You can regrow many vegetables from kitchen scraps, saving money and reducing waste. Place spring onion roots in water to regrow greens in days, or set celery and lettuce bases in water until roots form, then transplant to soil. Regrow lemongrass stalks and garlic cloves in water or soil for continuous harvests. Use carrot tops for foliage, and plant beet or turnip tops for leafy greens. Potatoes and ginger regrow from sprouted pieces. With proper care, each scrap offers fresh yields—there’s more to uncover about turning leftovers into long-term harvests.
TLDR
- Spring onions regrow quickly in water from bulbs with roots intact, yielding multiple harvests before soil transplanting.
- Celery and lettuce bases can be regrown in water and later transplanted to soil for full, harvestable plants.
- Lemongrass develops roots in water within weeks and can be repeatedly harvested once established in soil.
- Carrot tops regrow edible foliage in water, though they won’t form new taproots, ideal for garnishes or garden ornamentals.
- Potatoes and ginger can be regrown from scraps with eyes or sprouts, producing continuous yields under proper conditions.
Spring Onions: Simple Regrowth in Water
You can easily regrow spring onions in water with minimal effort and common household items.
Select bulbs with roots intact, trim tops to 3 cm, and place in a glass with water covering only the roots.
Keep near a sunny window, change water every 2–3 days, and snip greens as needed. Chia seeds are a nutritious treat for backyard chickens and can be added sparingly to kitchen scraps for omega-3 benefits.
This simple method supports multiple harvests before transferring to soil.
New growth typically emerges within about three days.
Celery: From Kitchen Scraps to Garden Harvest
Kickstarting new celery growth from leftover scraps is easier than you might think, and it begins with a simple setup using everyday kitchen items.
Place the base in a jar of lukewarm water, change it every three days, and within weeks, you’ll see fresh growth and roots forming.
Once established, transplant it into compost-rich soil, keep it moist, and in about eight to nine weeks, you’ll harvest tender, edible stalks—turning kitchen waste into a thriving garden favorite.
For persistently wet spots, consider installing a French drain to guide excess water away and improve growing conditions.
Lettuce: Fresh Greens From Leftover Bases
Regrowing lettuce from kitchen scraps offers a simple, sustainable way to extend the life of a common grocery staple, building on the same principles used for celery but with even faster results.
You can regrow romaine by placing the base in water, changing it every two days, and keeping it in indirect sunlight.
New leaves emerge in days, with harvest-ready growth in under two weeks—ideal for continuous, zero-cost salads.
For longer-term success, transplanting the regrown lettuce into a shallow raised bed with well-draining soil will give it room to develop fuller heads and stronger roots.
Lemongrass: Revive Stalks for Continuous Use
You can easily regrow lemongrass from leftover stalk bases by placing them in water until roots form.
Once established, these stalks will grow into full plants that you can harvest multiple times, giving you fresh flavor for months.
Just keep them in sunlight, change the water regularly, and transplant them to soil when roots are strong.
However, because lemongrass contains relatively high levels of calcium, avoid feeding it frequently to guinea pigs and offer it only as an occasional treat for adults high calcium.
Start From Stalk Base
Choose plump, fresh lemongrass stalks with the bulbous base fully intact, since this part holds the key to successful regrowth.
Trim the top leaves and place the stalks in a jar with 1–2 inches of water, changing it regularly.
Position in bright sunlight, and within 1–3 weeks, roots and new shoots will emerge, ready for transplanting into well-draining soil.
Harvest Multiple Times
Often, you can harvest lemongrass multiple times throughout the growing season by cutting stalks at ground level or pulling them individually once they reach at least 12 inches tall and about half an inch thick at the base.
Twist or snip stalks close to the base, focusing on outer culms to encourage new growth. Regular pruning promotes continuous, tender stalks, ensuring your plant stays healthy and productive all season long.
Garlic: Grow New Bulbs From Cloves
Pick the largest, healthiest cloves from a fresh bulb and plant them pointed end up, about 2 inches deep and 4–8 inches apart in well-drained soil.
Make sure to plant in the fall after the first light frost, since garlic needs cold exposure to trigger bulb formation, and add a layer of mulch to protect the cloves over winter.
In 8–10 months, you’ll harvest mature bulbs—each clove you planted will multiply into a new, full-sized bulb ready for use or replanting.
Garlic benefits from occasional feeding with balanced nutrients to support bulb development and overall plant health, especially adequate phosphorus and potassium for strong roots and quality bulbs.
Choose Fresh Cloves
Start strong by selecting the biggest, healthiest garlic cloves you can find—these powerhouse starters are your best bet for growing large, sturdy bulbs.
Choose plump cloves with intact papery coatings, and don’t worry if they’ve sprouted slightly; yellow or green tips are still viable.
Avoid damaged or shriveled ones, as they compromise growth.
You’ve got this—your future harvest depends on these smart choices.
Plant in Soil
Now that you’ve selected plump, healthy cloves with intact skins and strong sprouts, it’s time to get them in the ground where they’ll develop into full bulbs.
Plant them 4 inches deep, flat side down, 6–12 inches apart, with soil improved with compost and vermiculite. Add worm castings and fertilizer per hole, then mulch well to retain moisture and protect roots through winter.
Harvest Mature Bulbs
Watch for the signs of maturity in mid to late summer, when the lower leaves begin to yellow and dry out—this is your cue that the garlic bulbs are ready for harvest.
Carefully loosen the soil and dig up bulbs without pulling, then brush off excess dirt.
Each clove you planted has matured into a full bulb, ready for curing or replanting.
Turnips: Regrow Leafy Greens Quickly
Pulling up your harvested turnips doesn’t have to be the end—those leafy tops can spring back to life with a little care.
Plant the top with the crown just above soil, keeping it damp, and new leaves will sprout within a week.
Harvest lightly with shears, cutting close to the ground without damaging the root, and enjoy a second growth before moving on.
Beets and Parsnips: Regeneration From Root Tops
Slice the top from a harvested beet or parsnip, leaving about half an inch to an inch of root attached, and you can spark new growth from what’s left behind. Place the root end in water, trim greens to one inch, and within a week, leafy shoots and fine roots will emerge. Transplant to soil once roots reach an inch long.
While beets regrow edible greens perfect for salads and cooking, parsnip tops produce unpalatable or potentially toxic foliage—best admired for their dill-like yellow flowers in the second year. Though neither forms a new taproot, regrowing these vegetables offers a sustainable way to enjoy leafy harvests and garden beauty from kitchen scraps.
Carrot Tops: Ornamental and Edible Regrowth
Often overlooked as kitchen waste, carrot tops can actually regenerate into lush, leafy greens when given the right conditions. You can grow them in water, then transplant to soil once roots form. They won’t regrow taproots, but their edible foliage thrives on windowsills, adding flavor to pesto or garnishes.
With time, they flower and produce seeds, inviting hoverflies and enabling self-seeding in your garden.
Potatoes and Ginger: Long-Term Regrowth From Scraps
Revive your kitchen scraps into thriving plants by tapping into the natural regrowth potential of potatoes and ginger.
Save potato peels with eyes, cut into two-inch pieces, and replant them to grow full new plants.
Soak ginger scraps for 24 hours, then plant with sprout tips above soil to yield continuous rhizomes.
With proper care, both deliver multiple harvests, reduce waste, and support sustainable kitchen gardening using simple, effective techniques.
Final Note
You can easily regrow many vegetables from scraps, saving money and reducing waste. Simply place spring onion roots in water, plant celery bases in soil, or set garlic cloves to sprout. With proper light and care, these plants regenerate edible parts. Some, like potatoes and ginger, require longer growth periods but yield substantial harvests. This sustainable practice supports home gardening and promotes food self-sufficiency, making it a practical choice for environmentally conscious households.