Have you ever thrown away the end of a carrot or the base of a celery stalk? What if we told you that instead of tossing those scraps, you could regrow them into fresh vegetables at home—for free?
Regrowing vegetables from kitchen scraps is a fun, eco-friendly, and cost-effective way to reduce food waste, save money, and enjoy a more sustainable lifestyle.
You don’t need a big garden—just a few containers, a sunny windowsill, and a little patience.
In this guide, we’ll walk you through 12 easy vegetables you can grow from scraps. Whether you’re a beginner or an experienced gardener, these regrowth tricks will help you turn leftovers into lush, productive plants.
1. Green Onions (Scallions)
How to regrow: Place the white root ends of green onions in a glass with a little water, making sure the roots are submerged. Place it on a sunny windowsill and change the water every 2–3 days.
Harvest time: New shoots appear in just 4–7 days. Trim the tops as needed and keep them growing.
Pro tip: Once established, transplant into soil for a continuous harvest.
2. Lettuce
How to regrow: Place the base of romaine, butterhead, or iceberg lettuce in a shallow bowl with about 1 inch of water. Keep it in a bright spot and mist the leaves daily.
Harvest time: You’ll see regrowth in 5–10 days. While it may not regrow a full head, you’ll get enough for a sandwich or salad garnish.
Pro tip: Transfer to soil after a week to encourage more robust growth.
3. Celery
How to regrow: Cut the celery stalks about 2 inches from the base. Place the base in a shallow bowl of water with the cut side facing up.
Harvest time: New leaves will appear within a week. After 2–3 weeks, move it to soil.
Pro tip: Celery loves moisture, so keep soil consistently damp once planted.
4. Garlic
How to regrow: Use a garlic clove with a green sprout or plant a fresh clove root-side down in soil.
Harvest time: Greens will sprout quickly. Full bulbs take months, but the greens can be harvested and used like scallions.
Pro tip: Use garlic greens in stir-fries, eggs, or as a garnish for an extra punch of flavor.
5. Carrots
How to regrow: You can regrow carrot greens (not the root) from the top 1 inch of the carrot. Place the tops in a shallow dish with water.
Harvest time: Greens will sprout in a few days. They aren’t true carrots but are edible and great in pesto, salads, and soups.
Pro tip: Use in smoothies or make a carrot top chimichurri!
6. Basil
How to regrow: Take a 3–4 inch cutting from a basil stem and place it in a glass of water. Make sure it gets plenty of indirect sunlight.
Harvest time: Roots form in 1–2 weeks. Once rooted, plant in soil and pinch the top leaves to encourage bushy growth.
Pro tip: Never let basil flower if you want it to keep producing leaves.
7. Potatoes
How to regrow: Use potato pieces with 1–2 “eyes.” Let them dry for a day or two, then plant 4 inches deep in soil.
Harvest time: You’ll see sprouts in 2–3 weeks. Potatoes mature in 2–4 months depending on the variety.
Pro tip: Hill the soil around the plant as it grows to encourage more tuber development.
8. Sweet Potatoes
How to regrow: Suspend a sweet potato half in water using toothpicks. Place in a warm, sunny spot. Once slips (sprouts) are 4–6 inches long, remove and plant them in soil.
Harvest time: Slips grow fast, and you can harvest mature sweet potatoes in 90–120 days.
Pro tip: Sweet potatoes love heat and loose, well-drained soil.
9. Leeks
How to regrow: Similar to green onions, place the white root end in water and leave in a sunny area.
Harvest time: Regrowth appears within a week. Leeks grow slower than green onions but will produce a usable stalk.
Pro tip: Trim as needed, and transplant to soil for better results.
10. Bok Choy
How to regrow: Place the base of the stalk in a bowl of water and keep it in a sunny area. Change the water every 2–3 days.
Harvest time: Leaves begin to regrow in 4–7 days. Transplant to soil after 1–2 weeks for a fuller plant.
Pro tip: Harvest outer leaves first and let the center continue growing.
11. Fennel
How to regrow: Use the white base with roots intact. Place in a shallow dish of water, root side down.
Harvest time: Regrowth begins in about a week. Transplant to soil for a full bulb after a few weeks.
Pro tip: Fennel prefers cool weather and well-drained soil for best growth.
12. Cabbage
How to regrow: Place the cabbage core in a bowl with about ½ inch of water. Leave it in a sunny location and change water every few days.
Harvest time: New leaves appear from the center within a week. Plant it in soil if you want to grow a small head.
Pro tip: You may not get a full head, but the regrowth is great for stir-fries or soups.
Final Tips for Growing Veggies from Scraps
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Use clean, filtered water to prevent rot and mold.
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Change the water every 2–3 days to keep it fresh.
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Once roots form, move to soil to promote better growth and stronger plants.
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Place containers near a sunny window or under grow lights.
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Be patient! Some veggies grow quickly (like green onions), while others (like garlic or potatoes) take longer.
Why Grow Vegetables from Scraps?
Growing vegetables from scraps isn’t just a clever trick—it’s a sustainable gardening practice with real benefits:
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Reduces food waste
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Saves money on groceries
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Encourages kids and adults to get into gardening
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Perfect for apartment dwellers or urban gardeners
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Eco-friendly and rewarding
Now that you know how to regrow vegetables from scraps, why not turn your kitchen into a mini indoor garden?
With just a few minutes a day, you can reduce waste, save money, and grow fresh greens right on your countertop.
Start with one veggie this week—maybe green onions or celery—and see the magic of regrowth. Before long, you’ll be harvesting your own homegrown produce with pride!
