growing food from kitchen scraps? peasy.
1. Slice off the leafy green top and remove all fruit. Carefully remove the bottom layers until you see the root buds.
2. Place in water for 2 weeks to form roots.
3. Plant in a pot of soil. You’ll see growth in the first few months but it will be 2–3 years before it’s time to harvest.
spring onion, leek + fennel
1. Place root ends in water, leaving the tops poking out. Change water daily.
2. In 3–5 days, growth will begin. Harvest the greens when full.
1. Soak a chunk of ginger overnight.
2. Plant in moist soil, and keep watering until shoots appear.
3. Ginger will be ready to harvest in a year. Simply remove the entire plant, use what you need and repeat.
celery, cabbage + bok choy
1. Place the roots in water, leaving the tops poking out.
2. Spray with water a couple of times a week, replacing water every few days. Leaves will sprout in about a week.
3. Plant the cutting, keeping the leaves above the soil. Harvest when grown (about 5 months).
potatoes + sweet potatoes
1. Cut into 2–3 pieces, each with 1–2 ‘eyes’. Set them out at room temperature for a few days until fully dry.
2. Plant your spuds 30cm apart and about 20cm deep. Keep adding more soil until the plant is about 15cm tall.
3. Store sweet potatoes in a warm, dry place for 2 weeks before using. This is what makes them sweet.
1. Plant the root end of the onion and lightly cover in soil. Keep soil moist.
2. Separate the new onions, leaving the roots attached, and plant them.
3. Occasionally cut the leaves down to promote full growth. It can take 5 months for plants to mature enough to harvest.
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