Adding more nutrient-packed foods to your diet doesn’t have to cause a strain on your budget. Growing your own produce can be a rewarding way to improve your health, and it doesn’t have to mean an expensive trip to the garden center. You can grow your own organic vegetables from the unused portions of vegetables you have right in your kitchen. Not only does growing food from scraps save you money, it also prevents food waste. According to the Food and Agriculture Organization of the United Nations, fruits and vegetables have the highest wastage rates of any food. Before you head to the trash can or compost heap with those leftover veggie remains, check out these tips on how to regrow vegetables from scraps and get your garden growing.
12. Romaine Lettuce
The next time you make a Caesar salad, don’t toss the stem. Put it to work growing the greens for your next salad! Start with a full head of romaine lettuce. Cut the leaves from the stem about an inch from the bottom. Place the stem in a shallow bowl with about ½ inch of water on a sunny windowsill. Replace the water in the bowl every one to two days to prevent the lettuce from spoiling. In about 10 days, your lettuce stem will have sprouted enough leaves for a small salad, or you can transplant it into soil for further growth.
11. Bok Choy
Bok choy is also easy to regrow. Cut off the base of the bok choy and place the cut side up in a dish of water on your windowsill. Change the water in your dish every day or two and give the top of the plant a light misting of water. In about a week, the outer edges of the bok choy will turn yellow, and in about 10 days the center should begin to grow. At this time, transplant the vegetable into your garden or a pot of soil. Keep the plant watered, and in about three months you will have more delicious bok choy.