Running low on fresh veggies? Grow your own food from kitchen scraps!
Has your family eaten any carrots, lettuce, celery, green onions, bok choy, or leeks recently? Did you know that you can take the ends from any of these (and more!) veggies and instead of putting them in the compost, you can put them in a container, add water, put them on your window sill and they will regrow into more veggies you can eat for free?!
My daughter and I plopped these scallion bottoms (the white part of green onions) into a re-used plastic snack container with some soil in it a week ago and look at how much they have re-grown! (13-21 cm each plant)
We can now cut off the edible green part again and they will keep regrowing for a never-ending supply of free veggies. Now that is sustainable food security ;) especially since we had the opportunity to buy certified organic produce to regrow from.
We just started the lettuce, leeks, celery and bok choy 1 day ago and you can see that the middle of each has already started to pop up and regrow. We are going to try sweet potatoes, ginger, carrots, garlic, basil, lemongrass and mint next, with the instructions from this how-to video!
What you need:
containers from your family's recycling box
a stump / end from a veggie
Click on "read more" for instructions...
Update: look at how much our plants have grown!! Also Gladys made a heart for the window thanks to Ms. Mcrae's art challenge!
If you would like to learn more about growing food, join the Shoreline Gardens Google Classroom by emailing firstname.lastname@example.org
1. Ask your family for a 1-3 inch stump/ end of a vegetable once they have cut it
2. Place the veggie stump in the top of a plastic, glass or metal container. It needs to be able to sit in the container with at least 1 centimeter or half an inch of the veggie hanging in the container. If the veggie falls in, the container is too big. If the veggie stump doesn't fit in it at all, the container is too small. If the container is too big, you can poke toothpicks in all 4 sides of the veggie stump to suspend it from the edges of the container.
3. Once you have found the right size container, fill it up with tap water with 1 cm of room left at the top.
4. Place the veggie stump in the container, and place the container on a window sill.
5. Change the water every two days and watch your plant grow!!
6. When roots sprout, you can plant the stump in dirt and it will re-grow faster.
For lettuce, green onions, bok choy, leeks, basil etc, you can cut the new shoots and eat them whenever you want to. (Give them a week, then regrow them again from the same stump!)
For carrots, yams / sweet potato, ginger, and garlic, you need to plant these root veggies in soil and wait a lot longer (3 months) for them to grow more bulbs etc. before harvesting them.
1. Please do not take or cut veggies without permission from an adult in your home.
2. Do not take containers from other peoples' recycling boxes, as they might have covid germs on them. Just "upcycle" ones from your own household, as they have already been touched by people you are isolating with.
For school credit:
Measure your plants' daily growth with a ruler and / or take photos to email Ms. Menzies: email@example.com.
Join the Shoreline Gardens! sustainability google classroom to try out other fun hands-on plant projects and get credit measuring your plant growth for your science and math classes.
Teaches the Sustainability Exploratory class at Shoreline Middle School.
Sustainability = the ability to survive and thrive... over time!
In this class we learn how to keep healthy through ensuring we have access to clean air, water, food, shelter, medicine, community, education, materials, energy, governance...