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Chopping an onion might seem like a mindless kitchen task, but what if that leftover root end could grow into another onion right on your windowsill? Long before industrial agriculture or grocery stores, people relied on this kind of resourcefulness to stretch their food supply. Cultures around the world have regrown vegetables from scraps for centuries \u2014 turning food waste into food security with nothing but sunlight, water and patience.<\/p>\n
Today, many people throw away parts of vegetables that are perfectly capable of producing more food. In fact, it\u2019s not just roots \u2014 leafy tops, stems and even seeds from common produce like bok choy, celery, green onions and bell peppers can regenerate with minimal effort. What starts as waste on your cutting board becomes a renewable supply of fresh produce if you know which parts to save and how to treat them.<\/p>\n
Modern households waste about 30% of purchased food, according to the U.S. Department of Agriculture.1<\/span><\/sup>\u00a0That translates to about $1,500 per year for the average family of four.2<\/span><\/sup>\u00a0If you\u2019re buying organic produce, the costs run even higher.<\/p>\n Regrowing your own vegetables not only cuts down on waste and spending, it gives you a direct hand in producing your food, which is both empowering and deeply satisfying. You start to think differently about what you consume when you understand how easily some of it grows back.<\/p>\n