Did you know that some common kitchen vegetables can regrow from scraps? With a bit of sunlight, water, and patience, you can create a self-sustaining mini garden at home—no need for a green thumb! Here are 7 easy-to-regrow veggies that save money and reduce waste.
Save the bottom 1–2 inches of your leek and place it root-side down in a glass of water. Keep it in a sunny spot. Once new green shoots appear, transfer it to soil for continued growth.
Cut off the leaves and keep the stem base. Put it in a shallow dish of water near sunlight. New leaves will sprout within days. Plant it in soil once it’s about 2 inches tall.
Just like lettuce, keep the heart of your celery and place it in water. After a few days, fresh stalks and leaves will begin to regrow. Move it to a pot when strong enough.
Place the white roots in a cup of water. In just days, green tops will grow back. Trim as needed and let them keep regenerating. You can also transplant them into soil for longer cycles.
Plant a garlic clove in rich soil with the pointy side up. In a few months, you’ll harvest a whole new bulb. Great for outdoor gardens or deep pots indoors.
Keep the cabbage core and sit it in a shallow water dish. Once you see new leaves and root nubs, move it to soil. It will form into a whole new head over time.
Cut a sprouting potato into chunks, each with at least one eye. Let them dry for a day, then plant in deep, loose soil. In a few months, you’ll dig up your own fresh potatoes!
Bonus Tips: Use nutrient-rich soil and place your containers in a sunny area. Water regularly, but don’t overdo it.
This method works great in kitchens, balconies, or tiny backyard spaces. Try it out and share with fellow gardening lovers!
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