Balcony potted scallions: cut one harvest after another, netizens exclaim they can't finish eating them and want some

I came across a netizen's balcony vegetable-growing post and it instantly made me crave them - just an ordinary plastic pot, yet it was actually packed with lush green scallions. They casually cut a handful to scramble with eggs, with the caption "plant once, eat for half a year, simply can't finish them all," and the comments section blew up instantly, with everyone asking for a tutorial!

"I had no experience the first time, so I just randomly found an old flowerpot, filled it with some leaf mold mixed with garden soil, scattered a handful of scallion seeds, and didn't expect them to grow so wildly." The most amazing part is the "cut-and-regrow" harvesting method. They said "Don't pull them up by the roots, cut them close to the soil surface, and new leaves will sprout in a few days. I've already cut them for the third time now. For stir-fries or cold dishes, just grab a handful anytime - fresher than store-bought and no pesticides."

The comments section turned straight into jealous lemons:

"The scallions I buy rot after three days in the fridge, and your pot can be harvested on repeat?"

"Send the seed link! My balcony is sitting empty"

"I've killed them twice before, please give a detailed tutorial!"

"wilted scallions," comparing them to the netizen's pot full of green, jokingly saying "this is the difference between raised by a real mother and raised by a stepmother."

"I originally wanted to grow them for occasional use, but now I eat scallions every day - scrambled eggs, tossed noodles, scallion pancakes. The whole family is almost turning into 'scallion spirits.' Please tell me how to make them grow slower."

By the way