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Even common herbs like garlic and rosemary can be replanted. It’s so cool, we’re wetting our plants!
We’re guilty as charged of tossing our carrot tops too. Instead, put them in some water and place them somewhere well-lit to grow carrot greens. Did you know carrot greens are a legit market vegetable in Europe?
Carrot greens are bitter – we’re not going to lie – but prepare with garlic, oregano, pepper and other spices together with olive oil to make delicious carrot green chimichurri.
NEXT: Celery →
Place the root end of the celery in a container of water and leave it where there’s plenty of sun. Once leaves begin to grow in the centre, replant it in soil for newly grown, fresh stalks of celery.
You can use the leaves, too, as garnish – it’s got the flavour of celery without the crunch of the stalks.
NEXT: Basil →
The basil plant on your table in your favourite Italian restaurant isn’t just for vanity’s sake – pluck a leaf as garnish for your pasta! And you can easily do the same at home with your never-ending supply of basil leaves.
Growing basil from a single stem? Leave in water until roots begin to grow, and replant it in soil. Basil thrives easily, as long as there’s sunlight and moisture – and in Singapore, there’s plenty.
NEXT: Spring onion →
Simply leave the roots of the spring onion submerged in a glass of water and leave it somewhere with good illumination. You can regrow a full spring onion in less than a week! It’s like magic.
Plus, they take up minimal space – they have a shallow root system, which means they can be grown even in the smallest of pots.
NEXT: Garlic →
Conventional wisdom says that when stuff begins to grow on your food, toss them out. When your unused garlic cloves begin to sprout, put them in water to grow garlic sprouts instead. These taste milder than the garlic cloves themselves, and are great in salads.
Or, plant garlic cloves directly in soil, and you’ll see sprouts shoot up in just a couple of weeks.
NEXT: Coriander →
Simply submerge the roots in water, and again, once its roots grow, replant it in soil.
In a few weeks, new sprigs will start growing; give it a few months and you’ll have a full plant. If you’re planning to grow coriander fully, get a deeper container that’s at least 10-12 inches deep, as their roots go deep.
NEXT: Mint →
Like basil and coriander, simply put a stem of mint in water, and plant it in a pot of soil once the roots have grown in.
Mint grows amazingly quickly (not that we’re complaining), so it’s best to plant it in a contained pot rather than directly in your garden, so it doesn’t intrude into your other plants’ space.
NEXT: Rosemary →
Submerge a sprig of rosemary in a glass of water, with the stem fully immersed, and let it grow in the sunlight; when roots appear, transfer the plant to a pot of soil.
Tip: Plant your rosemary by the windowsill, or in a place where you can easily brush it while walking by – rosemary releases its fragrant, piney aroma with just a touch. Plus, its scent supposedly improves your memory!
NEXT: Romaine lettuce →
Post-salad, place the remaining stem of your romaine lettuce in a shallow dish of water and let it grow under ample sunlight. Change the water in the bowl every 1 or 2 days.
You’ll see new leaves sprouting in about 2 weeks, and they’ll be fully grown by the 4 week mark.
NEXT: Fennel →
Don’t ditch the fennel bulb – place it in a bowl of water and under direct sunlight, and new fennel stems will begin to sprout in a few days.
Or, when thinly sliced, fennel bulbs are great in salads.
NEXT: Pineapples →
Ok, we know, this technically isn’t a herb or a vegetable, but… What?! You can regrow pineapple?
Allow the pineapple top, with at least half an inch below the leaves, to dry for several days before planting. Place the pineapple top in soil up to the base of its leaves and let it bloom into a mature pineapple plant… um, in 2 to 3 years. But hey, it’s still pretty cool.
NEXT: Carrots →
By Pinky Chng, March 2017
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