How to grow fruits and veggies from scraps
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Don't toss it; plant it, and regrow some of your veggies and fruit you may already have. This can help save money, cut down on food waste, and help with lessons about nature and sustainability. So, let's get growing!
Here are some you can regrow from scraps:
Celery: save the base and place it in a cup of water until the leaves start sprouting. Then, transfer the celery stalk to a pot with soil.
Green onion: cut an inch from the roots. Place them in shallow water and make sure the tops are not submerged in the water. Change the water every few days to keep them fresh. Shoots will continue to sprout, cut off what you need. Alternatively, you can place the roots in the soil to grow.
Romaine lettuce: save the base of the lettuce. Place the stem in water, ensuring it covers no more than 2/3. Leave it in a sunny place like your windowsill until you see leaves start to grow. Then, transfer to the soil for better growth.
Garlic: bury the clove under an inch of soil with the roots facing down and keep it watered. In a few days, you will have garlic sprouting. If you do not have access to soil, you can place the garlic in a small glass, and the tops will sprout.
Onions: save about an inch of the bottom piece of the onion with the roots. Cover lightly with potting soil and keep in a sunny area.
Basil: cut a stem about 10 cm high and place it in a glass of water with the leaves above the water line. Live the glass in a well-lit area but not in direct sunlight. Roots will begin to form in a few days; after they reach about 5 cm long, you can move them into the soil.
Ginger: plant a piece of ginger in a pot with soil; make sure the buds are facing up. You will notice new shoots and roots in about a week.
Rosemary: cut a 3-inch piece from a mature plant. Strip the leaves from the bottom half of the cutting and plant that end in soil.
Here is a quick cheat sheet:
Grow these tops: Cut about 1 inch of the top and place into water. Do not submerge.
Carrots
Beets
Turnip
Radishes
Daikon
Grow these roots/ends: Cut about 1-3 inches of the bottom and place into water. Do not submerge.
Green onion
Garlic
Fennel
Celery
Romaine lettuce
Bok Choy
Leeks
Onions
Lemongrass
Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
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