We all know that organic foods are ideal for our health, but they often cost a little fortune and we simply cannot afford them. Because of the limited supply as well as the additional work and maintenance needed to produce them, you may end up paying up to 100 percent more for an organic banana, for instance.
The good news is that there are certain veggies and fruit you can grow indoors using part of the product you would get rid of anyways. Check them out!
Scallion: Leave an inch attached to the roots of the leftover scallion, place in a glass of water, topping up the water as it evaporates.
Onions: Onions go directly in the soil. Simply take the bottom end of the onion and plant it in a pot. Water, as needed.
Basil: Place a few basil clippings in a glass of water under direct sunlight. When the stem grows two or three inches long, plant them in the soil to grow your own basil plant.
Peppers: Plant the seeds in a mixture of peat moss, vermiculite, and sand (roughly equal parts of each). Place two seeds in each pot near its center, and push the seeds just below the surface of the soil. Keep soil moist but not wet, and keep pots in a spot where they will get sunlight throughout the day.
Cabbage: Leave the cabbage head in a container with an inch of water. Over time, it will start to re-grow.
Mint: Plant the clipping in a 5-8″ pot of damp soil. Every couple of days, rotate the pot to allow for the plant to grow evenly.
Mushrooms: If you want to learn how to grow your own mushrooms, check out Gardening Know How where Bonnie Grant, a Certified Urban Agriculturist explains everything perfectly.
Celery: Cut off the base of the celery and place it in a bowl with a little bit of warm water. Leave it for a week, or until the base starts to grow leaves. Then, transplant in soil and watch it grow.
Potatoes: Cut the potato in squares with each piece having a few slips on it. Leave them out in room temperature to let them dry. Place the cubes 8″ deep with the slips facing upwards and cover it with another 4″ of soil. Add more soil as more roots start growing.
Ginger: Cut off the parts which look like they are about to start what is called a “rhizome”. Plant it about five inches in the soil with the rhizome pointing upwards. Water it on a regular basis.
Pineapple: This one takes time, but why not try? Cut the crown off, dehydrate it, and place it in a shallow container of warm water. When it starts to root, replant into a container with soil and water regularly.
Rosemary: Place the cuttings in water and within a couple of weeks, there should be enough that have rooted and not rotted. Make a hole with pen in a 4″ pot filled with damp potting soil, and place the cutting into it. As this herb is very delicate, water it only when the soil begins to feel dry.
Carrots: Put chopped off carrot tops in a container filled with a bit of water. Use a deep container, more water, and toothpicks to keep the carrots halfway in the water, waiting for them to root.
Turnip: Like carrots, cut off the turnip tops and keep them in a shallow container with water until they start growing roots.
Sweet potato: Unlike most veggies, sweet potatoes are not started by seed by shoots. Cut the potato in half and place in a jar full of water using toothpicks. Over a couple of days, the sweet potato will start to sprout slips at which point you remove them and put them in water to grow roots. Next, plant them in well-drained soil and water regularly.
Romaine Lettuce: Keep the base of the lettuce in a bowl with half an inch of warm water. Let it sit for a week in direct sunlight, and transplant to soil once you notice new lettuce leaves on the stem. They are supposed to be full grown in three weeks or so.
Garlic Sprouts: Put the green shots in a little water, under plenty of sunlight and grow a bunch of garlic sprouts. These are great in pastas, salads, and as a garnish.
You will be confident in knowing exactly what is in the products your family uses and happy with the money you will save every month.
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