Fresh herbs in winter are a reality even for those who don’t like to tinker with seedlings, don’t want to spend money on bunches from the store and aren’t ready to start a vegetable garden in the kitchen. An easy way is to grow onions in regular egg trays. It's clean, compact and cheap, and you can harvest 12 months of the year. The author of the Zen channel “Harvest Garden and Vegetable Garden” (12+) spoke about this.
Take plastic egg trays, wash them thoroughly and make 3-4 holes in each cell for drainage. Place the tray on a tray with sticks or matches underneath to prevent the water from stagnating. In each cell, place an onion with a diameter of 3–4 cm, dense, without rot or mold. Carefully cut off the top by 5–7 mm. This will speed up growth.
The first shoots will appear in 3-4 days. After 10–12 days, the greens can already be cut into an omelette, salad or soup. Water every two days in winter, a little more often in summer, but always drain excess water from the pan after 20-30 minutes. It is better to underfill than to overfill, since onions rot from dampness, not from drought.
To have greens on the table every week, start an “onion conveyor belt”: plant a new tray every 5-7 days. Keep 3-4 trays at different stages of growth at a time. You can harvest 2-3 crops from one bulb, just don’t cut off all the greens, but leave 3-4 feathers.
It is easy to fit three trays on a standard 30 cm wide window sill. This is enough to provide a family of 4 with fresh herbs. Everything looks neat, nothing rolls around or creates a mess.
Store cut greens in an airtight container with a damp paper towel in the bottom. This way it remains juicy and fresh for up to 5 days, and does not wither within a day, as in a plastic bag.
This way you save on purchased greens, eat only fresh and turn your windowsill into a mini-garden that works without any hassle.
