8 vegetables and herbs you can buy once and re-plant at home

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Carrots

Put carrot tops in some water and place them somewhere well-lit to grow carrot greens. Carrot greens are bitter, we’re not gonna lie, so prepare it with garlic, oregano, pepper and other spices together with olive oil to make a delicious carrot green chimichurri.

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Celery

Place the root end of the celery in a container of water and leave it where there’s plenty of sun. Once leaves begin to grow in the centre, replant it in soil for newly grown, fresh stalks of celery. You can use the leaves, too, as garnish.

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Spring Onion

Simply leave the roots of the spring onion submerged in a glass of water and leave it somewhere with good light. You can regrow a full spring onion in less than a week! They don’t take up much space too; they have a shallow root system, which means they can be grown even in the smallest of pots.

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Garlic

When your unused garlic cloves begin to sprout, put them in water to grow garlic sprouts instead. These taste milder than the garlic cloves themselves, and are great in salads. Or, plant garlic cloves directly in soil and you’ll see sprouts shoot up in just a couple of weeks.

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Coriander

Simply submerge the roots in water, and again, once its roots grow, replant it in soil. In a few weeks, new sprigs will start growing; give it a few months and you’ll have a full plant. If you’re planning to grow coriander fully, get a deeper container that’s at least 10 to 12 inches deep.

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Rosemary

Submerge a sprig of rosemary in a glass of water, with the stem fully immersed and let it grow in the sunlight. When roots appear, transfer the plant to a pot of soil.

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Romaine Lettuce

Post-salad, place the remaining stem of your romaine lettuce in a shallow dish of water and let it grow under ample sunlight. Change the water in the bowl every one or two days. You’ll see new leaves sprouting in about two weeks, and they will be fully grown by the four-week mark.

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Fennel

Don’t ditch the fennel bulb – place it in a bowl of water and under direct sunlight, and new fennel stems will begin to sprout in a few days. Or, when thinly sliced, fennel bulbs are great in salads.

This article was first published on The Finder.