Tips on regrowing vegetables from kitchen scraps

Looking for a fun activity to do with your children when the weather outside is not cooperating and they need a distraction from their devices? It is as close as your refrigerator. With just a few items usually found in your kitchen, you can have them regrowing vegetables from scraps that you probably would throw away. The kids have fun, you keep food scraps from ending up in the landfill and you save a little money.

The first step to this project is to establish the proper growing conditions for indoor vegetable plants. These conditions include bright light to full sun depending on the vegetable. Humidity is also important. If your house is drier than 40-50% you will need to add some moisture to the air around the plants. Temperature is also a consideration; most plants will do well if the temperature is 60-70 degrees Fahrenheit. The final condition is patience. Success depends on following the basic instructions, monitoring the plants faithfully, and giving the whole process enough time to produce; plant growth can’t be rushed.

Kitchen scraps to try to grow. Easy: lettuce, onions (green onions especially easy), carrots, celery, leeks, mint, beets. Root vegetables like beets will not grow a new root vegetable, they will grow tasty leaves that can be used in salads. More challenging kitchen scraps to try are the following: potato, sweet potato, ginger, avocado, pineapple.

Materials needed for this project: small jars or custard cups, used (clean) cans, toothpicks, grow pots, potting soil (regular potting soil will work, do not use moisture retaining).

Let’s get started on a project: Celery. Cut off at least two inches of the root end of your vegetable. Have a small container such as a custard dish or small glass prepared with water deep enough that the root end of the vegetable will be sitting in the water. Before placing your end in the water, insert at least three toothpicks around the base about halfway up. This should be enough to keep the end in the water but not submerged. The water will need to be changed every two to three days to keep it fresh.

Depending on the vegetable you are working with, look for roots developing or new growth coming from the top of your veggie. Place your container where it will receive good light. Often in winter, the humidity in our houses can be low. To help with that, you can poke a few holes in a freezer bag large enough to go over the vegetable and place it over the container containing your root start.

Depending on the vegetable, you can start harvesting from your new plant or — once roots have developed — plant it in soil. Each vegetable is different. For more details, there are many resources online or you can use the reference listed:

Raupach, M. & Lill, F. “Regrow Your Veggies” Fox Chapel Publishing; 2020

In addition to vegetables, many herbs are easily grown in water from cuttings. Herbs that easily root in water include basil, mint, lemon balm, stevia, and oregano. Garlic may be grown by planting cloves from a bulb bought at the grocery store.

This is a fun family activity which teaches a little about where our food comes from and provides some amount of food. Just remember to have a good time.

For questions on this subject or any gardening topic call the Master Gardener Helpline: In New Castle County, 302-831-8862; in Kent County, 302-730-4000; and in Sussex County, 302-831-3389. The Master Gardeners monitor the helpline in the winter but it may take a few days to get back to you.

For information about Master Gardener workshops, visit udel.edu/master-gardeners and click on Gardener Workshops.