20 Vegetables You Can Regrow From Scraps: The Complete Kitchen-to-Garden Playbook

Regrowing vegetables from kitchen scraps is one of the most satisfying, sustainable, and budget-friendly ways to keep a constant supply of fresh produce flowing at home. In this comprehensive guide on 20 vegetables you can regrow from scraps, you’ll learn step-by-step methods for root ends, bulbs, rhizomes, nodes, eyes, and stems, plus how to transition your cuttings from water to soil, build a windowsill setup, and keep reharvesting for months. Whether you’re in an apartment with a sunny sill or a homesteader building a scrap-powered kitchen garden, this plan shows exactly how to make 20 vegetables you can regrow from scraps thrive.

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If you’re new to upcycling vegetable scraps, start small: glass jars, fresh water, indirect sunlight, then potting mix with good drainage. As you master a few varieties from the 20 vegetables you can regrow from scraps, scale up to planters, raised beds, or a compact aquaponics system for near-automatic growth.

How Scrap Regrowing Works (And Why It’s a Game-Changer)

The idea behind 20 vegetables you can regrow from scraps is simple: most vegetables still hold living tissue after you cut them. The root end, crown, bulb, rhizome, stem nodes, or “eyes” can restart growth when given moisture, oxygen, and light. That means your waste becomes a mini-nursery. When you master the biology behind 20 vegetables you can regrow from scraps, you’ll see how easily a salad’s leftovers can become tomorrow’s harvest.

• Root and bulb crops: Use bottoms or root plates (onions, garlic, leeks, fennel).
• Leafy heads: Use core or base (romaine, bok choy, cabbage).
• Stems and nodes: Use fresh stems with visible nodes or healthy leaves (basil, lemongrass).
• Rhizomes and tubers: Use chunks with nodes/eyes (ginger, turmeric, potatoes, sweet potatoes).
• Root-top greens: Use tops in water for greens (carrots, beets, turnips).

Setup essentials for 20 vegetables you can regrow from scraps:

• Containers: Clear jars for water propagation, shallow bowls for bases, and small pots with drainage for soil transition.
• Water: Chlorine-free is ideal; change every 2–3 days.
• Light: Bright, indirect light at first; then morning sun or grow lights when roots appear.
• Medium: Potting mix with perlite for drainage. For moisture lovers, add coco coir.
• Nutrition: Start weak—half-strength liquid fertilizer once rooted. Use compost tea as a gentle boost.

Why this method excels:

• Sustainability: You divert waste and cut grocery costs.
• Speed: Many of these 20 vegetables you can regrow from scraps re-leaf within days.
• Cut-and-come-again: Frequent harvests from the same plant base.
• Scalable: From a windowsill hydro setup to full backyard beds and aquaponics.

Common mistakes to avoid:

• Stagnant water: It suffocates root tissue. Refresh often.
• Over-sun early on: Tender cuttings scorch; start bright but indirect.
• Heavy fertilizer too soon: Root growth first, nutrition later.
• No drainage: Waterlogged soil rots your regrowth.

As you read through the 20 vegetables you can regrow from scraps, note which ones are best for pure water culture (short-term greens) and which demand a transition to soil for full heads or bulbs. A simple tracking sheet helps you schedule water changes, potting dates, and harvest intervals.

Internal resource tip: Check the Garden Bloom Vibesfor upcoming guides on potting mixes, compost teas, and windowsill grow-light setups.

Leafy Bases That Bounce Back Fast

Leafy bases are the unsung heroes among the 20 vegetables you can regrow from scraps. They regrow well from the core you would usually throw away. Here’s how to revive romaine lettuce, bok choy, napa cabbage, and cabbage for quick salads and stir-fries.

1. Romaine Lettuce

• What to keep: The bottom 1–2 inches of the head (core intact).
• How to regrow: Sit core in a shallow dish with 0.5 inch of water, cut side up. Keep water off the top to prevent rot. Change water every 2–3 days.
• Light: Bright, indirect light; morning sun is perfect.
• Transition: After roots and center leaves form (5–10 days), pot in soil with the top exposed.
• Harvest: Cut outer leaves as they reach 4–6 inches. This cut-and-come-again approach extends lifespan.

2. Bok Choy

• Scrap: Base at least 1 inch thick.
• Method: Shallow water. New leaves appear from the center in 3–7 days.
• Soil: Transfer to a 6–8 inch pot for stronger growth; keep consistently moist.
• Tip: Harvest baby greens young for sweetest flavor.

3. Napa Cabbage

• Scrap: 1–2 inch bottom with core.
• Water start: Same as romaine; pot when roots show.
• Soil: Fertile, well-drained mix. Side-dress with compost every 2–3 weeks.
• Harvest: Use outer leaves to extend life; full heads are possible but require time and space.

4. Green (Round) Cabbage

• Scrap: Solid core base.
• Water/soil: Start in water, then transplant into a deep pot; cabbage likes a stable, cool environment.
• Tip: Use as a leaf-harvest plant rather than chasing a full head in small containers.

Troubleshooting for leafy bases:

• Pale new leaves: Increase light gradually.
• Slimy base: Change water more frequently; trim mushy tissue.
• Slow rooting: Ensure room temp 65–72°F and avoid direct, harsh sun at first.

Companion note: When you transplant any of these 20 vegetables you can regrow from scraps outdoors, avoid planting near heavy root feeders like mature brassicas to limit nutrient competition.

Taste and nutrition:

• Regrowth leaves are tender and mild.
• Younger leaves have higher vitamin C and folate concentrations.
• Harvest frequently to encourage fresh flushes.

Quick schedule:

• Day 1: Trim, place in shallow water.
• Day 3–5: New leaves emerge; refresh water.
• Day 7–10: Roots show; pot into soil.
• Day 14+: Begin light harvests of outer leaves.

These leafy bases are the fastest wins in the 20 vegetables you can regrow from scraps—ideal for beginners, kids, and anyone who wants instant momentum with lettuce-style greens.

Alliums That Reboot From Bulbs and Root Plates

Among 20 vegetables you can regrow from scraps, alliums might be the most forgiving. Garlic, onions, leeks, scallions, and shallots bounce back reliably from bulbs, root plates, and leaf bases.

5. Green Onions (Scallions)

• Scrap: White root ends with 1–2 inches of stem.
• Start: Place root ends upright in a jar with water just covering the roots.
• Growth: New green shoots in 2–4 days; refresh water biweekly.
• Soil option: Plant in a long, shallow window box for a perpetual cut-and-come-again supply.

6. Leeks

• Scrap: Root plate with 1–2 inches of white stalk.
• Method: Same as scallions; leeks are slower but sturdy.
• Soil: Transplant to deep planters; blanch stalks by hilling up soil to keep them tender.

7. Fennel Bulb (Technically not an allium, but regrows similarly)

• Scrap: 1-inch base with root nub.
• Water: Shallow water start; avoid submerging the top.
• Soil: Transplant once roots appear; prefer cooler temps and consistent moisture.
• Harvest: Snip tender fronds and let the bulb thicken.

8. Garlic

• Scrap: Single cloves or a sprouted clove; or the basal plate of a bulb.
• Method: Plant clove point up in soil; keep moist. For greens, grow densely in shallow trays and harvest garlic chives.
• Timing: Bulb formation takes months; greens are ready in 2–3 weeks.

9. Onions

• Scrap: Bottom root plate of the onion.
• Method: Sit in shallow water to stimulate roots, then plant in soil with plate down and cut side barely covered.
• Harvest: Use green tops in 2–3 weeks; full bulb requires a longer season.

10. Shallots

• Scrap: Individual cloves/segments planted like garlic.
• Result: Multiply into more shallots if given time and space.

Allium pro tips:

• Don’t drown the crown; only roots should sit in water.
• For indoor greens, snip no more than one-third at a time.
• Rotate jars on the sill to keep light even; leggy greens indicate insufficient light.

Nutritional edge:

• Fresh allium greens are rich in sulfur compounds, flavonoids, and vitamin K.
• Regular snipping in your set of 20 vegetables you can regrow from scraps encourages denser, tastier growth.

Midway upgrade idea: As your jar forest expands, consider transitioning part of your setup to a small, closed-loop system for steadier yields.

Aquaponics is an innovative system that combines aquaculture (raising fish) and hydroponics (growing plants without soil) into one self-sustaining ecosystem.

Root Crops for Greens and Second Harvests

Root crops are classic entries in 20 vegetables you can regrow from scraps, but there’s nuance. Many do not regrow the edible root itself in water; instead, they produce lush, edible greens from tops. Others—like potatoes and sweet potatoes—can regrow full tubers from eyes or slips.

11. Carrots (for greens)

• Scrap: Top 1 inch with crown.
• Start: Place the crown in a shallow dish of water, cut side up.
• Result: Feathery greens in 5–10 days; use for pesto, chimichurri, and salads.
• Note: You won’t regrow the carrot root in water; for a new root, sow seed.

12. Beets (for greens)

• Scrap: Top part of the beet with a bit of root tissue.
• Method: Same as carrots; water should not cover the crown.
• Harvest: Cut baby beet greens regularly; very nutritious and tender.

13. Turnips (for greens)

• Scrap: Top crown with 0.5–1 inch of flesh.
• Result: Mild, spinach-like greens.

14. Potatoes (for tubers)

• Scrap: Chunks with at least one “eye”.
• Prep: Cure cut pieces 1–2 days to callus, preventing rot.
• Plant: Bury 3–4 inches deep in a loose, well-draining mix; keep evenly moist.
• Yield: Hill soil as they grow; harvest baby potatoes early or wait for full-size tubers.

15. Sweet Potatoes (for slips and tubers)

• Scrap: Whole sweet potato or a piece with eyes.
• Start: Half-submerge in water with toothpicks or sit on moist soil.
• Slips: Once vines develop, break off 6–8 inch slips and root them in water or directly in soil.
• Plant: Transfer rooted slips outdoors or to large containers; warm temps required.
• Harvest: Cure after harvest for sweetness.

Timing snapshot within 20 vegetables you can regrow from scraps:

• Greens from tops: Ready in 7–14 days.
• Potatoes: 10–12 weeks for baby tubers; 14–18 for full size.
• Sweet potatoes: 90–120+ days depending on variety and climate.

Mistakes to avoid:

• Over-submerging tops: Invite rot; keep crowns above waterline.
• Heavy soil for tubers: Compaction reduces yield; use loose, airy mix.
• Cold stress for sweet potatoes: Keep above 70°F for vigorous growth.

Flavor notes:

• Carrot and beet greens add earthy brightness to sauces.
• Turnip greens sauté beautifully with garlic and lemon.
• New potatoes have thin, delicate skins—fantastic for roasting.

A scrap calendar helps you stagger plantings so you always have greens and tubers coming in. This rotation is a keystone of success across the 20 vegetables you can regrow from scraps.

Cabbage Family Workhorses for Endless Stir-Fries and Salads

Brassicas are resilient and rewarding in the 20 vegetables you can regrow from scraps. Beyond the earlier cabbage and bok choy, this section fine-tunes techniques and adds more brassica nuance so you extend each plant’s lifespan.

Regrowth tactics for brassicas:

• Base plates must remain firm. If the base is mushy or hollow, regrowth stalls.
• Short water time: Brassicas prefer a quick water start then soil to avoid rot.
• Even moisture: Dry cycles stress tender new growth.

Companions and care:

• Brassicas are heavy feeders. Add compost or a mild organic fertilizer every 2–3 weeks in soil.
• Avoid planting right next to other heavy-feeding brassicas outdoors to limit pest pressure and nutrient competition.
• In containers, rotate feeding: compost tea one week, water the next.

Pest cues:

• Flea beetles: Use floating row cover; keep leaves dust-free.
• Aphids: Rinse with water; apply a mild neem solution if needed.
• Cabbage loopers: Check undersides of leaves; handpick or use Bt when necessary.

Regrowing napa, bok choy, and cabbage from 20 vegetables you can regrow from scraps yields sweet baby greens. Harvest rhythm:

• Week 2–3: Begin leaf snips.
• Week 4–6: Strong outer leaf harvests.
• Week 6–8: Top-dress with compost; prune damaged leaves to keep airflow.

Kitchen ideas:

• Napa chiffonade for quick kimchi or slaws.
• Bok choy baby leaves in miso soup.
• Cabbage ribbons caramelized with onions for a sweet-sour side.

Indoor brassica tip:

• If you lack sunlight, use a 12–14 hour photoperiod under LED grow lights at 6–12 inches above canopy.
• Maintain 60–72°F; brassicas enjoy cooler temps than summer-loving crops.

Many of the 20 vegetables you can regrow from scraps respond well to a “leaf-first” mindset: harvest small, frequent, and varied instead of waiting for a single big crop. You’ll get fresher flavors, and plants stay in productive mode longer.

Aromatic Rhizomes and Stalk Stars

Aromatics and stalk crops round out the heart of the 20 vegetables you can regrow from scraps. These deliver big flavor from small inputs.

16. Celery

• Scrap: 1–2 inch base.
• Start: Shallow water dish; change water often.
• Transition: Move to soil when new shoots appear (7–10 days). Keep evenly moist.
• Harvest: Cut outer ribs as needed; let the inner heart keep growing.
• Tip: For tender stalks, provide consistent water and partial sun in hot climates.

17. Lemongrass

• Scrap: Bottom 3–4 inches of stalks, including the bulbous base.
• Method: Place in a jar of water covering the base. Roots appear in 7–14 days.
• Transplant: Pot in rich, well-draining soil; warm temps and full sun.
• Harvest: Cut mature stalks at the base; leave some to keep clumps regenerating.

18. Ginger (Rhizome)

• Scrap: Rhizome chunk with visible buds (“eyes”).
• Prep: Soak for 2–4 hours; optional to encourage hydration.
• Plant: Buds up, 1–2 inches deep in loose, moist mix; warm temps and indirect light.
• Harvest: Snip pieces as needed; keep at least one budded section to continue growth.

19. Turmeric (Rhizome)

• Scrap: Rhizome with at least 1–2 nodes.
• Method: As with ginger; likes warmth and consistent moisture.
• Harvest: 7–10 months for full rhizomes; leaves are aromatic and can be used sparingly.

20. Basil (Stem Cuttings)

• Scrap: 4–6 inch stem cutting from fresh basil, leaves stripped from the lower half.
• Water: Place in a jar; change water every 2 days. Roots in 5–10 days.
• Soil: Pot in a well-drained mix; pinch growing tips to encourage bushiness.
• Harvest: Take top growth regularly; never remove more than one-third at once.

These five round out a diverse list of 20 vegetables you can regrow from scraps, from salads to curries. Celery and lemongrass are fast, basil gives continuous herbs, and ginger/turmeric supply serious culinary and health value.

Care synergy tips:

• Keep rhizomes warm (70–85°F).
• Do not overwater ginger or turmeric; aim for evenly moist, not soggy.
• Basil loves light—give 12+ hours under LEDs if indoors.

If you plan to scale your windowsill garden for continuous harvests across all 20 vegetables you can regrow from scraps, build a simple two-tier shelf, set a timer for lights, and group crops by moisture needs. This workflow makes maintenance effortless.

From Jar to Soil to System: Containers, Soil Mixes, and DIY Upgrades

Once roots emerge, most of the 20 vegetables you can regrow from scraps will do better in soil or a structured water system. Here’s how to upgrade.

Soil transition checklist:

• Pot selection: Use 6–8 inch pots for leafy bases and herbs; deeper containers for leeks/fennel; 10–20 gallon fabric pots for potatoes and sweet potatoes.
• Mix: 50% premium potting mix, 25% compost, 25% aeration (perlite/pumice). Add a handful of worm castings for biology.
• Watering: After transplant, water thoroughly, then allow the top inch to dry before watering again (except for moisture-loving celery).
• Feeding: Start light one week after transplant—half-strength organic liquid feed every 10–14 days; side-dress with compost monthly.

Water culture options:

• Kratky method: Passive hydro; ideal for lettuce, bok choy, basil.
• Aquaponics: Fish-powered nutrients with biofilters; excellent for greens and herbs.
• Wick systems: Simple, low-tech, steady moisture delivery.

Workflow for 20 vegetables you can regrow from scraps:

• Water start: Root plates, bases, or cuttings in jars.
• Root check: Transfer when roots are 1–2 inches long (or when new leaves are vigorous).
• Light: Increase light intensity after transplant.
• Pruning: Early pinching and trimming guide plant architecture toward productivity.

Pest and disease prevention:

• Airflow: Space plants; use a small fan indoors to strengthen stems and reduce moisture films.
• Hygiene: Clean jars and shears; remove decaying plant material promptly.
• Soil health: Rotate containers, refresh topsoil each cycle, and avoid overwatering.

Product recommendation section: Build your own grow shelves, raised beds, or potting bench to scale your scrap garden more economically and neatly.

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These DIY plan libraries help you craft sturdy, space-efficient stations for lights, trays, and containers—perfect for managing the 20 vegetables you can regrow from scraps with professional-level organization.

Space-saving ideas:

• Vertical tier shelves: Put leafy jars up top, heavier pots lower down.
• Rolling racks: Move plants to chase light or to simplify cleaning.
• Modular bins: Group plants by water needs and growth rates.

As your scrap garden grows, document what works. Which of the 20 vegetables you can regrow from scraps root fastest? Which prefer soil from day one? Your system becomes smarter each cycle.

Companion Planting, Rotations, and “Cut-and-Come-Again” Strategy

To maximize yield from 20 vegetables you can regrow from scraps, think like a systems gardener: companions, rotations, and continuous harvests.

Cut-and-come-again rhythm:

• Leaf bases (romaine, bok choy, cabbage): Harvest outer leaves weekly.
• Allium greens (scallion, leek, onion, garlic chives): Snip a third; let rest a week.
• Basil: Pinch tops every 5–7 days for bushy regrowth.
• Celery: Harvest stalks from the outside inward.

Companion planting principles:

• Pair herbs like basil with lettuce for natural pest deterrence.
• Avoid strong feeders together in small containers (e.g., multiple brassicas crammed in one pot).
• Plant scallions between slow growers—thin roots, quick greens, minimal competition.

Rotations for containers:

• After a heavy-feeding brassica cycle, plant a lighter feeder (lettuce or herbs).
• Follow root crops with leafy greens to rebalance nutrient draw.
• Refresh top 2 inches of soil and add compost between cycles.

Which vegetables should not be planted next to each other?

• Brassicas dislike competing with other brassicas in tight quarters—nutrient and pest pressure skyrockets.
• Avoid onions next to beans/peas in small containers; alliums may inhibit legume growth.
• Keep potatoes away from tomatoes to reduce shared disease risks.

Indoor microclimate cues:

• Keep humidity around 45–60% to avoid mildew.
• Give a mild oscillating breeze to strengthen stems and discourage pests.
• Use trays to catch runoff and keep surfaces clean.

As you rotate through the 20 vegetables you can regrow from scraps, your garden becomes resilient, with harvests happening every few days rather than in big, infrequent waves.

Scaling Up Sustainably: Compost, Fertilizers, and Closed-Loop Systems

A big win of 20 vegetables you can regrow from scraps is nutrient cycling. Turn leftover trimmings, spent roots, and leaf litter into plant food, then repeat.

How to use vegetable scraps as fertilizer:

• Compost: Layer greens (scraps) and browns (paper, leaves) at a 1:2 to 1:3 ratio. Keep moist like a wrung-out sponge and turn weekly.
• Vermicompost: Feed worms chopped scraps; harvest castings for a potent, gentle fertilizer.
• Bokashi: Anaerobically ferment scraps; bury or add to compost for fast breakdown.
• Compost tea: Steep finished compost in water (aerated is best) for 24–36 hours; apply as a root drench or foliar spray.

When applying fertilizers to the 20 vegetables you can regrow from scraps:

• Start light, especially right after transplanting.
• Favor liquids for jar-to-soil transitions; switch to slow-release organics as roots establish.
• Watch leaf color and vigor; pale leaves may indicate nitrogen deficiency.

Water efficiencies:

• Bottom watering helps avoid disease on foliage.
• Mulch pots with shredded leaves or coco chips to reduce evaporation.
• Group plants by moisture needs to prevent over/under-watering.

Closed-loop vision:

• Your kitchen fuels your compost.
• Your compost fuels your 20 vegetables you can regrow from scraps.
• Your harvest trimmings return to the pile—minimal waste, maximal flavor.

Mid-content upgrade for year-round production: Pair your scrap garden with a compact fish-powered setup so greens never stop.

Aquaponics is an innovative system that combines aquaculture (raising fish) and hydroponics (growing plants without soil) into one self-sustaining ecosystem.

Long-term resilience:

• Keep a backup stock of potting mix, perlite, and seeds for varieties that don’t regrow roots (like carrots—root).
• Maintain a propagation calendar and a simple garden journal.
• Experiment with daylight-length varieties if your winters are dim.

Conclusion: Your Kitchen Is a Perpetual Garden

With these 20 vegetables you can regrow from scraps—romaine, bok choy, napa cabbage, cabbage, scallions, leeks, fennel, garlic, onions, shallots, carrots (greens), beets (greens), turnips (greens), potatoes, sweet potatoes, celery, lemongrass, ginger, turmeric, and basil—you’ve got a complete blueprint for a fridge-to-sill-to-soil revolution. Start small with jars, step up to planters, then consider a closed-loop system for effortless harvests. As you iterate, you’ll spend less and eat fresher, all while sending less to the bin and more to your plate.

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