Growing your own vegetables does not need a garden-specific area. Sometimes, it can begin right in your kitchen, with the same waste you would normally discard. Monitoring fresh green shoots appearing from leftover stems or roots feels soothing, almost therapeutic, knowing you did it on your own. In a world where everything is hurried, and there is a shortage of time, regrowing vegetables from cutting not only minimises waste but also connects you with what you consume.
These small wins lessen the waste, save your money, and add a personal touch to your food. It is perfect for small homes or for those with busy routines. Regrowing vegetables is proof that cultivating food does not need perfection, just a bit of patience and interest.
Spring Onions
Spring onions are the most uncomplicated option for kitchen gardening. After chopping the greens, save the white root ends with the little bulb intact. Place these white roots in a jar filled with water, covering the roots, and keep them in a place that gets sunlight. Within a few days, fresh green shoots will show up. Change the water every two days, and once the roots are ready, you can even shift them to a small pot filled with soil. The flavour will remain fresh and sharp, ideal for day-to-day garnishes without having to rush to the grocery everyday.
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Garlic Greens
Garlic cloves that begin sprouting in your kitchen drawer are not waste, but they are a chance to show your gardening skills. Plant a single clove, pointed side up, in a small pot with little soil. Water them lightly and place them near a window that has little sunlight. In about a week, thin green shoots will begin to show. These garlic greens have a soft, fresh garlicky flavour, more delicate than cloves, perfect for stir-fries, eggs, and soups. You will not have to grow full bulbs indoors, but the greens alone make it worth the effort.
Celery
Instead of dumping the base of the celery, place it cut-side up in a shallow bowl filled with water. Keep it on a bright window pane and mist it daily. Within a week, tiny yellow-green leaves will appear from the centre. Once roots appear below, transfer it to the soil. The regrown celery will not be as thick as the supermarket version, but the branches will be aromatic and crispy, excellent for soups, salads, or even stocks. It feels extremely enjoyable to restore something you usually throw away.
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Mint
Mint leaves are perfect to grow in a kitchen garden. Cut a healthy mint stem, remove the lower leaves, and place it in water. In about 7 to 10 days, roots will begin to appear. Transfer it to a pot, and soon the kitchen will smell fresh every time. Mint grows fast as well as generously, great to blend as a chutney, teas, raitas, or even for garnishes. Just remember to trim often; mint loves to extend and can take over the windowsill if ignored.
Coriander
Instead of growing coriander right from the seeds, buy a bunch of it from the market that is attached to roots. Place the stems in water for a day, then sow them in shallow soil. Keep the soil moist and place the pot where it gets direct morning sunlight. Fresh leaves will begin to appear within a week. You will notice the flavour is merrier and more fragrant than store-bought ones.
(Image credit: Freepik)