As with many other edible plants, I don't like having to buy and use scallions from the grocery store for some of the following reasons:
- As I clean the store-bought produce I cannot help thinking about all the people who touched this food and the different substances with which they might have come into contact.
- The bunches are more than I can eat at one time, and I don't like being wasteful or eating food that is past its prime.
- They are attractive growing in my kitchen.
- I know they are organic and safe.
But when I looked into the idea of starting scallions from seed, I realized that would take too long and be labor-intensive to boot.