- 35 Foods You Can Regrow From Scraps Inside Your Own Home – Part 3
- Rooting Cabbage Bottoms – Tips On Growing Cabbage In Water
- How to Grow Cabbage from Kitchen Scraps
- How to Grow Two Heads of Cabbage from One Plant
- Leave a Little to Grow On
- Cabbage Growing and Harvest Information
- Where to Grow Cabbage
- Recommended Varieties of Cabbage
- Soil for Planting Cabbage
- Planting Cabbage
- How Cabbage Grows
- Cultivating Cabbage
- Harvesting Cabbage
- Pests for Cabbage
- Diseases for Cabbage
- Herbs to Grow from Stem Cuttings
- Root Veggies to Regrow for Leafy Tops
- Tuberous Roots & Stems to Regrow Entire Plant
- Bulbs, Stems and Modified Stems
- Bonus Items
- 2. Garlic Greens
- 3. Tomatoes
- 4. Pineapple
- 5. Green Onion
- 6. Carrot Greens
- 7. Potatoes
- 8. Celery
- 9. Basil
- 10. Ginger
- 12. Bok Choy
- 13. Cilantro
- 14. Mushrooms
- 15. Lemongrass
- 16. Fennel
- 17. Mint
- 18. Rosemary
35 Foods You Can Regrow From Scraps Inside Your Own Home – Part 3
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This is part 3 of our three-part series on 35 foods that you can regrow from scraps. Stop spending so much money on groceries when you can eat freshly-grown food right out of your kitchen. If you want to see the first 20 foods, go back to Part 1 and Part 2.
This can be done for both green an purple cabbage. Cut off a small slice at the end of the cabbage with the stem on it and put the stem facing down in a pot of soil with the rest facing up in the air. Make sure to water every couple of days and within a couple of months you’ll have a brand new piece of cabbage. For optimal growth, make sure to keep it in lots of sunlight.
Beets are popularly grown for their roots, but their leaves are also edible. When you regrow this plant, make sure to get some extra vegetables by eating the leaves. Cut off the bottom portion of the beet where the root was and stick the bottom-half in water with the other half exposed to the air. This can be best done by sticking a few toothpicks in the side and leaving it hovering over a cup full of water. You’ll notice that roots will be a lot more elongated after 3 weeks. From this point you can transplant it into a pot of soil and wait a a month or two for it to fully mature.
Rutabagas take about 90 days until maturity and do quite well in the winter. After harvesting, you can even pressure can them or keep them in a cool cellar until you want to eat them. Planting them is very similar to planting a beet. Cut off a small slice at the bottom of the plant that has the root on it. Stick it over a cup of water and wait a few weeks until you see elongated roots. Once those are grown, transplant the rutabaga into soil and wait a few months until it’s fully grown. You’ll be surprised about how fresh and delicious it tastes when you grow it yourself.
We placed this plant near beets and rutabagas because the way they grow is very similar. All 3 plants start out growing roots along with green leaves sprouting out from the top. Cut off the end with the stem and wait for roots to grow. Once this happens after a couple of weeks, transplant the turnip to a pot of soil and wait about 3 months for the plant to fully mature. Just like beets and rutabagas, turnips do a lot better in harsher weather conditions than most other vegetables.
You know the top part of the carrot that no one likes to eat? Keep it instead and grow a new one. What you need is a glass, some water and 1 inch of the carrot type. Remove any green that you find on the top of the carrot. This makes it easy to see if new green is sprouting out. Make sure to change the water every few days. After about 1 week you should notice some progress. This is when you can place it into a pot of soil. After about a month the carrot should be fully matured. This one is easy and excellent for kids.
Almost everyone loves apples, but no one likes to eat the seeds found within the core. Before you toss them, keep them and place one in a pot of soil. Water it daily and after a week or two you should notice a tall stem sticking out of soil. The problem with this fruit is that if you wait long enough, the apple can grow into a full-grown tree. This might be a little too big for your kitchen, but you’ll never be short of apples. This works for any type of apple. Keep the soil moist but not drenched in water.
Peaches can be grown just like an apple. Take the seed from the core of the peach. Soak it in water for a day so that the seed starts to germinate. Dry off the seed completely with paper towels and place it in a pot of soil. Water it daily and keep the soil moist, but make sure not to drench it in water. Wait a week or two to see if you see a stem sticking out of the soil. After a while, you may want to consider transplanting your pot of soil to outside. If kept growing, this seed will grown into a full-size peach tree.
Lemons are used in so many different types of recipes such as a topping to salad or even in tap water. Take the inner seed of a lemon and place it a few inches beneath the soil in a pot near your home. Near a window sill is preferable for sunlight. Water the pot every day keeping it moist but not drenched in water. If within a couple of weeks you notice a small, green stem sticking out from the dirt, the plant is healthy and will keep growing. In a few months you’ll be able to pick off a lemon from your brand new tree. If you’re afraid it might be too big for your kitchen, transplant it outside.
Instead of eating the nut, take one and dry it. Place it in a pot of soil and water it daily. When the plant becomes a few weeks old and you notice a stem sticking out from the soil, transplant it to outdoors. It’s best to save this one for the summer as hazelnut trees don’t do well defending themselves in cold weather. The only problem with growing hazelnuts is that a tree usually takes a few years before it can start bearing nuts. If you really love nuts and you’re patient, this one can be done.
All you need for this is a glass of water, toothpicks, potting soil and some radishes. Take a radish, cut it in half, and cut off some of the green leaves on the top, but make sure to leave at least a small portion. Place the top half dangling over water by using toothpicks to suspend it in air over the glass. Just make sure that it’s not completely submerged. In a few weeks you’ll notice that roots are starting to grow out from the bottom. From there you can transplant it to a pot of soil if desired. It’s a really easy process. If it doesn’t work, try using the bottom half instead.
31. Bok Choy
Regrowing bok choy is really easy and can be done just like lettuce. Cut off about an inch-long piece of bok choy from the bottom and place it in a glass of water. Wait about two weeks and you’ll already notice that leaves are fully-sprouted and roots have grown. If you want, you can eat the leaves now or continue to let it grow by transplanting it to soil. From there you’ll have to wait another couple of weeks. Just make sure to change the water every couple of days.
Growing leeks has never been easier. All you need is some scraps along with a small glass of water. It’s along the same line as celery. Cut the leek down by the white part on the bottom leaving the roots in-tact. Put a few toothpicks in it to suspend it in the water, giving it some stability and making it so it’s not completely submerged in the water. Every couple of days change the water. Within a few weeks you’ll have fully-sprouted leeks. Cut off the white part again and regrow them a second time. You can transplant this one to soil, but not necessary.
Rosemary can easily be regrown by using cuttings. You’ll most likely need a pot of soil for this one. Cut off a leaf or stem from a big plant and place it in a cup of water and let it grow for a few weeks. After that, transplant it to soil, keeping the soil moist but not drenched. Wait a few months and you’ll have a fully-grown rosemary plant. This one doesn’t do too well in the winter, so try and save it as a summer project.
Mint is an excellent leaf for taste and is a great plant to grow indoors due to its high price. Similar to rosemary, take off a stem and place it in water for a few weeks. It will start to sprout roots. At this point, it’s best to transplant this one to soil if you want it to sprout into a whole new plant. Wait a month or two and you have a full mint plant. I love taking these leaves for mixed drinks and smoothies.
35. Lemon Balm
Lemon balm is true to its name with a nice, bright, lemony scent. You’ll definitely want to use soil for best results with this plant. First take off a small leave and place it in water for a few weeks. Once roots start to grow out, transplant the stem into a pot of soil. It should be ready in about two months. Make sure to water 1-2 times a day, but don’t make the soil too wet. This one is my personal favorite to grow since it freshens up the scent of the kitchen.
By regrowing vegetables at home, you can cut off a lot of money from your monthly grocery bill. Produce is only getting more and more expensive along with the price of gas. Do yourself a favor by growing fresh fruit and vegetables from your very own kitchen.
Since you’re going to be growing at home, it’s best to buy organic plants. Even though it’s slightly more expensive, you’ll only be buying at organic prices one time. From there, you can keep using scraps to regrow the same plant over and over again.
See a plant that’s not on the list and is easy to regrow? Let us know in the comments below. Thanks for reading and happy frugaling!
My name is Jason Wuerch and I’m currently located in Madrid, Spain running a personal finance blog called Frugal For Less. My goal is to help everyone and anyone willing to make and save money through easy and simple ways that don’t require much effort. Just because you’re frugal doesn’t mean you have to give up life’s luxuries.
Rooting Cabbage Bottoms – Tips On Growing Cabbage In Water
Are you one of those people that prep their produce and then tosses the scraps into the yard or garbage bin? Hold that thought! You are wasting a precious resource by tossing out potentially usable produce, well unless you’re composting it. I’m not saying everything is usable, but many parts of produce can be used to regrow yet another. Growing cabbage in water is a perfect example. Read on to find out how to grow cabbage (and other greens) from kitchen scraps.
How to Grow Cabbage from Kitchen Scraps
I do all the grocery shopping for my family and over the course of the last year have steadily watched the receipt stay the same size while the total grows. It’s no secret that food is expensive and getting more so. We already have a garden, so that cuts the cost of produce at least, but what else can a self-professed budget queen do to slash the grocery bill? How about regrowing some of your produce in water? Yep, some foods easily regrow in just a little water. Many others can too, but then once rooted, need to be transplanted to soil. Rooting cabbage bottoms can also be transplanted into soil, but it isn’t necessary.
Growing cabbage in water is just that, growing in water. No need to transplant and the water can even be recycled water from say, cooled pasta water or water collected while waiting for the shower to heat up. This is the ultimate cheaper than dirt, DIY.
All you need to regrow cabbage in water is in this sentence…oh, and a container. Simply place the leftover leaves in a shallow bowl with a small amount of water. Place the bowl in a sunny area. Replace the water every few days. Within 3-4 days, you will notice roots and new leaves beginning to appear. As mentioned, you can plant the rooting cabbage bottoms at this juncture or just leave them in the container, continue to replace the water and harvest the new leaves as needed.
It’s that easy to regrow cabbage in water. Other vegetables can be grown in much the same manner from their discarded kitchen scraps and include:
- Bok choy
- Carrot greens
- Garlic chives
- Green onions
Oh, and did I mention, that if you start with organic produce, you will be regrowing organic produce which is a huge savings! A frugal, yet brilliant DIY.
How to Grow Two Heads of Cabbage from One Plant
Knowing a few little “tricks of the trade” can make gardening—which is always a satisfying experience—a total joy. Occasionally, these time-saving, money-saving, or just plain energy-conserving gardening tips can be found in horticulture books and magazines, but more often they’re passed along by old-timers who’ve been digging in the good earth for decades. It was such a man as this who taught me the “cabbage magic” trick.
“You can grow more than one head of cabbage per plant, you know,” he remarked one day. I didn’t really believe him (who would?), but I tried his method anyway…and it worked! Anyone can do it, and the technique should be especially helpful if your growing season is too short for producing two crops (in spring and fall).
Leave a Little to Grow On
The procedure is easy: When you harvest the main cabbage head (probably at about this time of year), just leave enough bottom leaves to constitute a viable plant (see the photograph). If you cut below the lowest leaves, the stubble will wither quickly and die—and you want it to live long enough to be the sprouting surface for a second crop. Now, make believe what’s left is a whole new plant. Treat it like one, cultivating it, watering it, and even working some rich manure into the first inch of soil (being careful not to injure the roots).
Before long, you’ll see some small sprouts forming around the rim of the main head’s stub. Keep on treating the plant like a new one, and in time these little “sub-heads” will grow to the size of a fist. There will probably be several of the shoots—perhaps as many as six—and, in total, they’ll provide almost as much food value as the big main head did, but with a delightful difference. The cores of these little cabbages will be pale green—almost white—leafy, and tender. The outer leaves will be darker green, but still tender and tasty. They’re all, in fact, simply delicious!
The small size and fine quality of the mini-coles make them especially suitable for Chinese stir-fry, delicate steaming, or soups and stews. (Since you’ll be harvesting them in the late fall when the first chill winds are blowing, the savory leaves are particularly appropriate for soup.)
This bit of cabbage magic isn’t difficult to perform, but it can increase your Brassica yield dramatically, and that should make it a very worthy addition to your private collection of garden know-hows!
Home ” Vegetables ” Cabbage.html
Cabbage Growing and Harvest Information
|For growth||60-65 F|
|Soil and Water|
|Fertilizer -Heavy feeder; high N and K; may need to add lime to raise pH to deter clubroot|
|Side-dressing – Every 2 weeks|
|Water – heavy early and medium late in the season|
|Planting depth||1/4 – 1/2″|
|Space between plants|
|Space between rows||24-30″|
|Average plants per person||3-5|
|For eating fresh, cut the head at ground level as soon as it feels solid. Smaller heads may grow from the remaining leaves and stems. For best storage heads, pick when still firm and solid and before the top leaves lose green color. Pull the entire plant and roots from the ground. If left too long in the ground, the cabbage core becomes fibrous and tough, and the head may split.|
|First Seed starting Date||63-75 days before last frost date|
|Last Seed Starting Date||104-130 Days before first frost date|
|Companions||Artichoke, beet, bush beans, cucumber, lettuce, peas, potato, spinach|
|Incompatibles||Basil, Pole beans, strawberry, tomato|
Cabbage is an annual cool-season crop, hardy to frost and light freezes. A smaller cabbage head has better flavor and can stay in the field longer without splitting. To keep them small, plant close together or, when the head is almost full, give the plant a sharp twist to sever the roots.
Where to Grow Cabbage
Practically a national vegetable, cabbage grows best where there is a cool, moist growing season.
Recommended Varieties of Cabbage
There are many types of cabbages: green, red, savory (with crinkled leaves), and Chinese. For an extended harvest, gardeners usually choose early, midseason, and late varieties to ripen through the growing season, with some space left in the garden for the usual red and Chinese varieties.
- Early varieties are generally the smallest, juiciest, and most tender, but they store poorly and split easily.
- Golden Acre (yellows resistant); Stonehead Hybrid (yellows resistant); Market Prize; Early Jersey Wakefield.
- Mid-season varieties keep better in the field.
- Greenback; Copenhagen Market; King Cole
- Late varieties, best for sauerkraut, provide the largest and longest-keeping heads.
- Danish Ballhead.
- Yellow varieties tend to be hotter than white.
- Vanguard; Savoy King
- Ruby Ball; Red Acre; Mammoth Red Rock
- Dwarf Morden
Soil for Planting Cabbage
Cabbages are heavy feeders during their long growing season and need fertile, well-drained soil deeply enriched with compost and a high-nitrogen-potassium fertilizer such as 5-10-5 (1 pound/square foot) or generous quantities of blood meal, cottonseed meal, and ground rock phosphate. Cabbage needs abundant soil moisture to develop properly. Watering is important during any summer dry spell.
Germination in 5-7 days.
Start seed indoors in early February for setting out when ground is workable for July harvest; in mid-March for setting out May 1 for August harvest; and in mid-May for setting out in early July for October harvest. Adjustments can be made to this schedule depending on the local climate.
In rows 2 1/2 feet apart, with 12-16 inches between plants. For late varieties, rows 3 feet apart and plants 2 feet apart.
One of the drawbacks in growing members of the mustard family is their susceptibility to many insect pests and soil borne diseases. A general good gardening practice to follow is crop rotation. Never grow cabbage or any other Brassica in the same soil year after year. Rotate these plants on at least a 3 year basis, preferably on a 7 year basis. To prevent spreading soil borne diseases, don’t compost any brassica roots; pull and destroy infected plants.
|Some recommend curing heads in the sun for a few days before storing for long periods. Such curing requires covering at night. Because of the strong odors emitted, store in either a well-ventilated place or a separate room reserved for brassicas. To store, strip off all loose outer leaves. Hang by its roots, or wrap individually in newspaper, or layer in straw in an airy bin, or place several inches apart on shelves.|
How Cabbage Grows
Cabbage is a wide spreading foliage plant with handsome leaves that form a tight, hard ball head on a strong central stem. Young plants may bolt if grown at 50F for a long time; however mature plants of late varieties improve flavor in cold weather.
For best results, the cabbage must be kept well fed and watered during the entire growing season. In dry weather the heads form too soon, and with irregular growing conditions they may crack apart. Cabbages are shallow rooted, and difficult to cultivate with out snapping some of the shallow feeder roots. Mulches work best to keep the weeds out. Feed with a high N-K fertilizer when seedlings are set out, again in 3 weeks, and again when the heads first start to form. Side dress by tracing a thin line of fertilizer along the row about 4 inches from the plants, scratch in lightly, and water. Water-soluble fish emulsion may be used.
When to harvest cabbage
Cabbage is ready to harvest in approximately 3-4 months. Cabbage heads must feel hard and solid before cutting. When harvesting, use a sharp knife to cut the head off at the base of the plant, keeping a few outer leaves to protect the head. The heads must be harvested promptly, or they deteriorate in the field. If there is ample cool and dry storage space, the heads may be harvested and stored for use. Or the ripe heads can be stored in the field by stopping plant growth. To do this, pull the plant up slightly from the ground until a few roots can be heard snapping. This will hold the plant for a short while until it can be picked. Some European gardeners have reported success in storing cabbage plants by burying them upside down in a deep soil pit with a thin straw flooring and covering them completely with soil to just below the frost line, with another straw mulch on top.
Pests for Cabbage
- Root Maggot -Place 3 inch tar paper squares around each seedling when transplanting to cover the soil areas; or keep the ground dusted with wood ash.
- Cabbage butterflies/worms -controlling cabbage worms is surprisingly easy. Cover susceptible crops with a floating row cover when planting and leave it in place until harvest.
- Cutworms – Use stiff paper collars around transplants to extend at least 1 inch below the soil line.
- Flea beetles – Dust with wood ash or flour dust.
Diseases for Cabbage
- Soil fungicides are somewhat effective on brassicia diseases, but they are expensive, sold in large quantity, and not practical for small home garden use, unless a great deal of cabbage is grown.
- Club root fungus – Most frequent in soggy or acid soil. Grow only in well-drained soil; follow crop rotation practices; lime to keep soil pH at a neutral 7.
- Yellows – A soil-born diseases; choose resistant varieties.
- Black rot – Bacteria born on seed; buy only from reputable seed dealers or bedding plant growers; rotate crops.
- Blackleg – Bacteria spreads from infected plants, garden tools, and leftover debris. Follow crop rotation.
Photo by Kirsten Boehmer
Herbs to Grow from Stem Cuttings
This has a list of herbs you can grow indoors. Check if yours is annual, biennial, or perennial so you know what to expect for lifespan.
These instructions for rooting softwood cuttings will work for herbs as well.
- Lemon balm
Root Veggies to Regrow for Leafy Tops
Use veggies that still have their leaves attached. These roots will not regrow but the leaves will.
Tuberous Roots & Stems to Regrow Entire Plant
Start with an organic potato or yam that has not been treated with growth retardant. It’s the eyes that sprout new growth.
- Sweet potatoes
- Ginger | See How to Grow Ginger from the Grocery Store
Bulbs, Stems and Modified Stems
When each of these are regrown indoors, they produce edible leaves only (like green onions), not bulbs as they do outdoors.
- Bulbing onions | see instructions here
Be sure to look up specific instructions before growing these:
- Citrus | Lemon, lime, tangerine | If you manage to grow them to fruit, they will not be true to the parents, but it’s quite a feat after several years!
Exception: Satsuma tangerines grow similar to parent.
- Hot and Red Peppers | Green peppers are immature fruit and don’t have ripe seeds—use others instead.
- Melons | Ferment the seeds first using this tutorial for saving tomato seeds.
- Mango | This has step-by-step instructions for growing mango from seed.
- Microgreens (e.g. Coriander, Fennel, Lentils, Mustard, Sesame, Sunflowers) | This shows how to grow microgreens.
- Pumpkins and winter squash | Grow outdoors
- Tomatoes | See How to Grow Tomatoes and How to Grow Tomatoes from Cuttings
Fruit trees – usually require stratification (a cold, moist period) or scarification (scratching the seed coat to allow moisture to penetrate it). And many need cross-pollination (more than one tree) to produce fruit.
- Apple and pear
- Stone fruits – cherries, peaches, nectarines, plums, sour cherries
These are worth trying but don’t expect fruit any time soon! If they ever do flower and fruit, it can take many years, but they still make good houseplants.
- Avocado | See How to Grow Avocado from Seed
- Pineapple | See How to Grow a Grocery Store Pineapple
The book has step-by-step instructions with photos for regrowing many of these plants.
Buying fresh produce can feel expensive especially if you’re purchasing fruits or vegetables in their offseasons. There are however many fresh foods that you could buy once and regrow again and again in your own home. All it takes is a little dedication, a bit of effort and the motivation to do it. There are some vegetables that you can grow simply in only water and some that need to start in water and then transferred to soil soon after.
Regrowing foods could be a great school project for teachers because not only is it educational but it is a great skill to know how to grow your own fresh produce. It would also be an awesome activity that you could do with your children especially over the summer months when you’re aimlessly trying to find things to keep you all busy. Regrowing your own produce will keep you busy but it could also save you money not to mention is a great way to get organic produce at a low cost. Here are 18 foods you can buy once and regrow again.
When regrowing vegetables make sure to try regrowing lettuce. It is super easy and can regrow only using a bowl of water! Romain lettuce seems to be the most successful but other lettuces will work too. What you need to do it cut off the bottom of your head of lettuce and place it in a small bowl.
Lettuce will prefer a shallow bowl and make sure it is wide enough so that it fits comfortably. Make sure to check your water every couple of days. You will want to look out for low water level if it’s low top it up. You also need to look out for slimy water, if this happens make sure to replace the water. You should have half a head of lettuce in around two weeks.
2. Garlic Greens
It is important to note if you want to grow a bulb of garlic you will have to do that outdoors. However, you can regrow garlic greens indoors just from bulbs of garlic you have on hand. They have a lighter flavor than fresh garlic and make a delicious seasoning or garnish for many dishes.
To grow them inside you’ll want to start by planting three or four garlic cloves in potting soil. Make sure they are placed on a window ledge that gets a lot of sunlight and then makes sure to water them lightly. The garlic greens should grow within 10 days and can be snipped to use in your meals.
Tomatoes can be sweet, juicy and delicious and are quite easy to grow on your own too. The next time you buy a tomato and decide to use it consider taking some of the seeds out to turn that one tomato into a beautiful plant.
You will want to take the seeds and put them on a paper towel so they can dry. Once they are dry, place the seeds in some potting soil to grow indoors. When there are a couple inches of growth it will then be a good idea to place the tomato plant outside in a sunny area. Make sure to water regularly, and take precautions if you have any pesky animals in your yard.
Pineapple is known for it’s juicy and sweet flavor but did you know you can buy this delicious fruit and grow it again! It’s important to know that pineapple thrives in warmer climates and make sure to keep your plant away from freezing temperatures. For a pineapple plant to thrive it will need full sun for most of the day.
To begin, save the top (also known as the crown) of the pineapple and cut off the rest of the fruit as well as the rind. Place the crown in a cup of water so that the base can sprout roots. Once you notice root growth you can then transplant your pineapple crown into a pot with potting soil. You’ll want to make sure you plant it in a pot that is at least 10 to 12 inches wide so it has room to grow.
5. Green Onion
Green onion compliments many dishes as a garnish and even can add a bit of flavor to your salads. They’re another fresh food that is relatively easy to regrow simply in water.
Make sure to keep the bottom white part of the onion, if there are any roots still intact make sure to keep them as well. Choose a tall slender glass and set the base of the onion in the water. Make sure to check your water regularly, change if needed and enjoy watching your fresh green onion grow.
6. Carrot Greens
Instead of putting your carrot tops in the compost consider regrowing them for their greens. Carrot greens although a little bitter in taste, are great mixed into salads and offer a great source of nutrition. You could even consider blanching them to help lessen the bitter taste and serve them with a meal.
To regrow your carrot greens cut off the top leave about one to two inches. You can either place in a shallow bowl with about one inch of water, only the carrot top should be in the water. Your carrot top will begin to grow roots and the tops should sprout with the greens soon after. If you like baby greens you can eat as is or if you prefer the taste of mature greens consider planting your sprouted carrot top and harvesting after.
If you have ever stored your potatoes for a little while I’m sure you have noticed that they begin to sprout. Instead of tossing these potatoes consider using them to regrow your potatoes.
You will want to cut the potatoes into halves and ensure that each half has at least two eyes also known as the sprouts. You will want to let the potato pieces dry at room temperature. It can take anywhere from overnight up to a couple days. Once they are dry to the touch you’ll want to plant them in eight inches of soil. Make sure each potato piece is at least one foot apart. You’ll want to make sure the top of the potato plant, or known as the vines have died off before you begin to harvest your potatoes.
Celery, like lettuce, can thrive in water. To regrow celery you’ll need to cut off the bottom at least two inches and place in shallow water. You’ll want to make sure the celery get’s direct sunlight. You should see growth within only three to four days.
You’ll continue to get regrowth from the center often but if you want a full stock of celery you’ll need to transfer it to the soil. If you choose to do this wait until a thick stem of celery has sprouted and then transfer to organic soil. If you choose to grow it outside make sure to be mindful of creatures that may eat it and either enclose it in a wire cage or keep it in a greenhouse. It could take up to a couple months for a mature stalk to grow
Basil is an excellent herb that can garnish a dish as well as flavor a dish nicely. If you’re a firm believer in using fresh herbs over dried and packaged then you’ll want to regrow your basil too. It is so easy and once you get the hang of it you could even consider gifting your friends with their own basil plants too.
To start you’ll need a basil cutting that is at least four inches. Any leaves that are within two inches from the end you’ll want to remove. Then place the cutting into a glass of water and make sure it is placed in a spot that gets direct sunlight. Another great tip is to use a clear glass so you can take note of the root growth. Make sure to change the water every couple of days until the roots begin to grow. Once the roots have grown about two inches in length you can pot the basil in some soil. You can keep the plant indoors as long as it remains in a place with direct sunlight. When you harvest the basil leaves make sure not to take off too many leaves from one stem at a time as this can actually cause the plant to die.
Whether you like ginger for flavor or you only use it to aid sickness it’s important to know once you buy ginger you can regrow it again and again. Having ginger on hand is a great idea because it has been known to help motion sickness, pain, relieve nausea and many other health benefits.
You will find this tutorial very easy and a great project to complete as a family. All you need is ginger root, a wide pot plant, potting soil and some patience. It will take up to several months before you can begin to harvest the ginger. However, if you follow this tutorial your supply can be endless.
Onions are persistent vegetables and can give you an endless supply if you choose to regrow them. It is fairly easy to do and makes a great project to do with the kids.
All you have to do is cut off an onion bottom leaving the roots intact. You’ll want to cut off at least an inch and a half of the onion for best regrowth. Allow it to dry for a couple days and then plant it in a pot that is 3/4 full of potting soil. Place the onion bottom in the soil and cover with one to two inches of soil. Once the onion has a few leaves it should have regenerated its roots. Then you should remove the old scallions and regrow in the ground. You can harvest once the onions are fully grown.
12. Bok Choy
If you’re familiar with bok choy you know how well it can complement a dish. If you aren’t then it’s about time you start experimenting with it. It can be used raw in salads to add a wonderful crunch, it is often also used in soups, can be steamed or boiled to be eaten on the side and best of all used in stir-fry dishes.
Bok choy is an awesome choice when it comes to looking for vegetables that can regrow again and again. What you’ll have to do is cut off the base and place it in a bowl. You will then add a small amount of water making sure there isn’t more than 1/4 inch of water above the base of the bok choy. It is important to replace the water every several days and you should see regrowth within a week in the center of the base. Once the regrowth appears it is now time to transfer the plan to a pot or the garden. Cover everything except the regrowth of soil, and it should be fully regrown within around five months.
Having fresh herbs on hand can make all the difference when it comes to flavoring and garnishing your meals. Like basil, you can easily regrow cilantro too. To begin you will want to place the cilantro stems in a cup of water. Make sure the dish is in a sunny area and to change the water every couple of days.
When you begin to see plenty of roots you can then transfer the plant into a pot. Within only a couple of weeks, there will be new shoots. However, it will take a couple of months until you have a full grown plant. Once it is fully grown you can harvest the herb as needed. The same applies to cilantro as basil, always be sure not to take off too many leaves off of one stem at a time as it can actually kill the plant.
If you love mushrooms and are a frequent buyer before you finish your current container and buy another considering growing them in your own home! They compliment many dishes and even taste delicious fried up on their own. Harvesting them yourself will not only save you some money but will also be very satisfying as well.
Mushrooms may require a little bit more attention than other vegetables that can regrow but are still worth the effort. To grow your own mushrooms you only need the stalk, so cut off the cap and save that for your dinner. Next, plant the stalks in the soil, make sure it is fully covered except for the very top of the stalk. It is better to plant the mushroom stalks in a pot instead of your garden so that you have better control over the temperature and moisture. You’ll need to ensure that they stay in a warm area with a lot of humidity and are planted in rich soil that has a lot of nutrients. Once they have fully grown you are ready to harvest.
There are many dishes that lemongrass compliments Asian cuisine ever so nicely. It is often used in stir-fry, curry pastes as well as marinades. You too can regrow your own lemongrass instead of buying it again at the store. To begin you will want to cut off the tops of your lemongrass and then place the stalks in water. Like other produce, you’ll want to change the water every couple of days. You’ll want to wait until the lemongrass develops new roots, this can take up to three weeks.
When there are new roots present you can then plant the stalks in a pot but make sure it is placed in an area that gets a lot of sunlight. If you live in an area that does get cooler climates you’ll want to grow your lemongrass in a pot so you can transfer it indoors so it can stay warm. Once the lemongrass reaches a foot in height it is ready to harvest. However, you only need to cut off what you need and make sure to not uproot the plant or you could damage or kill it.
Fennel may not be a commonly used vegetable but shouldn’t be forgotten about. The stalks are similar in texture to celery and can be added to salads for a tasteful crunch. It can also be used in stir-fry and many other dishes. Regrowing fennel is quite easy and can even begin on your kitchen windowsill.
To start, make sure to keep an inch of the base at a minimum and then place it in a cup of water. You will want to make sure the fennel base is kept in direct sunlight for the majority of the day. Once the roots have grown strong you will then notice a new green shoot start to come out of the center of the base. When that happens it will be time to transfer the base into potting soil. Continue to monitor and water the fennel until it is mature and ready to eat.
Mint like other herbs serves a vast amount of purposes. It is used to flavor gum, toothpaste, used for tea and is even used in baking and cooking. Like other herbs, mint is also easy to regrow again and again. Once you buy it once consider growing your own plant indoors so you can use it again.
To start your regrowth you’ll want to cut off a couple stems. On each stem make sure to keep a few leaves at the top but remove any leaves that are mid to the bottom of the stem. Place the cuttings in a shallow bowl of water. You’ll want to change the water at least once a week and make sure the base of the stem is always covered. When the cuttings develop roots you’ll want to plant it in a pot with soil. Make sure your plant gets a good amount of sunlight so it can thrive.
Rosemary is another excellent herb that is often used in cooking. This tutorial walks you through step by step how to regrow rosemary from your own scraps. It will save you a lot of money from not having to go to the supermarket everytime you need fresh rosemary on hand.
The steps are very similar to basil and mint and require that you start with small cuttings. Like the other herbs, rosemary also thrives on a lot of sunlight and moderately moist soil. You’ll have your rosemary plant growing in no time and you could even make it a fun activity to engage with your kids. Consider taking photos and so you and your kids can document it’s growth.
I removed the brown leaves and then I put the little cabbage heads in a tub of water on my kitchen table. Putting your fresh harvest in water is actually a great idea, the plants will start to absorb the water which will make them extra crispy and fresh. The best option if of course if you can also fit them in your refrigerator. If you’re planning on storing them for a few days in the refrigerator, you can simply put them in a plastic bag with some water. Just make sure to remove any brown spots on the leaves.
The napa cabbage I’m starting to harvest in the polytunnel right now won’t be as large and tightly packed as it would be later in the season. But I don’t mind. I’m very happy with the result and I’m really looking forward to seeing this beautiful pink cabbage on my plate. Growing napa cabbage is so rewarding when the result is this gorgeous!
I’ve developed a line of winter-sown seeds together with Nelson Garden. This beautiful napa cabbage will be part of the collection for next year. I bought my seeds from a foreign company before I knew that they were actually available here at home too. It was a pleasant surprise!