How to Regrow Vegetables at Home Using Kitchen Scraps
Article by Dr. Joseph Mercola.
Many common vegetables like green onions, bok choy and celery regrow from scraps using just water and sunlight
Regrowing kitchen scraps helps cut grocery costs and reduces household food waste with minimal effort
You don’t need a garden — just a sunny windowsill, a shallow dish or jar, and a few minutes of care each day
Some vegetables regrow in as little as three to seven days; these fast results provide motivation for you to continue regrowing more vegetables
Regrowing food at home supports self-reliance, lowers dependence on supply chains and adds fresh nutrition to your meals
(Mercola)—Chopping an onion might seem like a mindless kitchen task, but what if that leftover root end could grow into another onion right on your windowsill? Long before industrial agriculture or grocery stores, people relied on this kind of resourcefulness to stretch their food supply. Cultures around the world have regrown vegetables from scraps for centuries — turning food waste into food security with nothing but sunlight, water and patience.
Today, many people throw away parts of vegetables that are perfectly capable of producing more food. In fact, it’s not just roots — leafy tops, stems and even seeds from common produce like bok choy, celery, green onions and bell peppers can regenerate with minimal effort. What starts as waste on your cutting board becomes a renewable supply of fresh produce if you know which parts to save and how to treat them.
Modern households waste about 30% of purchased food, according to the U.S. Department of Agriculture.1 That translates to about $1,500 per year for the average family of four.2 If you're buying organic produce, the costs run even higher.
Regrowing your own vegetables not only cuts down on waste and spending, it gives you a direct hand in producing your food, which is both empowering and deeply satisfying. You start to think differently about what you consume when you understand how easily some of it grows back.
Kitchen Scraps Are a Hidden Source of Fresh Food
An article in The Hearty Soul walks through 20 vegetables to regrow from what you'd normally toss out.3 The focus isn’t on building a large garden or installing grow lights. Instead, it’s about making the most of what you already have — small cuttings, root ends, stems or seeds that produce edible greens or even entire vegetables using water, light and basic care.
Many vegetables grow with minimal effort and no gardening experience — Most of these plants don’t even need soil at first — just a bowl of water and a sunny spot on your windowsill. This makes the method accessible, even if you live in a small apartment or have never kept a plant alive before.
Some vegetables regenerate in days, while others take more time and patience — Green onions, for instance, typically sprout new growth in just a few days when placed root-side down in water. Others, like turmeric or sweet potatoes, take several weeks to produce leaves or leafy shoots.
Still, the process remains hands-off, requiring only the occasional water change and consistent sunlight. This slower timeline becomes a visual reminder of progress and a rewarding habit to observe.
Regrowing vegetables is low-maintenance and fits into a busy lifestyle — You don’t need gardening skills, expensive equipment or even pots and soil right away. Vegetables like lettuce, beets and cabbage all start their regrowth process in shallow dishes or jars before being transplanted into soil. That means fewer steps upfront, which helps you build momentum without feeling overwhelmed.
This approach gives you more than just food — it teaches sustainability — The act of regrowing vegetables doesn’t just stretch your grocery budget; it shows you how to create abundance from scraps. Even watching one plant sprout again boosts your motivation and helps you build a habit. It taps into the psychological principle of self-efficacy — you’re more likely to stick with a sustainable behavior if you see quick, visible success.
Most Vegetables Grow from Scraps You Would Otherwise Throw Away
Vegetables like garlic, leeks and green onions regenerate easily from leftover parts. These plants regrow from the base or bulb, and you don’t need a green thumb to make it happen. Just place the base in water, and once roots or shoots appear, transfer them to soil for continued growth. You can repeat this process again and again with the same types of scraps.
Leafy greens like lettuce, beet tops and carrot greens grow edible leaves quickly — While you won’t regrow the full root of a carrot or beet, the green tops are still edible and packed with nutrients. Lettuce cores placed in shallow water produce fresh inner leaves in just a few days. These greens are great for salads or garnishes and let you use the whole plant instead of wasting the top portion.
Even mushrooms and turmeric are possible to regrow — These require more attention and longer timelines, but the payoff is greater flavor and freshness. Turmeric, for example, produces broad, lush leaves and eventually new roots and shoots if planted properly. Mushrooms need a cool, damp environment and daily misting, but they can grow from stem bases under the right conditions.
Peppers and herbs grow easily from seeds or cuttings saved from your cutting board — Bell peppers are particularly straightforward — just dry the seeds, plant them in a container and keep them warm and sunny. Cilantro and lemongrass grow well from stem cuttings placed in water. Once they root, they’re ready to plant, and you can continue harvesting them for weeks.
Simple Tools and Everyday Conditions Are Enough
The process of regrowing vegetables begins with what’s already in your kitchen. In fact, most of these scraps will begin to sprout with just ambient light from a window. This low barrier to entry makes it easy to start without investing time or money into setup.
Water, time and sunlight are the three key ingredients — Consistency is more important than precision. You’ll need to change the water every few days to prevent mold or stagnation. As roots and shoots grow, transfer them to soil for more long-term development, but the first steps are straightforward enough for any beginner.
Transplanting to soil boosts regrowth but isn’t immediately necessary — While vegetables like bok choy and celery begin growing in water, moving them to soil after a few weeks gives them the structure and nutrients they need to continue. This transition helps develop fuller stalks, leaves or bulbs. Start small and scale up as your confidence grows.
No Complex Biology Required — Just Natural Regeneration
The regrowth process relies on the plant’s ability to reactivate dormant cells. Many vegetables have a type of tissue that remains alive and able to generate new growth. When exposed to water and light, these cells begin multiplying again. In simpler terms, the plant wakes back up and starts to rebuild itself from the inside out.
Some vegetables produce shoots that act like clones — Sweet potatoes, for example, grow long leafy shoots called slips from a cut tuber suspended in water. These slips are genetic copies of the original plant and grow into a whole new potato-producing vine when planted in soil. This kind of propagation mirrors what happens in nature, where root or stem fragments produce new plants without seeds.
Others grow new roots and leaves from remaining energy stored in the scrap — Even after harvesting, plant parts like bulbs or root ends still store nutrients. These leftovers are enough to fuel new growth for days or even weeks. Add sunlight and water, and they continue to photosynthesize, repair and regenerate. This natural design means that you’re not forcing growth — you’re just giving the plant the right conditions to keep going.
Grow More, Waste Less
If you’ve ever tossed out the bottom of a celery stalk or the top of a carrot, you’ve already thrown away the starting point for new food. The real problem isn’t that these scraps are useless — it’s that most people haven’t learned how to work with them. Once you see how quickly some of these foods regrow, it becomes obvious that the root cause of kitchen waste is lack of awareness, not lack of resources.
Your kitchen is already full of food you haven’t finished growing yet. When you learn how to regrow scraps, you reduce waste, save money and gain a sense of control over your food supply. Here’s how to get started:
Pick one easy vegetable to regrow first — Start with something foolproof like green onions or celery. If you’re new to growing anything, this will give you quick results and build your confidence. Just take the root end, place it in a shallow bowl of water and set it by a sunny window. Within days, you’ll see new growth. You don’t need to try multiple vegetables at once — just pick one.
Set up a designated windowsill space for regrowing scraps — Light and warmth are all you need to get most of these vegetables started. Choose a spot near a window where you’ll remember to check in daily. Keep a few glass jars or bowls ready for new scraps. Making this space part of your kitchen setup helps integrate the habit into your routine. If you're already doing meal prep, this takes just a few extra seconds to set aside the parts worth regrowing.
Create a rotation based on your eating habits — Pay attention to what you use most — onions, garlic, bok choy, lettuce — and focus on those scraps first. If you cook with herbs often, regrow cilantro or lemongrass from leftover stems. If you roast root vegetables, save the tops of beets, carrots or radishes. This personal approach keeps the process relevant and rewarding. It’s easier to stay consistent when you’re growing what you actually eat.
Upgrade to soil when roots are strong enough — Once your regrowing scrap has visible roots and new shoots, move it to a small pot of soil, especially for vegetables like sweet potatoes, peppers and turmeric. You don’t need fancy tools — just a basic pot with drainage and some good-quality soil. Keep it watered and in sunlight. Watching something grow from garbage into food is incredibly satisfying.
Build a habit around saving and replanting scraps — Make it part of your cleanup routine to check for regrowable scraps. Keep a small container in your fridge or counter for storing these pieces until you’re ready to place them in water. The more automatic this becomes, the less food you’ll waste. Over time, you’ll build a system that fits your space and lifestyle — and will find you’re no longer relying on the store for every bite.
FAQs About Regrowing Vegetables From Kitchen Scraps
Q: What vegetables are easiest to regrow from kitchen scraps?
A: Green onions, celery, bok choy, lettuce and garlic are some of the easiest to regrow. They require minimal care, regrow quickly in water and don’t need soil to get started.
Q: Do I need a garden or special tools to regrow vegetables at home?
A: No. All you need is a sunny windowsill, a shallow bowl or jar, and clean water. Most regrowth starts right on your kitchen counter without any need for gardening tools or experience.
Q: How long does it take to see results when regrowing vegetables?
A: Some scraps — like green onions and lettuce — show new growth in just three to five days. Others, like sweet potatoes and turmeric, take several weeks but reward you with fuller, long-term regrowth.
Q: Is regrowing vegetables worth it financially and nutritionally?
A: Yes. It helps lower your grocery bill, reduces food waste and provides access to fresh, nutrient-rich greens and herbs. It also builds food security and independence over time.
Q: What’s the best way to start regrowing vegetables for the first time?
A: Begin with one easy vegetable like green onions. Place the root end in water, keep it in sunlight and watch it regrow. Starting simple helps build the habit and gives you motivation to continue.
I have attempted to regrow green onions successfully, but for some reason all the celery attempts start out with beautiful little green leaves then suddenly turn brown and die. I keep them moist but not over wet, but they never survive. I'm thinking using a bit of that rooting compound could help??