An urban agriculture and home horticulture technique where the basal roots, stem cuttings, or crowns of harvested vegetables are placed in water or soil to sprout new edible growth. Common candidates include green onions, celery, lettuce, and root vegetable tops. While it rarely produces a full-sized second crop, it provides a continuous supply of fresh greens and serves as an accessible entry point to sustainable food production.
Heard on the job
We're regrowing the bok choy bases in shallow water trays on the south-facing windowsill.
Also heard as
- kitchen scrap gardening