In today’s world, wasting food feels like tossing money—and resources—straight into the trash. But your kitchen scraps don’t have to go to waste. With a little effort, many common vegetables can grow back into something edible and fresh. It’s a simple way to reduce waste, save money, and build a more sustainable kitchen right from home.
Regrowing vegetables from kitchen scraps doesn’t require a garden or even a green thumb. A sunny windowsill, a jar of water, and a bit of care can go a long way. Plus, it’s satisfying to see new life sprouting from what you once planned to throw out. Whether you want to cut back on waste or stretch your grocery budget, this method offers both environmental and practical benefits.
Here are 20 vegetables to regrow from kitchen scraps—starting with five that are both useful and easy to grow.
1. Onions
Onions are a great place to start if you’re new to regrowing vegetables. When you slice off the root end of an onion, save it. Let the bottom dry out for a day, then plant it in soil root-side down. Keep the pot in a sunny window and water it lightly. Within weeks, green shoots will appear and a new bulb will start to form. It’s a low-maintenance way to get a steady supply of fresh onions at home.
2. Fennel
If you’ve never tried regrowing fennel, it’s easier than you’d expect. After cutting the bulb, save the base and place it in a shallow bowl of water. Make sure the root end sits in water and gets plenty of sunlight. In less than a week, you’ll see green shoots sprouting from the center. Once roots develop, transfer it to a pot with soil. You won’t regrow the full bulb quickly, but the leaves are great for cooking.
3. Turmeric
Turmeric is a less common but incredibly rewarding plant to regrow. Use a fresh rhizome with visible knobs or buds. Plant it in well-drained soil, just under the surface, with the buds pointing upward. It thrives in warm, humid conditions and prefers filtered light. Within a few weeks, broad green leaves will appear. Turmeric takes time to grow, but the fresh roots are far more flavorful than store-bought powder.
4. Bok Choy
Bok choy grows back fast, making it perfect for beginner gardeners. Just cut off the leafy tops and keep the bottom two inches. Place the base in a shallow dish of water and set it in sunlight. Within days, new leaves will sprout from the center. Once roots form, you can plant it in soil to keep the growth going. Fresh bok choy is great for stir-fries, soups, and salads—plus it looks beautiful while growing.
5. Sweet Potatoes
Sweet potatoes are among the most fascinating vegetables to regrow from kitchen scraps. Cut a sweet potato in half and suspend it in a jar of water using toothpicks. The cut side should face downward, just touching the water. Set it somewhere warm and bright. In about two weeks, roots and leafy shoots will appear. These slips can be removed and planted in soil to grow new sweet potatoes. Each slip can become a full plant with time and care.
6. Carrot Tops
You can’t regrow the root itself, but carrot tops produce leafy greens that are both edible and attractive. Slice off about an inch from the top of a carrot and place it in a shallow bowl of water. Keep the bowl near a window and change the water every few days. In less than a week, fresh green leaves will begin to sprout. These tops work well in salads, smoothies, or homemade pesto. It’s a simple way to stretch a root vegetable even further.
7. Cilantro
Cilantro can regrow from a leftover stem if handled gently. Snip a few inches from the base of a fresh cilantro bunch and place the stems in a glass of water. Make sure the leaves are above the surface and set the glass in sunlight. Roots will form within a week. Once they’re about two inches long, move the stems to soil and keep them moist. With care, your cilantro will regrow into a full plant ready to harvest again.
8. Celery
Celery is one of the easiest vegetables to regrow from kitchen scraps. After using the stalks, save the bottom two inches of the bunch. Place it upright in a shallow dish with water and set it in the sun. In just a few days, leaves and tiny stalks will start growing from the center. When roots appear, plant the base in soil for continued growth. This method gives you new celery without much effort.
9. Garlic
Garlic cloves that start sprouting in your kitchen can be planted instead of discarded. Choose a firm clove with a visible green tip. Plant it in soil, pointy side up, and keep the soil lightly moist. Place the pot in a sunny spot and watch for green shoots. These shoots are called garlic scapes, and they’re flavorful in cooking. With enough time and patience, a full garlic bulb may even form below the surface.
10. Leeks
Leeks regrow in much the same way as green onions, but they take a little longer. After cutting off the green tops, save the white base with roots attached. Place the root end in a jar of water, and set it on a sunny windowsill. Change the water every few days. You’ll see green shoots appear within a week. Once the roots grow stronger, transfer the leek to soil and continue watering. It will regrow into a full, usable stalk.
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11. Green Onions
Green onions are often the first vegetables people try to regrow from kitchen scraps—and for good reason. Just save the white bulb with roots intact and place it in a glass of water. Set the glass near a sunny window and change the water every couple of days. You’ll see fresh green shoots within days. Once they’re a few inches tall, you can trim and use them or transplant to soil. They’ll keep growing back again and again.
12. Beets
You can’t regrow an entire beet, but the leafy tops will sprout easily from the root end. Slice off about an inch from the top and place it in a dish of water, cut side down. Keep it in a bright spot and change the water every few days. Lush red and green leaves will appear in about a week. These beet greens are rich in vitamins and great for sautés or salads. It’s a useful way to use a part that’s often discarded.
13. Parsnips
Parsnips are cold-hardy root vegetables that can regrow their leafy tops from scraps. Cut off about an inch of the top and set it in a shallow dish with water. Place it in indirect sunlight and wait for green shoots to sprout from the center. While you won’t regrow the root itself, the greens can be used as a garnish or flavor base. With time and transplanting to soil, you may eventually get new roots forming below.
14. Mushrooms
Mushrooms are more challenging to regrow but still possible under the right conditions. Cut off the cap and plant the stem base in moist, nutrient-rich soil. Cover lightly, and keep the container in a cool, shaded space. Mist the soil daily to keep it damp but not soggy. If humidity and temperature stay stable, a new mushroom can grow from the buried base. It may take a few weeks, but success is rewarding for mushroom lovers.
15. Cabbage
Cabbage is a low-effort option when regrowing vegetables from kitchen scraps. Save the core after removing the outer leaves and place it in a bowl with water. Keep it in a sunny window and refresh the water every few days. Soon, new leaves will start to form at the center. Once roots appear, plant it in soil and continue regular care. With time, you’ll get a mini head of cabbage ready for harvest.
16. Bell Peppers
Bell peppers are one of the easiest vegetables to regrow from seeds. After slicing open a ripe pepper, save the seeds and dry them on a paper towel for a few days. Once dry, plant the seeds in small containers with moist soil. Keep the pots warm and sunny. In one to two weeks, sprouts will appear. Once the seedlings grow a few inches tall, you can move them to larger pots or a garden bed. With time, they’ll produce full-size peppers.
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17. Lettuce
Lettuce is quick to regrow and perfect for small kitchens. After using the leafy part, save the bottom of the head and place it in a shallow bowl with a little water. Keep the bowl near sunlight and change the water regularly. New leaves will begin to grow from the center in just a few days. Once roots form, you can move the base into soil for fuller growth. This method works with romaine, butterhead, and other varieties.
18. Radishes
Radishes can be regrown from their tops, though it’s more for greens than the root itself. Cut off the top inch of the radish and place it in water with the cut side down. In a few days, leafy greens will begin to sprout. These tops have a slightly spicy flavor and can be used in salads or sautés. If you plant them in soil, there’s a chance new roots will form—but it’s mainly about harvesting the greens.
19. Lemongrass
Lemongrass is a flavorful herb that’s easy to regrow from the stalk. Save the bottom few inches and place it in a glass with water. Leave it near a sunny window and change the water every few days. In about a week, roots will appear at the base. Once they reach an inch long, transfer the stalk to a pot with moist soil. It grows well indoors and adds amazing flavor to soups and teas.
20. Kohlrabi
Kohlrabi may look strange, but it’s simple to regrow from its base. After slicing off the bulb, save the bottom inch with some of the root still attached. Place it in a shallow dish with water, root side down, and keep it in a sunny spot. Change the water every few days. Once green shoots and roots begin to grow, transfer the base to soil. It will slowly develop into a new bulb. Though not as common in kitchens, kohlrabi is tasty raw or roasted and worth regrowing.
Grow More, Waste Less
Turning scraps into new food isn’t just a clever trick—it’s a smart way to live more sustainably. With a little time and care, you can grow your own produce without stepping foot in a store. Many of these vegetables to regrow from kitchen scraps are low-maintenance, space-saving, and surprisingly fast to sprout.
This small habit helps cut down on waste, saves money, and adds a little green to your home. Whether you’re growing leafy greens on your windowsill or sprouting roots on your counter, you’re making your kitchen more eco-friendly. Start with just one vegetable and watch your kitchen scraps come back to life—one regrowth at a time.
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