Hi Lali and all you gardeners :-), Very impressed w/your green thumbs in getting grocery "volunteers" to reproduce in your gardens. I'm pretty much a "brown thumb-er" in that I basically can get thing to grow, but keeping them alive~ now that's a problem. For example: I just can't seem to get lemon grass to thrive. I've had a pot in full sun and they just limped along till it faded away. I have another pot, this time under a light shade cloth and it's not doing much better. What's the secret here?

I had two fig trees in my home over winter (I was eating ripe celeste figs in May), and I air layered them, took off the rooted sections and potted them (all thrived), and then cut those bare branches back to send to a friend. The tree never did go into dormancy, as I didn't let it get cold. The cuttings that I took off, I put into moist paper towelling and put in the vegetable crisper of the fridge for a week before sending them off. He told me that the four cuttings I sent him all grew well when he planted them. You can put cuttings into dormancy yourself at any time of year with this method, and they rebound nicely to take off with growth. John in Canada.

I used some green onions from the store. I don't like the white part, it's a little too acrid for me. I was getting ready to toss them and realized there's roots on the end. so I just stuck it in one of the net pots in my hydro unit. a week later I had green leaves shooting up about 6 inches. I did that with the remaining onions I had bought and now I have an unending supply of green onion. whenever I want some I just go out and cut off a couple of leaves. most of the onions have leaves about 2 feet long now.

I have some Cover Blubbers, but I got mold on a couple of them and it didn't come off. The company replaced them, which is awesome (I was just informing them, when I told them, not expecting anything from it except maybe tips for cleaning the mold), but I'm really careful about what I use them for now. They're fantastic, even given the limitations. The harder kinds might be less prone to having mold stick. My answer of what I do is the same for only a slice removed, though that might not have been clear--and it might not work for you, or how you want to store things, but just to be clear: I use plastic wrap, and put it right up against the flesh, which means, pushing into the wedge area that has been cut out. If it needs help staying in place, I'll wrap another piece over it, but I always leave half the melon free, especially a cantaloupe, so the rind can breathe. Works for me. :)