Have you ever dragged your feet on doing something even though it was extremely simple to do? Something that you knew would be easy to tackle, would require little effort and afterwards you would be so glad you did it? Well, that is my story when it comes to growing microgreens. Unopened seed packs have been sitting on my kitchen counter for months. Then one day, out of the blue – I stopped planning and started planting.
I gain a lot of inspiration from my fellow gardeners on Instagram and Facebook. Over the summer, I saw so many fellow gardeners on Instagram re-growing veggies like celery, onions and leafy greens from kitchen scraps. Yep, the base of the stalk that normally gets tossed into the compost bin can be regrown into another plant. It looked so simple, yet such a fun experiment!
Recently, I picked up a bunch of komatsuna greens from the farmer’s market. I had never even heard of komatsuna before, but their deep green color and sturdy looking leaves caught my eye as I walked by. A large bunch was only $3, so I couldn’t resist giving this newbie a try.
Typically, I sauté my leafy greens in a little extra virgin olive oil, with sea salt, garlic and few spices. So naturally I did the same for the komatsuna. OMG! These were the most delicious greens I had ever prepared. Sadly I only bought one bunch. But, I knew I could try to grow more using the steps I had seen others follow to regrow veggies from scraps.
How to regrow kitchen scraps
- Save the base of the stalk from celery, green onions, or leafy greens.
- Sit the base in a shallow container filled with clean water.
- Place the container in a windowsill or an area that gets plenty of sunlight.
- Change the water every other day.
- Watch leaves emerge from the center of the stalk.
- Watch roots grow from the base of the stalk.
- Once roots are long and healthy looking, transplant to organic soil.
This was experiment was really amazing to watch unfold. Save your kitchen veggie scraps and give it a try!
Peace and zen,