13 Foods That Magically Regrow Themselves (No Green Thumb Needed)

Who needs a green thumb when your groceries can basically grow themselves? That’s right—there are plenty of foods that don’t just end up in the trash after one use, as the Farmer's Almanac details. With a little water and some patience, you can have fresh produce popping up again and again, no fancy garden required which is music to anyone's ears these days with the cost of grovery shopping. These foods practically regrow themselves, and you don’t need to be a plant whisperer to make it happen.

Regrowing vegetables in water.Photo byPhoto credit: Shutterstock.

Green Onions

Green onions are probably the easiest starting point for your regrowing journey. After cutting and using the green tops, place the white roots in a glass of water, making sure not to submerge the entire plant. Green onions are champions of regeneration, sprouting new shoots in just a few days because they retain their growth point even after cutting.

Leeks

Similar to green onions, submerge the base in water. Leeks will regrow from the white base, eager to give you more of their mild, oniony flavor with minimal effort.

Garlic

Garlic is determined to grow, with the clove acting as a starter kit for a new shoot, often even when left on the counter as I'm sure all of us have noticed before. Plant a single clove root-down in potting soil — it's that easy!

Romaine Lettuce

Leave the bottom of the lettuce in a bowl of water. New leaves start sprouting from the center in about a week, as if it’s on a mission to become a salad again.

Romaine lettuce.Photo byPhoto credit: Depositphotos.

Celery

Cut off the base and place it in a shallow bowl of water. Celery bases turn into overachievers in water, sprouting new leaves from the center in no time.

Fennel

Just like celery, bulb fennel can be given a second life with a simple trick. Start by placing the base of the bulb—with the root system intact—in a shallow dish of water. Make sure to keep about an inch of the base to preserve the roots. Keep an eye out for green shoots sprouting from the center; this is your cue to move the fennel from water to soil. Replant it and watch as it regrows into a full, fresh bulb.

Onions

Onions can be grown by planting the bottom end with roots in soil. They are the comeback kids of the vegetable world, ready to sprout new greens and eventually, a new bulb.

Bok Choy

Just like celery, place its base in water and watch it spring back to life. Bok Choy is practically a phoenix, rising from its scraps to give you more crispy goodness for your stir fries and Asian-inspired soups.

Bunches of lemongrass stalks.Photo byPhoto credit: Depositphotos.

Napa Cabbage

The base of Napa cabbage will regrow in water, similar to its leafy cousins.

Carrot Greens

Plant the top of a carrot in soil. While you won’t get a new carrot, the greens will flourish, perfect for garnishing or adding to salads for a zesty carrot-like flavor. You can make a great pesto from carrot tops!

Lemongrass

Start with fresh stalks with the root end intact. Trim any brown leaves on the outer part of the stalk. Place the root end in water and it will begin to sprout new stalks in just a few days. Change the water out continuously until each stalk develops nice long roots. Once they're about 3 inches long, the stalks can be planted in soil.

Potatoes

Cut chunks of potatoes making sure each has 1-2 eyes. Planted in soil, they feel compelled to keep the lineage going, sprouting new plants from their eyes.

Herbs Like Basil

You can easily regrow a variety of herbs from just small cuttings or scraps. Take a stem about 4 inches long and submerge it in a glass of water, ensuring no leaves touch the water. Roots will start to appear in no time. Once these roots look strong and healthy, the herb is ready to be moved. Plant your rooted cuttings in a pot or directly in your garden and watch them flourish into lush, aromatic herbs saving you up to $5 for those tiny plastic-packed herbs from the store.