Turning kitchen scraps into fresh produce isn’t just eco-friendly—it’s a rewarding way to stretch your grocery budget right here in Ohio. Despite our challenging seasons, many vegetables can be regrown indoors on a sunny windowsill or outdoors when temperatures permit.
With minimal effort and almost zero cost, you can transform would-be waste into a continuous harvest that connects your kitchen to sustainable living.
1. Green Onions: The Gateway Regrow
Simply place the white root ends in a glass of water on your windowsill. Within days, you’ll notice new green shoots emerging from the tops. The regrowth is remarkably fast, even during Ohio’s darker winter months.
Change the water every few days to prevent sliminess. Once roots develop more fully, you can transplant them to soil for a longer-lasting harvest. Many Ohio gardeners maintain continuous crops this way.
The best part? You can harvest these multiple times, snipping the green parts while leaving the roots intact to regrow again and again.
2. Romaine Lettuce’s Second Life
After enjoying your romaine hearts, save that stubby base! Place it in a shallow dish with about half an inch of water. New leaves will begin sprouting from the center within days, even in Ohio’s varying indoor conditions.
Refresh the water daily and watch for root development. Once substantial growth appears, you can transfer to soil in a pot. Indoor regrowth works year-round, perfect for Ohio’s changing seasons.
Harvest the outer leaves as needed while allowing the center to continue producing. This method provides several weeks of fresh greens from what would have been compost.
3. Celery Stump Magic
Cut off the bottom inch of your celery bunch and place it in a shallow bowl of water. Position it near a bright window where it can catch Ohio’s natural light. The center will begin developing new stalks within a week.
Mist occasionally to maintain humidity, especially during Ohio’s dry winter heating season. After roots develop and center growth reaches about 2 inches, transplant to soil where it can continue growing.
Your regrown celery may not reach grocery-store size, but the tender inner stalks and leaves add wonderful flavor to soups and stews during chilly Ohio evenings.
4. Potato Eyes: Underground Treasure
When potatoes develop those little sprouting “eyes,” they’re ready for planting rather than tossing. Cut potatoes into 2-inch chunks with at least one eye per piece, then let them dry overnight to form a protective layer.
Plant in containers or garden beds once Ohio’s soil warms in spring. Cover with several inches of soil, adding more as plants grow taller. Containers work well for apartment dwellers or during colder months.
Harvest new potatoes about 10 weeks after planting. Our Ohio growing season provides ample time for a full potato cycle from spring to fall.
5. Ginger’s Surprising Indoor Potential
Find a fresh ginger root with several growth buds (the small pointy parts). Soak overnight, then plant horizontally in a wide, shallow pot with the buds facing upward, barely covered with soil.
Keep consistently moist but not soggy in a warm spot with filtered light. Though traditionally tropical, ginger grows surprisingly well indoors in Ohio homes when protected from drafts and cold windows.
Harvest small amounts by carefully exposing part of the rhizome, cutting what you need, and recovering the rest. The plant will continue growing, providing fresh ginger year-round despite Ohio’s seasonal limitations.
6. Sweet Potato Slips
Suspend half a sweet potato in a jar of water using toothpicks, with the pointed end submerged. Within weeks, leafy slips will sprout from the top while roots develop below—a fascinating science project during Ohio’s winter months.
Once slips reach 4-6 inches, gently twist them off and place in water until they develop their own roots. After danger of frost passes (typically mid-May in Ohio), transplant to garden soil.
Sweet potatoes need a long, warm growing season, so start this project by late winter to align with Ohio’s growing calendar. Container growing works for those with limited space.
7. Garlic Clove Comeback
When garlic cloves start sprouting in your pantry, don’t discard them! Plant individual cloves about 2 inches deep in well-draining soil, pointed end up. In Ohio’s climate, fall planting yields summer harvests, while spring planting produces smaller bulbs.
The green shoots emerge quickly and are perfectly edible—similar to green onions but with mild garlic flavor. Harvest these greens sparingly to allow the plant to focus energy on bulb development.
Mulch heavily for winter protection if fall-planting. Ohio’s cold winters actually benefit garlic by promoting bulb division, leading to larger heads come harvest time.
8. Leek Bottoms: Waste Not
Save the white root end of leeks with about an inch of the green portion attached. Place them root-side down in a container with half an inch of water, refreshing it every couple of days.
New green growth emerges from the center within a week. After substantial regrowth, transfer to soil in a pot or directly into your Ohio garden during frost-free months.
Leeks are surprisingly cold-tolerant, making them suitable for Ohio’s extended growing season. Some varieties can even overwinter with proper mulching, providing an early spring harvest before new plantings.
9. Bok Choy’s Rapid Revival
Cut off the bottom inch of a bok choy head and place it in a shallow dish of water. Within days, new leaves emerge from the center, creating a fascinating regrowth display that works year-round in Ohio homes.
Change the water daily to prevent bacterial growth. After about a week, when new growth is well-established and roots have developed, transplant to soil for continued growth.
The regrown bok choy may not reach full market size but provides tender young leaves perfect for stir-fries and salads. This quick-growing Asian green offers nutritious harvests even during Ohio’s winter months.
10. Fennel’s Feathery Comeback
Retain the base of your fennel bulb with about an inch of the bulb intact. Place it in a shallow dish of water near a sunny window, where Ohio’s natural light can reach it even during shorter winter days.
Fresh, feathery fronds will emerge from the center within days. These delicate greens add anise-like flavor to dishes while the base continues developing. Change water regularly to prevent stagnation.
Eventually, transplant to soil for more substantial growth. While you won’t get a new bulb, the abundant fronds provide months of fresh herbs for cooking, regardless of Ohio’s outdoor growing conditions.
11. Carrot Tops For Greens
Cut the top inch from carrots and place them cut-side down in a shallow dish of water. Within days, lacy green shoots will emerge from the tops, creating an attractive display that thrives in Ohio’s indoor growing conditions.
While you won’t grow new carrots this way, the nutritious greens make excellent additions to salads, pestos, and garnishes. The process works year-round, providing fresh greens even during Ohio’s coldest months.
For a continuous supply, start new tops every few weeks. Children especially enjoy this project, making it perfect for Ohio families looking to connect with growing food during winter school projects.