Vegetable Growing from Scraps
Growing vegetables seems like a daunting task at times, especially when you do not know where to start. One of the easiest ways to start is to grow using your scraps from the grocery store. This is called propagating, which can be a lot easier than starting from seeds.
Propagating can allow for earlier harvest (since you are controlling the conditions), the plant will be the same as the mother plant (meaning taste, disease resistance, and growth), and you can grow extra (saving money!).
Here are a some vegetables and herbs you can grow from scraps today.
Celery and Romaine Lettuce
These leafy greens are some of the easiest to grow. Simply cut off the plant's base, so you have about a one inch piece. Put in a shallow dish with about 1/2 inch of water. Refresh water regularly and that's it!
Green Onions
Similar to celery and romaine lettuce, cut off the end to about one inch tall and place in 1/2 inch of water in a shallow dish. Water should cover the roots, but not the top of the bulbs. Refresh water regularly.
Herbs (basil, mint, lemon balm, oregano, rosemary, sage, thyme)
You will need to get a cutting from a mature plant (from a friend's garden or a plant from the store). Take a stem and cut about 4 to 6 inches at an angle near the node (just below the leaves). Remove the leaves from the lower two thirds that will be under the water. Place cutting in water, making sure leaves are out of the water. Change water frequently. Once roots grow (this may take two day to two weeks), you can keep in water or eventually move the herb to a new vessel. Take off leaves as needed and enjoy!
Major tips:
As you can tell, changing the water frequently is important as it prevents from algae and bacteria from forming. Filtered and spring water are best, distilled water should be avoided.
Locations that are sunny, but not too much sun works best.
Foods you could not grow from scraps:
Broccoli or cauliflower.
Go save some money and start growing in your home!