There’s nothing like growing your own fruits and vegetables. You know exactly where they come from, they contain no pesticides, everything is local and organic – and then there’s the taste!  But believe it or not, you don’t need your own garden or seeds to enjoy the crunchiest, freshest greens. Though you won’t get far without soil and a plant pot, you at least have the key ingredients right there on the cutting board. Here’s how to turn your kitchen waste into a continuous supply of fresh produce!

Lettuce

Cut the stem at a length of approximately two inches and place it in a dish filled with water with the bottom side facing downwards. The lettuce stem needs to stay there for five to seven days before it can be planted.

Mint

To use mint again, the upper pair of leaves must remain on the stem. When you place the stem in water, new roots will soon begin to grow. The mint can be planted in soil once the roots are two inches long.

Spring Onions

To use spring onions again, a cut should be made roughly one inch above the root. These small pieces of spring onion are then placed in water for five to seven days before they can be replanted.

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Celery

In the case of celery, cut a piece measuring roughly two inches in length. The procedure is then the same as for spring onions.

Basil

If you want to grow more basil, keep the upper pair of leaves on the stalk and place it in water. It can be planted once the roots are two inches long.

Onions

The peeled onion must be cut in such a way that it contains the roots as well as some pulp. With the root now facing downwards, the piece of onion can then be placed under a thin layer of soil.

Garlic

To regrow garlic bulbs, you simply need to plant the individual unpeeled cloves in soil.