There is something about scallions.
I always think I will want them.
But then, I don’t use them.
Instead, I put them in a jar of water,
and I keep them there for weeks.
Months, even.
Watching their white roots grow down.
Watching their outer stalks go delicately crisp,
their long points stretch up yellowing tips.
Observing how many shades of green
green white
yellow green
light greenish brown
they can produce.
Am I trying to preserve them?
Do I love to watch them die?
Is this an ingredient or an experiment
or is it art?