Everyone loves the taste and crispness of fresh, organic summer vegetables. Unfortunately, buying organic produce from the supermarket can get pricey—and sometimes, you still don’t know if what you’re getting is actually organic. If you’re afraid you have a black thumb and are unable to grow your own veggies from seed, there is an option: regrowing the produce you’ve already used.
Here are a few vegetables that you can grow yourself, even if you don’t have a yard for a garden. And regrowing your vegetables is not only good for your wallet, but also for the environment as it can lower your carbon footprint. All you need is a container, some water, potting soil, and some sunshine!
Whether you love to use it for a quick snack or in soups, celery is a versatile vegetable. These crisp, healthy stalks can be easily grown from the root.
- Cut the stalks off and use as normal.
- Place the root into a bowl of water that covers only the roots.
- Set the bowl in a sunny spot, such as a windowsill or kitchen counter.
- Once leaves begin to show, it’s almost there! Keep watering the roots to keep the top of the new celery stalk moist.
- After a week, place it into a container with soil.
Once the celery has sprouted a new head, it’s ready to cut, eat, and start the process over again!
Onions are probably the easiest vegetables to grow from scratch. As long as you continue to water them, you’ll never have to buy onions again! In hot climates, they can last all year round; in colder climates, onions can be grown inside.
- Cut off the root end of the onion, making sure to leave half an inch of onion on the root.
- Place the onion, root side down, in a container.
- Cover the onion with soil and place it in a warm, sunny position (onions love the heat!).
- Consistently water the onion roots to ensure they maintain a high level of moisture.
If you live in a colder climate, bring the onion indoors when the temperature drops.
Sweet potatoes are an excellent source of vitamins C and D, which are important for the immune system. You can sweeten them up with a bit of brown sugar and cinnamon or make them savory just by adding butter, salt, and pepper. Though the process takes a little longer than some of the other veggies, it’s well worth it.
- Bury the sweet potato underneath a thin layer of soil in a container.
- Water the soil to ensure it stays moist.
- After about a week, shoots will sprout out of the soil.
- Once the shoots are about four inches high, remove them and then replant them with 12 inches.
of space between each plant.
In four months, you’ll have your own sweet potato harvest for the cost of just one! As an added bonus, sweet potato leaves are lusciously edible! Trim the leaves and vine shoots from the primary vine and blanch. Sweet potato or yam leaves may be used in any recipe in place of blanched spinach, leaving the crunchy short stem on each leaf. The more you trim, the faster it grows! Place the stem of the cuttings in water for a quick-root and replant once hearty roots form. Sweet potato and yam leaves also make beautiful edible houseplants for year-around décor and healthy eating!
For fresh summer salads all season long, all you have to do is keep the bottom of a head of romaine lettuce (also known as the heart).
- When using the romaine lettuce, leave a couple of inches from the bottom of the romaine heart.
- Place the heart into a container filled with half an inch of water.
- After about a week, you’ll see lettuce sprouting from the center. Trim the wilted ends until the roots are larger than half an inch.
- Transfer the heart into a pot filled with potting soil.
Within a few weeks, you will have a brand new head of romaine lettuce without ever stepping foot in a supermarket.