While it may seem surprising, it’s actually possible to regenerate meal prep dinner scraps into new plants. By selecting the right parts of fruits and veggies, you can essentially double your harvest without having to start from scratch. In some cases, all it takes is saving the root portion of a plant and allowing it to sprout in water. Others may require a bit more effort, but the payoff is well worth the extra work.
Plants That You Can Regrow From Scraps
The magic of gardening has never faded for me, even after a decade of experimentation. Regrowing scraps into lush fruits and vegetables still fills me with wonder. But I’ve learned that not all plants thrive equally in water. Take green onions or lettuce – they can only grow so big before stalling due to the lack of essential nutrients. Soil or hydroponic fertilization are necessary for true maturity. Still, it’s better than nothing, especially when it’s free!
That’s why I’m excited to share 21 plants that can be regrown from kitchen scraps.
Lettuce and Leafy Greens
Lettuces are remarkably easy to cultivate, making it no surprise that scraps can yield a fresh harvest. In fact, most leafy greens can provide multiple harvests, even after initial picking. Leafy lettuce varieties like romaine, iceberg, and endive can be harvested using the cut-and-come-again method, while head varieties can be regrown entirely from scraps. By placing the typically discarded root end in water, you’ll eventually notice new leaves sprouting forth.
While you won’t regain a full head of lettuce, you’ll still collect enough for a sandwich or two.
Bok Choy
The humble Pac Choi or bok choy has another trick up its sleeve: regrowing from scraps. As long as the stem end remains intact, you can coax new life from it by submerging it in water. It’s a remarkable process that can yield a few fresh leaves without requiring much more than some H2O and scraps you were about to discard anyway.
Celery
While celery can be a bit finicky when it comes to growing conditions, its importance as an ingredient cannot be overstated. As a staple of mirepoix and a versatile addition to many dishes, celery’s unique texture and flavor make it a beloved component in cuisines around the world. And let’s not forget its snacking potential – who doesn’t love a crunchy stalk with their favorite spread? For me, peanut butter on celery is a match made in heaven.
But what I find particularly impressive about this veggie is its ability to regrow from scraps. Simply cut off the bottom of an old stalk, place it in water, and provide plenty of sunlight. Before long, you’ll be rewarded with new leaves and eventually, a whole new plant. In fact, once you’ve mastered the art of celery propagation, you can transplant your newly sprouted greens to the garden for a bountiful harvest.
Tomatoes
When cooking up a storm in the kitchen, it’s easy to get carried away and inadvertently dispose of precious tomato seeds. But before you toss them, consider giving them a second life by planting them anew. This is especially exciting when discovering new and intriguing varieties through your local CSA basket or farmer’s market finds. If you’re unsure about how to successfully save these tiny treasures, fear not!
Our comprehensive guide outlines four straightforward methods for seed saving, ensuring you’ll be well-equipped to nurture the next generation of tomato plants.
Peppers
With minimal effort, pepper seeds can be preserved and reused. Instead of discarding the seeds that remain after cooking, take a moment to collect and dry them. This simple process allows you to regrow your favorite pepper varieties, eliminating the need for new seeds each season.
Avocado
While it’s theoretically possible to cultivate an avocado tree from its massive seed, the process is time-consuming and requires patience. To initiate sprouting, suspend the seed over a water source using toothpicks to keep it in place. Position the DIY setup in a warm area with indirect sunlight. It may take up to a month or more for the seed to germinate, and even then, it’ll likely be several years before you can harvest a mature avocado.
The success rate of growing a viable tree from seed is relatively low, but with persistence, it’s achievable. This project can also serve as an engaging activity for children, making the effort worthwhile.
Potatoes
Don’t discard those slightly soft potatoes with sprouts emerging from their peels just yet! Those tiny green shoots are a sign of life and potential for a bountiful harvest. As long as the time of year is suitable (avoiding the harsh winter months), you can replant these sprouted spuds in your garden or containers, reaping a substantial reward come harvest season. Moreover, this opportunity allows you to minimize waste and amplify your potato stockpile.
Even novice growers can thrive with some guidance; for expert advice on cultivating potatoes, refer to our comprehensive potato grow guide.
Garlic
While it may not be immediately apparent, garlic can even sprout in the depths of your fridge. However, this phenomenon is not just a curiosity – the green shoots that emerge from these sprouted cloves can actually be planted in your garden during either the spring or fall seasons.
This unexpected twist on garlic cultivation highlights the versatility and potential of this humble ingredient, making it well worth planting even if you have access to a steady supply through local supermarkets, farms, or markets. The tender scapes that appear mid-season are a true delight, and cultivating them yourself can save you from having to pay a premium for these culinary treasures outside of your own garden.
Onions
Onions, like garlic and potatoes, can be sprouted in your kitchen cabinet. The scraps can be regrown by rooting them in shallow water or directly planting them into soil. This method allows you to bypass the typical growth cycle, giving you a jumpstart on new growth, and prevents waste. By doing so, you’ll not only reduce food waste but also get a head start on harvesting fresh produce.
Shallots
While onions are a staple in many gardens, shallots belong to the same allium family but boast distinct characteristics that set them apart. One key difference is their flavor profile, which is often described as sweeter and nuttier than onions. Furthermore, shallots have a unique growth habit, requiring a slightly different approach when it comes to propagation.
To get started, simply place the root end of a sprouted shallot in water, allowing it to develop new roots before planting it in your garden. As the years pass, you can expect these hardy plants to multiply and yield a more abundant harvest, making them an excellent addition to any edible landscape.
Ginger
For those who share your enthusiasm for fresh ginger, using leftover roots to regrow the plant is an excellent opportunity to multiply your favorite spice. The process of re-sprouting and growing a new ginger plant begins by placing a piece of root into potting soil with the buds facing upwards. As the days pass, you should start to notice the emergence of green growth. Once this happens, it’s time to transfer the sprouted ginger to a more permanent location in the ground.
Cherries
To cultivate a cherry tree from scratch, start by preparing the pit of a ripe cherry fruit. Remove any excess pulp or debris, then place the cleaned pit into a soilless potting mix. Next, store it in the refrigerator for approximately one month to simulate winter conditions. Once the time has passed, your cherry pit is ready to be transplanted outside to a garden bed or container in the spring.
Peaches and Apricots
Sowing the seeds of growth can be as simple as repurposing everyday items. Take peach or apricot pits, for instance. With proper care, you can coax these discarded treasures into thriving trees that yield delicious fruit. The best part? It won’t break the bank – just your time and a dash of TLC. To get started, collect pits and thoroughly clean them to remove any excess pulp. Then, plant them in well-draining soil with full sun exposure.
As you nurture your tiny saplings, remember that patience is key: it may take a few years for your trees to mature and start producing fruit.
Turmeric
Turmeric, like its counterpart ginger, is a rhizome that can effortlessly multiply through propagation. One way to achieve this is to reserve some scraps from your last harvest, allowing you to reap multiple generations of this highly prized superfood.
Squash and Melons
My husband has an impressive track record when it comes to growing vegetables without putting in much effort. He once let watermelon seeds fall into a patch of dirt outside our home, and the rest is history. As summer approached and the heat became unbearable, vines began to sprout from the earth. They spread rapidly, consuming almost an entire flower patch, leaving us wondering what on earth was growing there.
We initially thought it might be a weed or invasive ivy species, but it wasn’t until we spotted the fruit at the end of the season that we realized the truth. A large, juicy watermelon finally revealed itself like something out of a fairy tale. Similarly, when he tossed pumpkin seeds into the soil, a pumpkin vine emerged, and before long, a delicious pumpkin was ready to be enjoyed. We even got to indulge in a tasty pumpkin pie around Thanksgiving.
While this story has its own set of challenges, the takeaway is that saving seeds from your squash and melons can be extremely rewarding, as they’re incredibly easy to germinate.
Herbs
As I began experimenting with propagating herbs, I was struck by the fascinating process of tiny roots emerging from cuttings submerged in water. It’s a thrill akin to watching seeds sprout, but with the added magic of witnessing a new plant take shape before my eyes. The idea that I could coax a whole new herb into existence from a simple cutting seemed like an extraordinary feat, but it’s surprisingly achievable.
Once rooted, these cuttings can be transplanted into potting soil, allowing you to enjoy a thriving new herb plant. Herbs that re–root particularly well include basil, mint (be cautious when planting, as it can spread quickly – consider containing it to prevent invasiveness), parsley, cilantro, and thyme.
Green Onions
Revive Your Green Onions: A Simple Trick for Regrowing RootsGreen onions are surprisingly easy to regrow from scraps, and it all starts with preserving those tiny rootlets that typically get discarded. Next time you’re preparing your favorite dish, be sure to set aside the roots of your green onion. You can do this by placing them in a container filled with water, leaving the top portion of the plant above the surface.
Pineapples
Imagine growing a pineapple from its own leaves – it’s possible! To get started, remove all fruit from the plant as any remaining fruit can cause rot. Once you’ve done that, remove the lower layers of leaves to reveal tiny rootlets beneath. Next, use toothpicks to prop up the leaves and submerge just the bottom inch of the stem in water. Place it in direct sunlight and refresh the water every few days. As roots begin to emerge, transfer the plant to soil and watch it thrive.
Fennel
When prepping fennel, I typically trim off the lower inch or so where the tough root system resides. Rather than discarding this portion, it’s surprisingly easy to coax a new fennel plant from it. Simply submerge the base in water with the foliage above the surface, positioning it in direct sunlight. Periodically refresh the water every few days and patiently await the emergence of fresh leaves and roots.
As the new growth appears, you can transplant the sprouted plant into well-draining soil, where it will continue to thrive.
Mushrooms
While it may require some effort, re-growing mushrooms is definitely achievable. To get started, you’ll need to identify a spot with warm and humid conditions, as well as nutrient-rich soil. Once you’ve found the perfect location, plant the mushroom stalk after removing the head, making sure the base of the stalk is buried beneath the soil with just a small portion of the head remaining above ground.
Keep the area consistently moist and warm, and within a week or so, you should start to see signs of new growth emerge, either in the form of a new head or the stem beginning to rot.
Root Vegetables
While it’s not possible to regenerate an entire root vegetable from scraps, a surprising benefit can be gained by preserving the leftover tops of certain vegetables. By placing these tops in water, you can successfully regrow the leafy portions of plants like carrots, beets, and their relatives. Often overlooked, carrot, beet greens, and similar varieties are not only nutritious but also pack a flavor punch comparable to other popular leafy greens.
With this simple technique, you can grow your own leafy greens using the tops of carrots, beets, radishes, turnips, and rutabagas.
Don’t Throw Out Those Scraps!
While composting is an excellent way to repurpose veggie and fruit scraps, there’s more to exploring their potential than just adding them to the yard. Why not take on one of these creative projects and discover the joy of regrowing? It may not yield a brand new plant overnight, but it can be a fun and educational experience for everyone involved.
We’d love to hear about your attempts at regrowing any of these scraps.
Your experiences will not only add value to our community but also provide inspiration for others to try their hand at this fascinating process.
