Regrowing Food at Home: An Easy Way to Fight Food Waste and Boost Your Health
By Sugandha K.
Educated Choices Program
Did you know that the food we eat every day is also one of the biggest contributors to climate change? From the land and water used to grow it to the fuel used to transport it, food production releases tons of greenhouse gases into the atmosphere through every step in the process. Even fertilizers used to help crops grow can release gases that trap heat in our planet’s atmosphere.
It sounds concerning, right? But here’s the good news: small changes really do make a difference.
At the Educated Choices Program, we help students explore how food connects to personal health, communities, and the environment. Our free, science-based videos and classroom resources make topics like gardening, food waste, food access, and sustainable food systems easier to understand and teach.
One fun and easy way to help the planet is by growing some food at home, and you can start with something as simple as regrowing food from scraps. That means using leftover pieces of vegetables or herbs you’d normally throw away to grow new plants. It’s an easy, hands-on way to reduce food waste, save money, and reconnect with where your food comes from.
When you grow food at home, whether from seeds or from scraps, you skip the shipping, packaging, and plastic waste that come with store-bought produce. Plus, you’ll get fresher food, lower your carbon footprint, and even boost your mental health. Gardening has been proven to lower stress and lift your mood.
You don’t need a big yard or fancy tools to start. Even a sunny windowsill or kitchen counter is enough! Despite all the resources and energy that go into producing our food, about 2.5 billion tons of it are thrown away worldwide every year. In the U.S., 43% of that waste comes from homes. That’s a lot of perfectly good food going to waste, and when it ends up in landfills, it releases methane, a greenhouse gas even more powerful than carbon dioxide.
By regrowing food from scraps, you’re helping break that cycle. You’re giving new life to food that would otherwise end up in the trash and also learning the basics of growing your own food in the process. It’s a small step that makes a big difference for your plate, your wallet, and the planet.
Below are some easy foods you can regrow at home to fight food waste, help the planet, and enjoy a little green life indoors. We’ve grouped foods with similar growing methods together so you can try a variety of options!
Want to learn more? We have a video and education package dedicated to learning more about gardening and food access.
Check out our free video presentation and full educational package “Growing Community Roots” to learn more about the important role these gardens play in environmental, personal, and public health!
Group 1: Onion family veggies!
How to grow: Cut off the green tops, leaving 2–3 inches of the white bulb. Place the bulbs in a glass of water (roots down) and change the water every 2–3 days. You’ll see new green shoots in 3–5 days. You can start cutting and eating in 7–10 days. Optionally, you can move to soil if you want continual regrowth and a stronger flavor.
Growing Tips:
Sunlight: Bright, indirect light.
Air: Normal indoor ventilation. Avoid stagnant air.
Temperature: Room temperature (65–75°F / 18–24°C).
Care: Trim greens as they grow; keep roots submerged or soil moist (but not soggy).
Health benefits: Packed with vitamin C and antioxidants that support heart health, healthy skin, and digestion.
How to use: Green onions can be chopped and added to salads, soups, stir-fries, or omelets. They work well as a garnish for tacos, noodles, or rice dishes, and can also be blended into sauces, dips, or dressings to add a mild onion flavor.
Leeks (or Garlic Greens)
How to grow: Cut about 2 inches above the root base and place the root end in water, just enough to cover the roots, not the entire stem. Change the water every few days. After 1-2 weeks, when new green shoots are about 4 inches tall, move them to soil for bigger growth. Greens tops are ready to use in 2-3 weeks and fully regrown leeks can take 8-12 weeks.
Growing Tips:
Sunlight: Bright, indirect light.
Air: Good airflow prevents mold.
Temperature: Cool to moderate (60–70°F / 15–21°C).
Care: Keep soil evenly moist. Trim greens for use while allowing regrowth.
Health benefits: Leeks are great for your gut and heart and full of fiber and antioxidants that keep your body strong and healthy.
How to use: Leeks can be sliced and sautéed as a base for soups, stews, or risottos. They can also be roasted or grilled for a sweet, mild flavor, or added raw to salads for a subtle oniony crunch.
Chives
How to grow: If your chives have roots, place them in water until new growth appears, then plant them in soil. Chives regrow only in soil. Trim often to encourage fresh growth. Ready to use in 3-4 weeks after sprouting. If trimmed properly, you can get a continuous harvest every few weeks!
Growing Tips:
Sunlight: Full sun or strong indoor light.
Air: Normal indoor ventilation. Avoid drafts.
Temperature: Cool to moderate (60–75°F / 16–24°C).
Care: Keep soil slightly moist. Trim about 2 inches above the base to encourage regrowth.
Health benefits: Rich in vitamins A, C, and K, great for bones, memory, and immunity.
How to use: Chives can be chopped and added to sauces, dips, or dressings. You can also add them to things like potato salad and butter, or use them as a garnish, all adding a minor oniony flavor to your foods.
Group 2: Leafy Herbs from Stem Cuttings
Basil
How to grow: Take a healthy short stem cutting and place it in water. Make sure only the leafless part of the stem is submerged. Remove the leaves from the bottom 1-2 inches of the stem to prevent them from rotting in water. Change water every 2-3 days. Once roots form and are 2 inches long, plant it in well-draining potting soil. Basil loves sunlight and will reward you with fragrant, tasty leaves. You can start harvesting small leaves in 3-4 weeks after planting.
Growing Tips:
Sunlight: Bright, indirect to direct sunlight.
Air: Normal indoor ventilation. Good circulation prevents mold.
Temperature: Warm temperatures (65–80°F / 18–27°C). Avoid cold drafts as basil is sensitive to temperatures below 50°F / 10°C.
Care: Keep soil slightly moist–avoid overwatering! Remove any yellow or wilted leaves promptly. Regularly pinch off growing tips to encourage bushier growth.
Health benefits: Basil fights inflammation and helps protect your body with powerful antioxidants.
How to use: Fresh basil can be chopped into salads, pasta dishes, or sandwiches, and blended into pesto or sauces. It can also be added to soups, pizzas, and homemade dressings for a fragrant, flavorful touch.
Lemon Balm
How to grow: Take a stem cutting and place it in water. Just like the basil stem, remove the leaves from the bottom 1-2 inches of the stem to avoid rot in water. Make sure only the leafless part of the stem is submerged in water! Change the water every 2-3 days. Once the roots grow and are 1-2 inches long, plant in well-draining soil. You can begin harvesting within 3-4 weeks after planting.
Growing Tips:
Sunlight: Bright, indirect sunlight.
Air: Normal indoor ventilation. Good circulation prevents mold.
Temperature: Prefers moderate indoor temps around 65–75°F / 18–24°C. Avoid cold drafts, as lemon balm is frost-sensitive.
Care: Water moderately–lemon balm prefers slightly moist soil. Remove yellow and dead leaves promptly. Regularly pinch off growing tips to encourage bushier growth.
Health benefits: Lemon balm has calming properties — it can reduce stress and help you relax.
How to use: Lemon balm leaves can be brewed into tea or iced infusions, added to fruit salads, smoothies, or desserts for a citrusy note, and used as a garnish for beverages or baked goods.
Oregano
How to grow: Trim a healthy stem, remove the lower leaves, and place it in water until roots appear. Make sure only the leafless part of the stem is submerged in water. Change water every 2-3 days. Once roots develop and are a couple of inches long, plant in well-draining soil. You can begin harvesting within 3-4 weeks. Then move it to the soil and keep it in the sun.
Growing Tips:
Sunlight: Bright, indirect to direct sunlight.
Air: Normal indoor ventilation. Good circulation prevents mold or fungal growth.
Temperature: Prefers moderate indoor temps around 65–75°F / 18–24°C. Can tolerate slightly cooler conditions but avoid frost.
Care: Avoid overwatering as oregano prefers slightly drier conditions. Remove yellow and dead leaves promptly. Regularly trim stems to encourage bushier growth.
Health benefits: Loaded with antioxidants and has natural antibacterial properties–great for your immune system.
How to use: Fresh oregano leaves can be sprinkled on pizza, pasta, or roasted vegetables, added to tomato sauces, soups, and marinades, and used in salad dressings or herb mixes for flavoring proteins and grains.
Mint
How to grow: Cut a mint stem, remove lower leaves, and place it in water–submerging only the leafless part of the stem. Change water every few days. Once roots grow, transfer to soil. After 3-4 weeks, you can start harvesting. Mint also grows well in just water, but grows stronger in soil.
Growing Tips:
Sunlight: Prefers partial to bright indirect sunlight.
Air: Normal indoor ventilation.
Temperature: Grows best in moderate indoor temps around 65–75°F / 18–24°C. Avoid extreme cold or heat.
Care: Keep soil consistently moist. Remove yellow and dead leaves promptly. Regularly trim (what) to prevent legginess and encourage fresh growth.
Health benefits: Helps digestion, freshens breath, and may even boost brain function.
How to use: Mint leaves can be added to tea, lemonade, or cocktails, chopped into salads, fruit bowls, or yogurt, and used as a garnish for desserts, smoothies, or savory dishes.
Group 3: Greens from Root Veggies!
Carrot Greens
How to grow: Use the top 1–2 inches of the carrot and place it in a shallow bowl with just enough water to cover the bottom about ½ inch. Make sure the carrot flesh is in contact with water, but the greens stay above water. Change the water every 1-2 days to prevent mold or rot. Small green shoots appear in 3-7 days. You can harvest greens within 2-3 weeks. Optionally, once small roots start to appear, you can plant the carrot top in well-draining potting soil.
Note: This process won’t regrow full carrots, but it will regrow the leafy greens on top of the carrot.
Growing Tips:
Sunlight: Bright, indirect sunlight. A sunny windowsill works well. Too much direct sunlight will dry out the greens.
Air: Normal indoor ventilation. Avoid overly humid or stagnant conditions to prevent mold.
Temperature: Moderate indoor temps around 65–75°F / 18–24°C.
Care: Keep water fresh or soil consistently moist. Trim yellowing or dead leaves to encourage new growth. Wash for mold, and discard any tops that start to rot.
Health benefits: Rich in vitamins A and K, great for your eyes, bones, and immune system.
How to use: Carrot greens can be blended into pesto, sauces, or dressings, chopped finely and added to soups, salads, or stir-fries, and used as a garnish for roasted vegetables or grain bowls.
Try a carrot-top pesto recipe here that you can make with your new produce!
Group 4: Regrowing Stock Vegetables
Lettuce / Romaine
How to grow: Leave about 1-2 inches of the heart of the lettuce, and place it in a shallow dish with ½ inch of water. Keep the leaves above the water. Change water every 1-2 days. New leaves appear within a few days, and maximum growth occurs around 10-12 days. Optionally, you can also transfer into well-draining soil after roots appear for stronger growth. Note: the stock you regrow won’t be as big as the original lettuce.
Growing Tips:
Sunlight: Bright, indirect sunlight.
Air: Normal indoor air circulation. Avoid stagnant humidity.
Temperature: Moderate indoor temps around 65–75°F / 18–24°C.
Care: Keep water fresh, avoid submerging leaves to prevent rot.
Health benefits: Hydrating and full of vitamins for strong bones and healthy eyes.
How to use: Lettuce can be added to salads or wraps, used in sandwiches or burgers, and chopped into soups or smoothies to increase your intake of greens.
Bok Choy
How to grow: Cut the base (about 2–3 inches) and keep it intact. Place it in a shallow bowl with about 1 inch of water, keeping the leaves above water. Change the water every few days. After roots and new leaves appear, plant in soil with the cut portion above the soil line. You can start trimming in 2-3 weeks. Fully mature in soil around 6-8 weeks.
Growing Tips:
Sunlight: Bright, indirect sunlight.
Air: Good airflow to prevent fungus.
Temperature: Prefers cool to moderate indoor temps around 60–75°F / 16–24°C.
Care: Keep water fresh and monitor for rot. Soil should be moist if transplanted.
Health benefits: High in calcium and vitamin K for strong bones and a healthy heart.
How to use: Bok choy can be stir-fried or sautéed as a side dish, added to soups, noodle dishes, or casseroles, and roasted or grilled with seasoning for a flavorful addition to meals.
Celery
How to grow: Cut the base (about 2–3 inches) of the celery bunch and place it in a shallow bowl with about 1 inch of water. Use a toothpick to prop it upright if needed. Change the water every few days and watch new leaves appear. Once roots are one inch long, plant in potting soil with the cut portion above the soil. You can start harvesting after 3-4 weeks. It will fully mature in the soil after 2-3 months.
Growing Tips:
Sunlight: Bright, indirect sunlight.
Air: Adequate air circulation to prevent rot and fungus.
Temperature: Prefers cool to moderate indoor temps around 60–75°F / 16–24°C.
Care: Keep soil moist after transferring, avoid overwatering.
Health benefits: Hydrating, anti-inflammatory, and great for digestion.
How to use: Celery can be chopped for salads, soups, or stews, eaten as a snack with nut butter or hummus, and added to stir-fries or juices for fresh flavor.
Did you know?
All of these foods (except chives) can regrow in just water, so if you don’t have soil available, that’s totally fine. You can still get started! Just make sure to keep the water fresh by changing it every few days to prevent rot and mold. However, if you do plant your scraps in soil later, they’ll grow stronger roots, fuller leaves, and richer flavors. Soil provides extra nutrients and stability, which means longer harvests and healthier, more sustainable plants overall.
Compost Your Scraps
Composting is another great way to prevent food waste from ending up in landfills. Composting your food scraps turns waste into nutrient-rich soil instead. Check if your city offers compost pickup or find a local garden that accepts compost donations. You can even start your own small compost bin at home!
Need Recipe Inspiration?
Now that you have regrown your scraps, maybe you are wondering what to make with your harvest? Check out some recipes here to explore tasty, healthy, and sustainable meals!
Final Thought
Starting small still matters. Whether you regrow one herb on your windowsill or create a mini garden, you’re helping the planet, saving food, and improving your own health. Be patient, stay curious, and remember: every green step counts!
To learn more about some of the topics discussed in this blog post, check out our other free education packages. For an exploration of the environmental impacts of industrial farming, watch “The Environment and Modern Agriculture” and “Planetary Health.” For a deep dive into food waste, watch “Rethinking Food Waste.”
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