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In an era where self-sufficiency and sustainability are becoming increasingly important, UKSN members are always looking for ways to make the most of what they have. One of the simplest yet most rewarding ways to do this is by growing food from kitchen scraps. Not only does this reduce waste, but it also provides fresh produce for your meals, all without the need for a large garden or costly seeds. This guide will walk you through the easiest foods to regrow from scraps, helping you get the most out of your groceries and take one step closer to self-reliance.
Why Grow Food from Scraps?
Growing food from scraps is a fantastic way to cut down on food waste while saving money and becoming more self-sufficient. It’s also an excellent learning experience for families and children, teaching valuable lessons about nature, sustainability, and food security.
Many vegetables, herbs, and root crops can be regrown easily, either from cuttings, tops, or seeds. While some supermarket-bought vegetables are F1 hybrids (which means their offspring may not be as productive), the seeds can still be used for microgreens or sprouts. Regardless of your garden size—whether you have a large allotment or just a sunny windowsill—you can regrow a surprising amount of food from kitchen scraps.
Vegetables You Can Regrow from Scraps
Potatoes
Potatoes are one of the easiest vegetables to regrow. If you have a potato that has started sprouting (‘chitting’), don’t throw it away! Here’s how to regrow them:
Cut the potato into chunks, ensuring each piece has at least one sprouting eye.
Let the pieces dry for a day to prevent rotting.
Plant them in a deep container or garden bed with nutrient-rich soil.
Water regularly, and within weeks, you’ll see new shoots emerging.
Garlic
Garlic bulbs can be regrown from individual cloves. To do this:
Choose a large, healthy clove from an organic bulb (supermarket ones may be treated to prevent sprouting).
Plant the clove root-side down in well-drained soil.
Keep it in a sunny spot and water lightly.
In a few months, you’ll have fresh garlic to harvest.
Herbs (Basil, Mint, Rosemary, and More)
Many herbs can be regrown from cuttings, making them perfect for an indoor or outdoor herb garden.
Take a cutting from a healthy plant, ensuring it’s at least 4 inches long.
Remove the lower leaves and place the stem in a glass of water.
Change the water every few days and wait for roots to develop.
Once roots appear, transplant into a pot with soil.
Mint and rosemary are particularly hardy and will continue to grow year after year.
Root Vegetable Tops (Carrots, Radishes, Beets, Turnips, etc.)
While you won’t regrow the root itself, you can grow the tops to produce seeds and greens for salads.
Cut off the top of the vegetable, leaving about an inch of flesh attached.
Place it in a shallow dish of water.
After a few days, leaves will sprout. Transplant it into soil for continued growth.
Allow the plant to flower and seed, then collect seeds for future planting.
Spring Onions and Leeks
Spring onions and leeks are some of the easiest vegetables to regrow.
Place the white root end in a glass of water.
Keep it in a sunny window and change the water every couple of days.
Within a week, you’ll see fresh green shoots.
Once the shoots are long enough, you can trim what you need and let it keep growing.
Using Supermarket Vegetables: The F1 Hybrid Challenge
If you’re using supermarket-bought vegetables, be aware that many are F1 hybrids. This means that while they grow well initially, the seeds they produce may not yield the same quality vegetables. However, these seeds are still excellent for growing sprouts or microgreens, which are packed with nutrients and easy to cultivate indoors.
Tips for Success
Choose Organic When Possible: Many supermarket vegetables are treated with chemicals to prevent sprouting. Organic varieties have a better chance of regrowing successfully.
Use Quality Soil: Whether growing in pots or garden beds, nutrient-rich soil will give your plants the best chance to thrive.
Give Them Light: Most plants require plenty of sunlight to grow well. A sunny windowsill, greenhouse, or garden spot is ideal.
Be Patient: Some vegetables take longer to sprout than others, so keep caring for them even if growth isn’t immediate.
The Benefits of Growing from Scraps
Growing food from scraps isn’t just about sustainability—it’s also a fantastic way to build resilience and preparedness. For UKSN members who are interested in bushcraft, self-sufficiency, and prepping, knowing how to regrow food can be a vital skill. Whether you’re looking to supplement your diet, teach your children about gardening, or simply make the most of what you have, this method offers countless benefits.
By regrowing food from scraps, you’ll reduce waste, save money, and ensure you have access to fresh, home-grown produce. Plus, it’s an incredibly rewarding experience to watch new life emerge from what would otherwise be discarded.
Final Thoughts
For UKSN members, self-reliance is more than just a philosophy—it’s a way of life. Whether you’re a keen gardener or simply looking to make your home more sustainable, learning to regrow food from scraps is a skill that pays off. Start small with herbs and onions, then experiment with potatoes, root vegetables, and beyond. Before long, you’ll have a thriving supply of fresh food, all grown from what would have been thrown away.
Got any great regrowing tips of your own? Share them with the UKSN Facebook community and help others on their journey towards self-sufficiency!
Join the UKSN Community
Looking for more ways to become self-sufficient, learn new skills, and meet like-minded individuals? UKSN offers a variety of events, camps, and Charters where members can share knowledge, gain hands-on experience, and build a supportive network. Whether you’re a seasoned prepper or just starting your journey, there’s a place for you in the UKSN community.
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