Repurposing kitchen scraps to regrow veggies and herbs is an eco-friendly and cost-effective way to get fresh ingredients right from your kitchen. Here are twelve of the best veggies and herbs to regrow from kitchen scraps:
- Lettuce: Cut the base of the lettuce and place it in a glass of water. After a few days, you’ll see new leaves sprouting.
- Cilantro/Coriander: Place the stems of cilantro in a glass of water, and roots will develop in a few days. Once the roots are established, transplant them into a pot with soil.
- Green Onions/Scallions: Save the white ends with roots intact and place them in a glass of water. They will regrow within days.
- Basil: Snip off basil stems and place them in a glass of water. Once roots develop, transfer them to a pot with soil.
- Celery: Cut off the base of the celery and place it in a shallow dish of water. New stalks will grow from the center.
- Garlic Greens: Plant individual garlic cloves in soil, and they will sprout green shoots that can be used like garlic chives.
- Mint: Take cuttings of mint stems and place them in water. Once roots appear, plant them in soil.
- Ginger: Plant a piece of ginger root in soil with the buds facing up, and new shoots will emerge.
- Lemongrass: Place the root end of lemongrass in water until roots develop, then transfer it to soil.
- Sweet Potatoes: Place a sweet potato in a jar of water with toothpicks inserted around the middle to suspend it. Roots will grow, and eventually, leaves will sprout from the top.
- Onions: Plant the root end of an onion in soil, and new green shoots will emerge from the top.
- Rosemary: Take cuttings of rosemary stems and plant them in soil. They will root and grow into new plants.
With a little patience and care, you can regrow these veggies and herbs from kitchen scraps, reducing waste and enjoying fresh produce at the same time!
