5 Vegetables You Can Regrow from Kitchen Scraps

Every week, you throw away $3 worth of food that could grow into $30 worth of produce.

Imagine turning a celery stump into a full stalk, or a ginger knob into a year's supply of fresh root. No fancy hydroponics, no expensive seeds—just the scraps from your last grocery run.

In this guide, we'll cover 5 vegetables you can regrow from kitchen scraps. It's zero cost, takes minimal space (perfect for apartments), and yields results in as little as 5 days to 30 days for the first harvest.

We'll use simple water methods for most, and tie in your homemade compost from our previous guides to supercharge growth. Whether you're in a tiny studio or a high-rise condo, these hacks will have you harvesting homegrown veggies in no time.

Let's dive in—grab that banana peel and get ready to grow.

1. Green Onions (Harvest in 5–7 Days)

Green onions (also called scallions or spring onions) are the ultimate beginner regrow project. They're fast, forgiving, and endlessly productive. If you've ever bought a bunch for $1.50, you'll never do it again after this.

What You Need: The bottom 1-2 inches of the green onion bunch, including the roots. That's it—everything else is scrap from your salad or stir-fry.

Step-by-Step Guide:

1. Cut off the green tops for your recipe, leaving the white base with roots intact.
2. Place the bases in a shallow glass or jar with just enough water to cover the roots (about 1 inch).
3. Set on a windowsill or counter—any indirect light works; they don't need full sun.
4. Change the water every 2-3 days to prevent bacteria buildup.
5. In 5-7 days, new green shoots will emerge. Cut them as needed, leaving the base to regrow.

Pro Tips for Success:

• Use room-temperature water to avoid shocking the roots.
• Once roots grow 2-3 inches (about week 2), transplant to a small pot with your apartment compost for even faster growth.
• Common Mistake: Overcrowding—limit to 4-5 bases per jar for better air flow.

Yield and Uses: From one bunch, you'll get unlimited regrows—enough for weekly garnishes on tacos, salads, or soups. Nutritionally, they're loaded with vitamins A and C, and they add fresh flavor without the grocery bill.

In my apartment, I have a perpetual jar on the kitchen counter. It's like having a mini farm that costs nothing after the first buy.

Get Mason Jars for Regrowing on Amazon

2. Romaine Lettuce (Harvest in 10–14 Days)

Lettuce is one of those veggies that seems impossible to grow in an apartment—until you try regrowing it. Romaine hearts are especially hardy, and this method turns a $2 head into multiple harvests.

What You Need: The base of a romaine lettuce head—the bottom 1-2 inches after you've used the leaves.

Step-by-Step Guide:

1. Cut off the leaves for your salad, leaving the core intact.
2. Place the base in a shallow dish or saucer with about ½ inch of water.
3. Position on a windowsill with low to medium light—north-facing is fine.
4. Change the water daily to keep it fresh and oxygenated.
5. In 3-5 days, you'll see new leaves sprouting from the center. By day 10-14, harvest the outer leaves when they're 4-6 inches tall.

Pro Tips for Success:

• If roots form (they will after week 1), transplant to a pot with damp compost for fuller heads.
• Use filtered water if your tap is chlorinated—it speeds up growth by 20%.
• Common Mistake: Too much water—keep it shallow to avoid rot.

Yield and Uses: One head can produce 2-3 mini harvests, giving you fresh leaves for sandwiches or wraps. Romaine is rich in folate and vitamin K, making it a nutrient powerhouse.

I regrew three heads on my fire escape last summer—enough for daily salads without spending a dime.

3. Celery (Harvest in 21–30 Days)

Celery is a slow-and-steady winner, but the payoff is a full, crunchy stalk from what you'd normally trash. It's great for apartments because it starts in water and moves to a small pot.

What You Need: The bottom 2 inches of a celery bunch—the base with the root end.

Step-by-Step Guide:

1. Cut off the stalks for your recipe, leaving the base.
2. Place the base in a small bowl with warm water covering the bottom.
3. Set in a bright spot (not direct sun) and change water every day.
4. After 3-5 days, roots and shoots appear. By day 7-10, transplant to a pot with compost mix.
5. Water weekly, keeping soil moist but not soggy. Harvest outer stalks at 21-30 days.

Pro Tips for Success:

• Add a dash of your compost tea every 2 weeks for stronger stalks.
• Use a narrow pot—celery likes to be crowded.
• Common Mistake: Cold water—warm speeds rooting by 2 days.

Yield and Uses: One base yields a full bunch in a month, then regrows. Use in soups, snacks, or juices. Celery is 95% water, low-cal, and high in antioxidants.

In my setup, I have two pots going—free celery for months.

4. Ginger (Harvest in 8–10 Months)

Ginger takes longer, but it's worth it for fresh, organic root from a store-bought knob. No need for a big garden—just a wide pot on your balcony.

What You Need: A fresh ginger knob with buds (the little nubs)—from your spice drawer.

Step-by-Step Guide:

1. Soak the knob in warm water overnight to wake up the buds.
2. Plant bud-up in a wide pot with 2 inches of your homemade compost.
3. Keep in a warm spot (70-80°F) with indirect light.
4. Water when top soil is dry—keep moist but not wet.
5. Harvest new rhizomes after 8-10 months; leave some to regrow.

Pro Tips for Success:

• Use rich compost—it's a heavy feeder.
• Cover with mulch (shredded paper) to retain moisture.
• Common Mistake: Direct sun—burns leaves.

Yield and Uses: One knob = 1-2 pounds of ginger. Use in tea, cooking, or remedies. Ginger is anti-inflammatory and aids digestion.

I started one last winter—now I have endless tea.

5. Sweet Potatoes (Harvest in 4 Months)

Sweet potatoes are fun—they start as vines and end with tubers. Great for hanging pots in apartments.

What You Need: Half a sweet potato (organic best, no sprouts needed).

Step-by-Step Guide:

1. Suspend the cut end in a jar of water with toothpicks.
2. Place on windowsill—change water weekly.
3. In 2-3 weeks, slips (vines) grow. Cut 6-inch slips.
4. Root slips in water (1 week), then plant in deep pot with compost.
5. Water regularly; harvest tubers in 4 months.

Pro Tips for Success:

• Use compost for nutrient boost—doubles yield.
• Train vines up a trellis for space-saving.
• Common Mistake: Overwatering—leads to rot.

Yield and Uses: One potato = 5-10 slips = 10-20 tubers. Bake, mash, or fry. High in vitamin A and fiber.

My balcony vine gave me 12 potatoes—free fries!

Regrowing Cheat Sheet

• Water Method: Onions, lettuce, celery (fast start)
• Soil Method: Ginger, sweet potatoes (longer harvest)
• Light: Indirect or low—north windows work
• Fertilizer: Your apartment compost tea (weekly)
• Tools: Jars, pots, toothpicks ($0 if recycled)

Common Mistakes to Avoid

• Don't submerge entire scrap—roots need air.
• Change water daily for water methods—prevents mold.
• Use compost, not plain soil—scraps need nutrients.
• Start small—one veggie per week to build habit.
• Avoid direct sun—burns delicate regrowths.

Conclusion

One grocery trip can now become a year-round urban farm.

With nothing more than kitchen scraps, a windowsill, and your homemade compost, you’ve unlocked free, endless vegetables—starting in just 5 days.

From green onions in a jar to sweet potatoes climbing your balcony, every scrap you save is a seed for tomorrow.

Start tonight: Grab that celery base, fill a glass with water, and watch the magic begin.

In 30 days, you’ll be harvesting, cooking, and sharing your zero-cost bounty.

Link back to your compost bins to feed them, grow microgreens for instant greens, and keep the cycle going.

What’s the first scrap you’re regrowing? Drop it in the comments—we’re growing this together. 🌱