1. Cut a few inches off the base of your lettuce head or celery
(rinsed celery sticks can be stored in a jar of water in the fridge to keep them fresh. Lettuce can be chopped into bite sized pieces, washed and spun in a salad spinner, and stored in Tupperware or a plastic bag in the fridge)
2. Place each vegetable base in a shallow bowl
3. Put a little water in each bowl- around one inch, just enough so that the bottom of the vegetable base is submerged
4. Place bowls in a sunny window, and try to change the water every few days. After a few days you should notice sprouts, and in a few weeks they will be ready to transplant!
5. Fill a container (if using) with soil
6. Make a small hole in your container or garden bed
7. Place one plant in each hole
8. Cover the roots and the remaining parts of the original vegetable with soil
9. Water!
Celery and lettuce are two of the easiest, but here are some other foods you can sprout from scraps:
- Bok choy
- Onions
- Scallions
- Leeks
- Carrots and beets (keep in mind, the greens will regrow but the edible root will not)
- Ginger
- Potatoes
- Sweet potatoes
- Garlic
- Napa cabbage
- Pineapples (will make a cool houseplant but the fruit will not grow in our climate)
