Growing an Indoor Garden from Kitchen Scraps
So it’s the middle of winter, but you can still have a budding garden indoors. Did you know that you can grow vegetables, herbs, and even fruit from your kitchen scraps? The next time you are about to throw away cuttings into the green bin, try re-growing them instead. With planting season just around the corner, what better time to create your own kitchen garden; not only is it great for the environment, but it can save you money and is very convenient as well!
I keep many herbs and vegetables growing, taking up almost every available window sill in my house that gets good like….including my daughter’s bedroom. It’s fantastic when I need just a small amount of ginger or green onion for a recipe, and you never have to worry about running out to the grocery store for last minute items.
- Green onions and leeks are two of the easiest vegetables to re-grow. Rather than throwing away the white tips with the fibrous roots, place them in a glass of water by the windowsill. Within days you will see the green stalks growing back. I was able to start cutting stalks of green onion for cooking within three weeks. You can leave the plants in the water or repot them into sandy soil with good drainage or transplant them into your garden in late spring.
- For celery, romaine and bok choy, just cut off the bottom two inches of the stump and place in a bowl of water. Within days you will see the centre of the stump begin to grow with leaves, and a few weeks later roots will develop. You can pot them in soil through the winter and replant into the garden in late spring.
- Parsely, arugula and other herbs can be purchased from the store with the roots still intact. Simply plant them into soil.
- Ginger is great to have on hand for cooking whenever you want, and it also grows into a beautiful and fragrant houseplant. Simply take a piece of ginger approximately 2-3 inches in size and plant in sandy soil. Make sure the bumpy nodes or tubers are pointing upwards and barely cover the ginger with soil. Keep it out of direct sunlight in a warm, bright spot. When I need to use ginger in a dish I simply pull the plant out of the soil, cut off a piece of the root, then replant! It will keep producing roots for cooking and the plant will continue to grow.
Below is a picture of my parsley, arugula and romaine.