Regrowing Kitchen Veggies
If the kiddos in your life love watching things grow, they’ll be even more excited when they can eat it.
Did you know it’s super easy to grow some of your kitchen veggies from scraps? Start by identifying
which end of the plant to save. For plants like Carrots and Beets, it would be the top. For plants like
Celery, Green Onions, Leeks, or Lettuce, it would be the base.
Make your cut about 1 inch above or below that spot. If your child is old enough to use a knife (or if
you have child-safe knives that can make the cut), they’ll enjoy handling this step themselves. Then,
gather a few small jars or one shallow tray, and place your veggie scraps in a minimal ½ inch of water.
Make sure there’s just enough water to cover the bottom and not submerge the plant. Refresh the water
every 1-2 days and be sure your plant cutting doesn’t dry out.
Vegetables like Celery, Leeks, Lettuce, and Green Onions will grow the fastest, usually with some edible
growth in ~10 days. Carrots and Beets will produce green tops that can be eaten, or you can transfer
them to your garden outside to grow a bigger plant.