There’s something incredibly satisfying about turning your food waste into new life. Whether you’re trying to reduce grocery bills, live more sustainably, or simply love the idea of growing your own food, learning how to regrow kitchen scraps is one of the easiest ways to start. No backyard? No problem. Many vegetables and herbs can be regrown right on your windowsill or kitchen counter with just a bowl of water or a bit of soil. It’s low effort, low cost, and deeply rewarding. In this guide, you’ll learn exactly which foods you can regrow from scraps, how to do it, and why this practice is a powerful step toward food independence and waste reduction

Why Regrow Food from Scraps?

Regrowing food is about more than just convenience. It’s about reconnection—to your food, your environment, and your health. It’s about transforming “waste” into abundance. It’s also:

• A great way to reduce grocery costs over time
  
  
• A sustainable practice that cuts back on landfill waste
  
  
• A fun educational tool for kids or new gardeners
  
  
• An empowering step toward food resilience
  
  
• A way to get fresher, pesticide-free produce without buying seeds
  
  

Let’s explore the easiest and most rewarding foods you can regrow from scraps—starting with some of the most common kitchen leftovers

Green Onions: The Effortless Grow-Again Veggie

Green onions (also known as scallions) are one of the easiest vegetables to regrow. After using the green tops, save the white root ends. Cut them about an inch from the roots and place them in a small glass of water with the roots submerged. Within days, you’ll see new green shoots sprouting up. Change the water every 2–3 days, and you can continue harvesting over and over again. If you prefer long-term growth, plant them in soil once established

Best for: beginners, windowsill growing, frequent use in cooking

Romaine Lettuce: Regrow the Core and Get Fresh Leaves Again

Don’t throw away the stump of that romaine heart. Place the base of the lettuce in a shallow bowl of water, cut side up. Leave it on a sunny windowsill and change the water every other day. Within a few days, small green leaves will begin to regrow from the center. While you may not get a full head again, you’ll have fresh leaves for salads or wraps. Once new roots begin to form, you can transfer the base to a pot of soil for more extended growth

Best for: salads, wraps, sandwich greens, smoothie additions

Sweet Potatoes: From Half a Spud to a Full Harvest

To regrow sweet potatoes, cut one in half and insert toothpicks around the middle to suspend it above a jar or glass of water, cut side down. Roots will grow from the bottom, and green shoots (called slips) will sprout from the top. Once slips are about 5–6 inches long, twist them off, place in water to root, then plant in soil. Given space, sweet potatoes can yield a decent harvest in a container or garden bed

Best for: large pots, home gardens, long-term food production

Garlic: One Clove Becomes a Whole New Bulb

Garlic is incredibly low maintenance to regrow. Simply take a clove, bury it (pointy side up) in well-draining soil, and keep it in a sunny spot. Water it regularly, and over time, it will sprout. The green shoots are edible and flavorful like chives. If you let it continue growing, the clove will eventually develop into a full bulb of garlic, especially when grown outdoors in a full season

Best for: container gardens, flavor enhancement, long-haul harvests

Potatoes: From Eyes to Edibles

Got a potato that’s starting to sprout eyes? Don’t toss it. Cut the potato into chunks, ensuring each piece has at least one healthy eye. Let them dry for a day or two to prevent rot, then plant them about 3 inches deep in soil with the eye facing up. Keep soil moist but not soggy. As the plant grows, you’ll need to “hill” soil around the base to encourage more tuber production. After a few months, you’ll be digging up your own potatoes

Best for: backyard or bucket gardens, food self-sufficiency

Ginger: Plant It Once, Harvest for Months

To regrow ginger, cut a piece of fresh ginger root that has visible “eyes” or nodules. Let the piece dry for a day or two, then plant it in well-draining soil with the eyes facing up. Keep it in a warm, humid environment with indirect sunlight. Ginger grows slowly but steadily. In a few months, you can harvest parts of the root as needed, leaving the rest to continue growing

Best for: indoor containers, anti-inflammatory and digestive support

Celery: Don’t Toss the Base—Regrow It Instead

Cut celery stalks about 2 inches from the base, and place the base in a shallow bowl of water with the cut side facing up. Within days, new leaves and shoots will begin to appear from the center. Once roots form, transfer to soil and grow your own celery plant. While you may not get massive supermarket-style stalks, you’ll have flavorful leaves and slender stalks for soups, stir-fries, or juicing

Best for: urban gardeners, flavoring dishes, soup bases

Basil: Turn One Bunch Into a Mini Indoor Garden

To regrow basil, cut stems just below a node (where leaves grow) and place them in a glass of water. Make sure only the stem is submerged, not the leaves. Place the glass in a sunny window and change the water every few days. Once roots grow to about 2 inches long, transfer to a pot of soil. Basil thrives in warmth and sun and grows quickly indoors with a little love

Best for: herb gardens, cooking, tea infusions

Bonus Foods You Can Regrow from Scraps

• Carrot tops: regrow leafy greens (not new carrots) that can be added to pestos or soups
  
  
• Beets: regrow beet greens from the top portion
  
  
• Lemongrass: regrow stalks in water and transplant to soil
  
  
• Fennel: regrow the base of the bulb similar to celery
  
  
• Turnip greens: regrow in water from turnip tops
  
  
• Leeks: regrow just like green onions
  
  

Tips for Regrowing Success

• Use filtered or dechlorinated water when possible
  
  
• Change water every 2–3 days to prevent mold
  
  
• Place jars in a sunny window to encourage growth
  
  
• Transfer plants to soil once roots are established for long-term harvest
  
  
• Use organic produce when possible—conventionally grown may be treated to prevent sprouting
  
  
• Be patient—some foods (like sweet potatoes and ginger) take time
  
  

Why This Practice Matters More Than Ever

Regrowing food from scraps isn’t just about novelty—it’s a subtle form of resistance to food waste, overconsumption, and disconnection from the Earth. When you regrow your own food:

• You participate in circular living
  
  
• You teach your children food literacy
  
  
• You empower yourself with practical skills
  
  
• You become more resilient in the face of rising food costs
  
  
• You reconnect to the rhythm of growth, harvest, and renewal
  
  

Even if you don’t consider yourself a gardener, starting with a single green onion in a jar of water can spark something deeper: a relationship with the food you eat and the energy it takes to produce it

Regrow, Rethink, Reclaim

Every celery base and garlic clove you regrow is an act of renewal. A way of saying: I don’t need to throw this away. I can grow it again. I can feed myself. I can create life from scraps

That’s the mindset of sustainability. That’s the spirit of slow, conscious living. And that’s the kind of thinking that changes not only your kitchen—but the world