We might’ve fought with our parents over not wanting to finish our veggies during our meal, but now we fully understand their importance to our health.
If there is one common problem that all of us veggies and fruit consumers know, is that they go bad very fast. This means spending extra money to either keep them fresh or to replace them with fresh ones bought from the supermarket.
This is why in this article we’re going to offer you the best solution to that problem – growing your own vegetables. At first thought this sounds like a lot of work, but stay with us, because the 10 vegetables we’re going to show you in the list down below you will need to buy one time, and enjoy them forever, as they’re easy as pie to regrow!
Carrots make a wonderful crunchy snack. They’re versatile enough to be regrown from carrot tops. Simply cut off the carrot tops, but them in a dish with a little bit of water, and place that dish in a well-lit room. You can also use the carrot greens chopped up with garlic and sweetened with vinegar.
Use the celery bottoms – the ones nobody likes for growing celery. Cut off the base and put it in a shallow bowl in the sun. The leaves will get thicker and grow in the middle of the base. After 3 days, plant it in soil.
The main ingredient of your weekly salads – romaine lettuce. It is a must-have ingredient in any house and can be added to pretty much anything. Use the bottom of an existing lettuce head to grow more lettuce. Put stumps of the romaine lettuce in a ½ inch bowl of water. Once the new leaves and roots start to appear, replant the lettuce in a soiled garden or pot. The leaves will grow up to twice the size.
Put the Bok Choy in a well-lit area with the roots in water. Let it sit for 1-2 weeks and after that, move the vegetable to a pot filled with soil. It will soon grow a new lettuce head ready for you delicious salads.
To grow this plant, you will need a well-drained but moist soil and a sunny environment. Plant it 24-36 inches apart in rows about 36 inches apart. Make sure you amend the soil before planting, with 2 inches of compost. Fertilizer every month, with a high-nitrogen fertilizer.
Harvest the artichokes in spring and in their secondary peak in fall. Pick the flower buds when the stalk is fully extended but the bud hasn’t yet opened.
Asparagus is one of the most well-known early-spring vegetables. You can keep producing it for up to 25 years. Although it isn’t a quick producer, it is worth the wait as it provides tasty green treats once it establishes.
You can plant asparagus with seeds or with 2-year old crowns. The seeds will take up to a few years to mature, but you can also use crowns purchased from a store to produce much faster results. Make sure you plant it in a well-drained soil as water logged asparagus will rot.
Scallions can be regrown using their unwanted roots. Leave an inch of the scallions which are attached to the root and then place them in a glass of water. Place the glass in a well-lit room with room temperature. As soon as they grow up to 4-6 inches, they’re ready to pick.
Garlic, the famous vampire repellant is also reusable. New sprouts will regrow from garlic cloves. They will taste milder than garlic and can be added to salads, pasta and other dishes. As soon as they begin to sprout, place them in a glass with little water and set them in a well-lit room or outside. Mother Nature will do the rest. The sprouts will grow a few inches and once they do, put them in a pot with soil. In a few days, they will start to sprout. As soon as the leaves turn brown and fall, the garlic is ready for picking.
New basil can be grown from basil cuttings. Put the basil clippings with 3-4 inch stems in a glass of water and place them in direct sunlight. As soon as the roots become 2 inches long, place them in pots. In time they will grow into full basil plants. Change the water regularly.
If cilantro stems are placed in a glass of water, they will grow. When the roots become long enough plant them in a pot with soil and place them in a well-lit room. The plants will fully grow in a few months.