The Sustainable Garden: Grow Your Own Food Using Kitchen Scraps

By Michelle Fouchi Esneault

The price of produce rises each year.  Do your wallet and the Earth a favor by recycling your kitchen scraps to grow a garden that will provide you with food for many seasons.

  • Spring Onions, Scallions, Onions, Leeks and Fennel can all be regrown by placing 1 inch of their roots cut side up in an inch of water.  Place in a sunny window and you will see sprouts in three to five days.  Transplant into the garden a few weeks later.
  • Romaine and Leaf Lettuces, Celery and Cabbage can be grown similarly.  Keep moist by misting often.  Once they sprout, plant and harvest in just a few weeks.
  • Carrots, Turnips, Beets and Parsnips are grown by rooting tops in an inch of water.  Once you see roots, plant directly into your garden and harvest in about two and a half months.
  • Sweet Potatoes can be planted whole.  When the shoots grow 4 inches, remove and replant them.  They will be ready to harvest in four months.

Start with the best quality vegetables you can and youíll be rewarded with great tasting food from your own garden.