Don’t throw it, regrow it
You don't need to (virtually) hotfoot it to a garden centre, nor possess a fertile vegetable patch or horticultural talents to begin a kitchen garden. In fact, you should look no farther than your compost bin. Many offcuts can be regrown on a small, sunny windowsill. Carrot tops, mushroom stalks, the bottoms of onions, lettuce and cabbages are often considered scrap, but these items can often be easily regrown and enjoyed all over again.
Nurturing avocado pits and pineapple tops may take a few years, but with this simple method, you can re-harvest everything from spring onions, leeks and pak choi to lemongrass, cabbage and celery in as little as two weeks.
- Cut off the root end of your chosen vegetable and place in a shallow bowl or glass of water. Be sure the water does not fully submerge your trimming. Place in a sunny, warm, well-ventilated position for best results.
- Change the water daily. Eventually, you'll see shoots emerging from the top of the cutting.
- Once roots are well established in the water, transfer the sprouted plant to a pot of soil, watering daily, until ready for harvest and/ or needed in your dinner.