I never thought I’d be growing veggies in my kitchen, but here we are!
It all started when I wanted fresh herbs without the hassle of a garden.
Now, my windowsills are full of greens, and my kids actually eat their veggies. Here’s how you can do it too!
1. Onion Greens (Scallions)
My kids love watching scallions regrow in our kitchen window. Here’s how we do it:
- Cut off the root end, leaving 1-2 inches of white and light green parts
- Place stems in a glass of water in a sunny spot
- Change water every few days
New roots form within a week. You can transplant them to soil or keep them in water. We enjoy fresh onion greens for weeks!
2. Carrot Greens
Carrot tops are a surprising treat in our house. To grow them:
- Place carrot tops in a container of clean water, cut side down
- Change water every 3-5 days
- Keep in a sunny location
Greens sprout in about a week. We use them like spinach, add them to soups, or blend them into smoothies. My little ones love the novelty of eating “carrot hair”!
3. Celery
Growing celery has become a family project:
- Cut off the base and remove outer leaves
- Place in a jar filled with water, base fully submerged
- Keep in a sunny spot and change water every few days
New leaves grow from the base after a few weeks. It’s like magic!
4. Bok Choy
This Asian veggie is super easy to grow:
- Cut off the bottom where roots are attached
- Place stump in a shallow bowl of water, roots submerged
- Keep in indirect sunlight (our kitchen windowsill is perfect)
- Change water every few days
It regrows in 1-2 weeks. My kids love watching it “come back to life”!
5. Leeks
Leeks are a bit slower, but worth the wait:
- Cut off root end and top of leek
- Place stock in a glass or jar of water
- Change water every few days
It continuously sprouts and grows greens. We use them to add flavor to soups and stews.
6. Beet Greens
Beet greens are a nutritious bonus:
- Cut off tops of beetroot
- Place in a shallow bowl of water in a sunny spot
- Change water every few days
New leaves and roots grow within weeks. They’re great in salads!
7. Cabbage
Cabbage takes patience, but it’s a fun long-term project:
- Cut off bottom part of cabbage head
- Place in a shallow dish filled with water
- Change water every 3-5 days
It takes up to 3 months to mature. We harvest when leaves are fully developed.
8. Garlic Greens
Garlic greens are a favorite in our house:
- Place cloves in a shallow bowl with a few inches of water
- Change water every few days
- Keep in a sunny spot
Green shoots emerge in a few days, and cloves form roots. We use them in salads, soups, and egg dishes.
9. Arugula (Hydroponic Method)
This one’s a bit more involved, but my older kids love the science behind it:
- Use hydroponic growing media, a container with lid, water pump, and nutrient solution
- Fill container with growing media and water
- Place arugula seeds in growing media
- Cover container and wait for germination
- Adjust nutrient solution as required
- Check water levels every few days
Harvest by removing from growing media. It’s like our own mini science experiment!
10. Mustard Microgreens
These spicy little greens are quick and easy:
- Use a shallow container (we use an old plastic tray)
- Fill with water to cover the bottom
- Scatter mustard microgreen seeds evenly on water surface
- Cover tray and place in a warm, sunny spot
Seeds sprout in a few days. We harvest when they’re a few inches tall by snipping at the stem.
11. Lettuce
Regrowing lettuce is a great way to reduce waste:
- Cut lettuce 1 inch above base, remove remaining leaves
- Place stump in a shallow bowl of water, covering bottom of root ball
- Keep in a sunny spot
- Change water every other day
New leaves sprout after a few days. We harvest as needed for salads and sandwiches.