this? Also any other tips other than just plain preservation are welcome too since I am pretty new to this way of eating.
On this matter, and this is overcomplicated, but avoid having water in contact with the bulbs.
The roots should be roughly 75% submerged or less. 100% immersion in water will kill the green onions because they have air roots and those need to be able to breathe.
Suspending green onions over water can be a bit tricky. If you’re going to use them in a typical timeframe then the damp paper towel method on the roots is going to be best for a simple option for getting the most lifespan out of your onions without it being fiddly.
If you want to really step it up a notch or you want your green onions to last for weeks or longer, get a net cup and place it into a jar or a drinking glass. This will suspend the green onions above the water and as long as you have a few roots reaching the water through the net cup, the onions will keep on growing. (You can also DIY a net cup by modding a small pot and cutting holes into it.)
Put it by a bright window sill, if possible.
At this point you’re only about one step away from non-recirculating hydroponics (aka the kratky method) and, by adding hydroponic nutrient to the water, you’re there. There’s a little bit more to it but that’s probably overcomplicating things a whole lot.