The Step You Should Never Skip When Growing Veggies From Scraps

There are very good reasons to stop throwing out your vegetable tops and to use up your vegetable scraps. For one, food waste is a big issue — the US Food & Drug Administration estimates that 30% to 40% of the food supply in the US ends up as food waste. Plus you can save some money, which is always a good thing. And while you may try to use up as much of every vegetable as possible, there are some parts that are largely inedible, such as tops and ends, which often end up in the trash or compost. One way to make use of those inedible veggie scraps is to make a flavorful broth. Another way to make good use of those veggie scraps is to regrow them.

Certain vegetables, including green onions, celery, romaine lettuce, and bok choy can be easily regrown using just scraps and some water. In most cases, you simply cut off a decent size portion of the vegetable's base, root, or top, place it in an appropriately sized container with around a half-inch to an inch of water, and leave it in a spot where it will get enough sunlight. There is one very important step though that shouldn't be skipped though. And that is to regularly change the water.