Whether you call them rootings, cuttings, scraps, or garbage, many fruits and vegetables can be regrown from often discarded leftovers.
And although this sounds complicated, it’s actually fun and easy for all ages. Simply start with good-quality organic produce, add water and sun and you’re done.
4 Vegetables You Can Regrow Again And Again
Most varieties of lettuce, bok choy and cabbage can be regrown this way. Cut off the bottom section of the lettuce and place the flat end in one-half inch of water and set in a sunny window. Top off with water as needed. After three to four days, roots and new shoots should emerge. Once this happens, transfer and plant in soil.
Cut a raw white or sweet potato, with visible sprouts or eyes, in half. Insert toothpicks between the cut edge and top of the potato and suspend it in a container of water, cut-side down. Place in direct sunlight. Sprouts should emerge from the top of the potato in about four days. Once the sprouts reach 4 inches, twist them off and set in a dish of shallow water. Change the water every few days. Plant them in organic soil when the sprouts have 1-inch roots.
3. Green onions
Perhaps the easiest vegetable to regrow is green onions. About 1-inch from the roots, cut the green section off, leaving the white base. Place the base in a glass container and add water, but don’t fully submerse the base. Place in a sunny window. Change water every few days. Trim green onions as needed.
All you need is a single clove to regrow garlic. Place a clove, flat side down, in shallow water or directly into soil, and wait for shoots to emerge from the top. Place in full sun. Once new shoots have established, cut them back so your plant produces a bulb. Plant bulbs in the fall for bigger and more flavorful results. In areas that get a hard frost, plant six to eight weeks before first frost. In southern areas, February or March is a better time to plant.
Once you’ve tried regrowing these easy vegetables, try others. Try growing celery, carrots, ginger, avocado and even pineapple, too.