Growing vegetables from your kitchen scraps is one practical and self-sustainable means of reducing wastes in today's world. Further, it reduces constant trips to change vegetables. This simplest practice is not only going to save money but also provide a fulfilling and enjoyable experience with gardening. Aside from having a bigger, healthier dose of green on the planet, regrowing vegetables from scraps does come with the thrill of raising your very own food. Here's a step-by-step guide on some of the most popular vegetables regrown from scraps.
Green Onions/Scallions
Probably the easiest in this regard is the green onion. Cut the white base, and leave the roots intact. In a few days, you will see some green shoots on the paper base formed by such cuttings. Replace with fresh water a few days apart, so it doesn't get stinky and promote the growth of mold. When the roots have developed, transfer them in some soil, and you shall have a continuous supply of fresh green onions. They grow fast, and you can cut them many times for consumption and regrow. The space they take is minimal that even an urban gardener can grow them on a window sill.
Lettuce
Another popular plant among home growers is lettuce, which grows fast and comes back with great vigor. Place the bottom half of a head of romaine or butterhead lettuce in a shallow container with about half an inch of water in the bottom. Put it in a sunny spot and change the water every two days. Within a week, fresh leaves will grow from the middle. Within a few weeks, you will be using fresh lettuce leaves in your salad. If you wish to get fresh, homegrown lettuce from a very negligible area of your garden, then you can follow this method. The new leaves always seem to be tender and full of flavor as compared to the ones you purchase in stores.
Celery
Celery, too, is regrown much like lettuce. Cut the base off and place it in a shallow amount of water. Place in a sunny location, changing the water to keep it fresh. In one week or less, you will see new leaves starting to sprout from the center. After seeing the roots develop much more and new growth, transplant the celery into some soil. This will continue to grow and can be harvested again. Regrowing vegetables does not only reduce food wastage but will also make available a continuous supply of fresh, crispy celery to dishes.
Carrots
Although you cannot regrow the root of a carrot, you can grow new greens from the tops. Take the top inch off a carrot and cut side down, rest it in shallow water in a shallow dish. Within a few days, you will begin to see new green growth from the top. These can then be added to salads, used in soups, or just as garnishes. This can be a useful and fun project for kids to understand the growth of plants and living green. Also, carrot greens are powerhouses of nutrition and will give you a healthy supplement to your meals.
Garlic
Growing garlic from just one clove is very easy and simple. Take one clove and bury it in the soil upside down—that is, with its root facing down and the pointed end slightly exposed. Place this in a sunny spot, and after some weeks, you will have new shoots. This will form into a new garlic bulb over some time. Even the green shoots of the plant, or what are called garlic greens, can be used like scallions while waiting for the bulb to mature. This is one sure way of having a continuous supply of garlic, without running out, to add flavor to dishes and for its medicinal benefits.
Onions
Onions can be regrown from the root end. Cut off about an inch from the root end of an onion and place it in a shallow amount of water in a dish. Be sure to include at least some of the roots. Once it has started sprouting and growing new roots, you can transplant it into soil. If taken care of properly, it will grow into a whole onion plant and give you onions for use in your kitchen. Onions are one of the universal vegetables, used in many dishes, therefore this addition will be extremely useful for a house garden.
Potatoes and Sweet Potatoes
These can be regrown from scraps that have formed at least one eye (bud). Cut the potato into pieces, making sure each piece has at least one eye. Let them dry for a day to prevent rot, and then plant them in soil, eyes upward. Not long after that, they will grow into new plants and reward you with new potatoes. Other than being little wasteful, this method can yield quite a big return since a small piece of potato can grow and become a new plant with several potatoes on it.
Ginger
Ginger is the real all-use root, easily regrown. Take a ginger with eye buds forming and plant it in soil, facing the buds upwards. Keep the temperature warm, humid with indirect sun, and it will sprout into new shoots and roots. Within a few months, you can harvest fresh ginger. Not only does ginger add flavor to dishes, but it is also loaded with many health benefits like anti-inflammation and digestive properties.
Leeks
Just like green onions, the bases can be used to raise another leek. Place the base in a shallow amount of water and put it in the sun. Replace water every few days so that mold does not form and the plant stays fresh. Once new roots and shoots develop, transplant it into the soil. This will give a continued supply of fresh leeks to be used in soups, stews, and other dishes. They are mild in flavor, onion-like and add a nice touch to many dishes.
Bok Choy
Bok choy can be regrown from its base as well. Place it in a plate of water and set it in the sun. Within a few days, new leaves will grow from the center. You can transplant it into soil in a couple of weeks to continue growing. Bok choy is a nutritious vegetable predominantly used in Asian cuisine; hence, the freshness ensured by its regrowth at home will be perfect for stir-fries, soups, and salads.
Growing Herbs from Cuttings
Another green and low-cost way to practice gardening is growing herbs from cuttings. Most herbs, like basil, mint, and rosemary, grow quite well from cuttings. Take a vigorous shoot of the plant with a node, strip the lower leaves, and drop it in water. When the roots have formed, transplant it in soil. In that way, you will be increasing your herb garden without extra buying of new plants and continuously be supplied with fresh green for your kitchen. Herbs grown from cuttings tend to be quite hardy and quick to fill out so that you can have nice, juicy toppings for many dishes.
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