Turning kitchen scraps into a source of fresh produce isn’t just an eco-friendly practice; it’s a fascinating experiment in the potential of everyday leftovers. From the ends of lettuce to the tops of carrots, many of the foods we consume can surprisingly regenerate with a bit of care and patience. Check out the foods that can magically regrow from scraps and get started in your kitchen!

Onions growing in a pot on a counter.
Photo credit: Depositphotos.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Green Onions

A close up of a bunch of green onions.
Photo credit: Running to the Kitchen

Just place the white roots in a glass of water, making sure not to submerge the entire plant. Green onions are champions of regeneration, sprouting new shoots in just a few days because they retain their growth point even after cutting.

Garlic

Garlic in a wooden bowl on a wooden table.
Photo credit: Depositphotos.

Plant a single clove root-down in potting soil. Garlic is determined to grow, with the clove acting as a starter kit for a new shoot, often even when left on the counter!

Romaine Lettuce

Lettuce in a wooden bowl on a wooden table.
Photo credit: Depositphotos.

Leave the bottom of the lettuce in a bowl of water. It’s a lazy plant’s dream! New leaves start sprouting from the center in about a week, as if it’s on a mission to become a salad again.

Leeks

Leek on a cutting board.
Photo credit: Depositphotos.

Similar to green onions, submerge the base in water. Leeks will regrow from the white base, eager to give you more of their mild, oniony flavor with minimal effort.

Onions

Onions on a wooden cutting board with a knife.
Photo credit: Depositphotos.

Onions can be grown by planting the bottom end with roots in soil. They are the comeback kids of the vegetable world, ready to sprout new greens and eventually, a new bulb.

Celery

Celery on a cutting board with a knife.
Photo credit: Depositphotos.

Cut off the base and place it in a shallow bowl of water. Celery bases turn into overachievers in water, sprouting new leaves from the center in no time.

Bok Choy

Grilled bok choy on a plate with chopsticks.
Grilled Baby Bok Choy. Photo credit: Running to the Kitchen.

Just like celery, place its base in water and watch it spring back to life. Bok Choy is practically a phoenix, rising from its scraps to give you more crispy goodness.

Napa Cabbage

Chinese cabbage leaves on a wooden cutting board.
Photo credit: Depositphotos.

The base of Napa cabbage will regrow in water, similar to its leafy cousins. It’s like it refuses to give up, slowly sprouting new leaves to prove its resilience.

Carrot Greens

Carrots and parsley on a cutting board.
Photo credit: Depositphotos.

Plant the top of a carrot in soil. While you won’t get a new carrot, the greens will flourish, perfect for garnishing or adding to salads for a zesty flavor.

Potatoes

Potatoes in a wooden bowl on a wooden table.
Photo credit: Canva Pro.

Cut chunks of potatoes making sure each has 1-2 eyes. Planted in soil, they feel compelled to keep the lineage going, sprouting new plants from their eyes.

Lemongrass

A bunch of lemongrass on a wooden table.
Photo credit: Depositphotos.

Place the root end in water and it will begin to sprout new stalks. Lemongrass is like that friend who always bounces back, ready to infuse your cooking with its lemony essence.

The Best Fast Food Sides That Go Beyond Fries

A variety of fast food items on a wooden table.
Photocredit: Shutterstock.

Let’s face it, when we think fast food, it’s the burgers and fries that usually steal the show. But what about the unsung heroes of the menu, those side dishes that can turn a quick meal into something special? From the crispy, golden perfection of onion rings to the fluffy, buttery bliss of biscuits, there’s a whole world of flavor waiting to be explored. We’re diving into some of the most delicious and underrated fast food sides out there.

See Them Here: The Best Fast Food Sides That Go Beyond Fries

Avoid these 11 Foods If You’re Sensitive to Lectins

A shopping cart full of groceries in a supermarket.
Photo credit: Depositphotos.

Navigating the world of food sensitivities can feel like walking through a minefield, especially when lectins are the culprits. You might have heard that these protein-packed particles can wreak havoc on sensitive stomachs, but figuring out where they’re hiding is another story. We’re breaking down some of the foods that are lectin landmines for those with sensitivities. Grab a notepad, because you’re going to want to remember these tips next time you’re grocery shopping or planning a meal.

See Them Here: Avoid these 11 Foods If You’re Sensitive to Lectins

10 Foods You Should Never Eat Raw

A woman laying on a couch with a stomachache.
Photo credit: Depositphotos.

Diving into a bag of crunchy raw carrots or whipping up a smoothie with butternut squash and spinach? Go for it! But beware, the culinary world has its rogues. Some foods play hardball with your stomach or sneak in toxins that could turn your mealtime into a risky affair. It’s all about knowing who’s who in the raw food lineup.

See Them here: 10 Food You Should Never Eat Raw

Select images provided by Depositphotos.

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *