Posted by & filed under Disaster Strategies, In-Home Preparations, Prepper Guide.


Do you find yourself going to the supermarket and buying herbs or green supplements, such as chives and green onions or scallions to garnish and complement your meals?  I buy them, but even if I try to use them all up, I never can and at least half go bad and I always have to buy them new each time.  Even though they don’t cost that much, the costs go up each time I buy a bundle of something (and I always need at least 2-3 bundles of different herbs).  I found a very easy and cost effective way on how to save money and use the herbs/greens for an emergency food storage unit so you can have them in an emergency situation or disaster.  It can be a part of your survival/vegetarian foods storage so when all the supermarkets are closed, you still have a reserve on stock for your family’s food needs for your very own emergency food supply.  Disaster planning has never been so easy!


Here is a step-by-step guide on how to preserve your own herbs/greens for your very own emergency food storage that is fresh and delicious.  It’s cheap, easy, and FUN!

Supplies You Need for your Emergency Food Storage:

*Bundles of different Greens/Herbs with ROOTS

*Pot of any size with dirt or a plot of dirt in your backyard or any place in your property

Step 1:  Go to the stores to buy herbs/greens with ROOTS on them – big, sturdy roots that have not been cut off.  This works well for green onions (scallions), chives, and other greens with roots on them.  As you can see here, I also used ancha cilantro, but they are not so common in the states, but they grow very fast and well.  They are found all throughout the Caribbean and Dominican Republic.  They taste a little like cilantro, but with sturdier, broader, flatter, and bigger leaves.  Note:  I tried this on regular cilantro and although they grew, they grew in slow and not so leafy.  Just experiment what works for your very own emergency food storage.  Even better, if you have the land for your greens/herbs, then use that instead of a potter and keep growing things you buy anyways and slowly, your garden will spring up big and plentiful.



Step 2:  Cut the top of the greens/herbs off.  You can use this immediately on your food and bag it up, put in the fridge for later use.  I like to cut close to the roots so I have more greens to eat.

Scallions#3 Scallions#4 scallions#5

Step 3:  Dig in the dirt (I use my hands, but you can use any gardening tools/equipment you have) to make a little hole.  Then put the roots in the dirt with the tips still showing on the potter.

bowl#1 chives#1 cilantro#6


Step 4:  I just buy a bundle of ancha cilantro, chives, scallions each time to use and just saved the roots to plant.  In no time at all with watering each day, they spring and grow back up, giving you another supply to cut up daily to use in your meals.  You can just chop the ends off and it keeps growing.  I planted 2-4 of each herbs/greens for the pot and now it’s full, I can’t keep up eating it all.


As you can see from above, the stumps grew into nice new leaves.  It keeps regenerating as you can the tops off.

Step 5:  Maintenance is easy.  The tips can get dry and white-ish fast so every few days, just take scissors and snip the dry tips off.  Water each day and keep planting any herbs/greens with the roots on and in no time at all, you have your very own vegetarian herb garden that you can use for disaster planning as your very own emergency food storage.

clean#1 clean#2 bowl#2 final

Disaster planning to make your very own emergency food supply that is fresh and live has never been so easy!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>