I just read an article by journalist/researcher, Lindsay Tigar, titled “11 Nifty Veggies and Herbs You Can Regrow with Absolutely No Soil.” I offer her a big “Thank You” for sharing information on this fun project with high payoff and low effort. Turns out, besides needing no soil, there’s almost no maintenance, and it doesn’t cost a thing to regrow some veggies from scraps!

This is because many vegetables will regrow if their ends are placed in water. Take a look at this simple guide from farmers and plant specialists on how to keep that produce coming:

CELERY: This veggie gets an award for its versatility. From “ants on a log”, to adding crunch to salad, to contributing extra flavor in a soup stock, celery is a solid contributor. Here’s how you regrow more:

1. Cut the stalks off at the root end, leaving approximately 2 inches.
2. Place the root end into a shallow dish of water, ensuring it only covers the root area and not the stalks.
3. Place the dish in the sunniest window you have. Change the water often to keep the growth vibrant (at least once per week).

LETTUCE: While this won’t give you a full new head of lettuce, you can get enough for an extra salad or two. Give it about 3 to 5 days to see lettuce leaves sprouting up and out of the center of the core. Romaine or butter crunch tend to yield the best results. Here’s how you regrow more:

1. Use a sharp knife to cut off the core of the lettuce, leaving 2 to 3 inches intact.
2. Place the core in a glass jar or transparent container with enough water to cover the bottom half of the core.
3. Place the jar in a bright sunny spot (a south-facing window is best, but eastern and western exposure will work as well).
4. Change out the water every few days. Avoid covering the core completely or it will start to rot.

BASIL, MINT, CILANTRO, and OREGANO: Grocery store herbs are expensive. So save some money and try this. Basil, mint, cilantro, and oregano are especially apt for this approach because their softer stems make sprouting easy. Plan on being patient, as herbs take longer (a week or more) to grow than other plants. And you’ll be able to grow even more leaves if you transplant your volunteer to soil, by the way. Here’s how you regrow more:

1. Cut a few stems to 5 to 6 inches in length. Remove the bottom leaves (especially young, tender shoots).
2. Place in jar filled with water.
3. Set the jar a south-facing window for best success.

SCALLIONS AND LEEKS: Also known as green onions, scallions, and their cousin, leeks, are cooking staples. However you use them (diced for salads, sautéed into stir-fries, or caramelized for sauces and like the above-mentioned herbs, this is another plant that will last longer if transplanted to soil, once you’ve gotten it to grow in water. Here’s how you regrow them:

1. Make a clear cut above the tender, white section, 2 to 3 inches near the roots.
2. Use a tall jar and fill until the water covers half of the roots. Go ahead and squeeze them in—they’ll thrive when bunched together.
3. Place in a sunny south-facing window. Watch ’em grow and enjoy!

BOK CHOY: This variety of Chinese cabbage can be pricey, so sprouting more at home makes good sense. Here’s how to regrow more:

1. Cut the leaves at their base. Make sure to leave around 2 to 3 inches.
2. Fill a container with 1 inch of water and stand the bok choy up in the middle.
3. Change the water every two days and watch the little leaflets sprout.

FENNEL: Another pricey vegetable, this is also easy to regow. Here’s how you do it:

1. Keep a short piece of base and bulb; place it in a shallow dish, with the base facing down.
2. Place in a sunny windowsill and refresh its water every few days. That’s it!

CABBAGE: While it’s not necessarily expensive, it’s just satisfying to be able to do this. Hearty and grown year-round, it’s an important staple that won’t go bad the day you buy it (looking at you spinach). In just a few days you should see roots and new leaves appearing. Here’s how you regrow it:

1. Cut out the core (the hard, white middle of the head).
2. Place in a shallow bowl with a small amount of water. Make sure the bowl is in a well-lit, sunny.
3. You can either repot it or leave it there. Just make sure to replace the water at least 2 or 3 times a week.

I’m especially excited to give this technique a try on leeks, fennel, and bok choy. If you find this interesting and decide to try it, let me know how it goes. We can compare notes on this fun and easy way to stretch the grocery dollar!