Don’t Toss It, Plant It! ♻️
Your kitchen scraps are secretly tiny gardens waiting to grow! With just a little love (and water), you can turn everyday leftovers into lush, edible plants right at home.
🌿 Green Onions, Basil & Lettuce
Snip and save the base of your green onions or the stem of basil and lettuce. Pop them in a glass of water on a sunny windowsill and watch roots (and leaves!) sprout in just days. Instant freshness on repeat!
🥔 Potatoes & Sweet Potatoes
Cut a potato into chunks with “eyes” (little buds), let them dry out for a day or two, then plant in soil. Before you know it, you’ll have leafy green vines and baby spuds growing beneath the surface.
🧄 Garlic, Onion & Ginger
Single garlic cloves or onion bottoms can be planted directly in soil. Ginger’s knobby roots just need warmth and moisture to shoot up leafy stalks—perfect for your own kitchen apothecary.
🍍 Pineapple & Celery
Slice the crown off a pineapple or save the bottom of a celery stalk. Soak it in water for a week or two until roots appear, then plant it in soil. A little patience turns these scraps into thriving plants (yes, even pineapples)!
Turn your leftovers into a homegrown harvest!
Save money, reduce waste, and enjoy the magic of regrowth—right from your kitchen counter to your plate.
Bonus Tip: Keep a “regrow jar” station near your window to watch your scraps come back to life. It’s fun, sustainable, and kid-friendly too!
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