There are several foods you can regrow in your kitchen using their scraps or leftover parts. While not all of these will yield a full harvest, they can provide you with fresh herbs, greens, or some additional produce. Here are some examples:
Green Onions/Scallions: Place the root ends with about an inch of the white part in a glass of water. They will regrow new green shoots that you can continuously harvest.
Herbs (such as Basil, Mint, and Cilantro): Take cuttings from the stems and place them in a glass of water. Once roots develop, transfer them to pots for continued growth.
Lettuce and Cabbage: Place the bottom part (the core) of the lettuce or cabbage in a shallow dish with a little water. New leaves will sprout from the center, and you can harvest them as they grow.
Celery: Cut the base of the celery off and place it in a shallow dish with a bit of water. New stalks will regrow from the center.
Ginger: Plant a piece of ginger rhizome in a pot with soil, ensuring the bud is facing up. Ginger will sprout new shoots and continue to grow.
Garlic: Plant individual garlic cloves with the pointed end up in soil. They will develop into new garlic bulbs.
Potatoes: Cut a potato into sections, making sure each piece has at least one "eye" or bud. Allow the cut sides to dry, then plant them in soil. The sections will grow into new potato plants.
Carrot Tops: Place carrot tops in a shallow dish with a little water. New green tops will grow, which can be used for garnishing or added to salads.
Pineapple: Cut the top off a pineapple, leaving a small portion of the fruit attached to the leaves. Let it dry for a few days, then plant it in soil. A new pineapple plant will grow, though it may take a couple of years to produce fruit.
Bean Sprouts: Soak dried beans, such as mung beans or lentils, in water overnight. Rinse and drain them, then place them in a jar or sprouting tray. Rinse and drain the beans twice a day, and within a few days, you'll have fresh bean sprouts.
Remember that regrowing food in your kitchen may not yield the same quantity or quality as commercially grown produce, but it can still be a fun and rewarding way to supplement your meals with fresh ingredients while reducing waste.