A little resourcefulness never hurt anybody. In fact, it very often helps!
That’s why we’re here today to help you make the most out of a few kitchen resources you may be throwing away!
There are a few veggies and herbs that are easy to take care of and easy to grow from the kitchen scraps you’re throwing away. What better way to not only save a few bucks at the grocery store but to also become that much more aware of where your food comes from?
With basil, you’ll need to start with a cup or glass of water before transferring your new plants to soil. First, you’ll cut about 3” from a fresh stem, just above a node, and remove the leaves along the bottom 2” of the stalk. Place your cuttings in the water so that the leaves are on top and above the water. Once you see the roots have formed and grown 2 inches, transplant the basil to soil and begin harvesting when your new basil is fully grown with mature leaves.
Before you cut your celery all the way down, keep about 2 inches of the base intact. Set this base in a glass with ½” water in the sunlight and change the water every other day. After 5-7 days, you should see the center turning a deeper green. At this point, transplant it to the soil until it’s fully grown with stalks.
To get more from your garlic, select one of the large, outer cloves from your current bulb. Place it directly in the soil, base down, and cover it with about 2” of soil. Pat firmly. Your new garlic will be ready to harvest when the green tops have started to brown and wilt.
Similar to the celery, when you’re cutting your green onions, keep about 2 inches of the roots and base intact. Place your roots in ½” of water, making sure they get sunlight. Change this water every other day. These you can transfer to soil after 5-7 days or you can keep them in the glass of water. Begin harvesting them when they’re fully grown.
When you’re chopping up a head of lettuce, keep about 2” of the base intact. To grow more for later, set the base in a glass of about ½” of water, and place it in sunlight. Change the water every day. After about 5-7 days, you’ll see some new leaves sprouting from the center and roots forming. Transfer the base to soil and begin harvesting the leaves when they’re about 6-8 inches tall.
To regrow mint, you’ll do the exact same thing you did with your basil: begin with a 3” piece, cut just above a node, and remove the leaves along the bottom 2 inches. Put your cuttings in water, leaves-side up. After you see roots forming and they’ve grown about 2 inches, transplant the mint to soil.
When chopping up onions, your scraps should still have about 1-2 inches of the root base intact. Plant the root directly in the soil with a thin layer covering the cut top. Since only the center is needed to regrow an onion, if you need to trim the sides to make room in your indoor garden, that’s fine. Your onions will be ready to harvest once the green tops have yellowed and fallen over.
Do you regrow any foods other than the ones we’ve mentioned? Tell us about them in the comments!