15 Fruits and Vegetables You Can Grow With Table Scraps
By Nicole Black
Canned food, packaged, sprayed and genetically modified are all things you readily find at the grocery store. But what if I told you that you could start your own garden with produce you discard? To be a prepper or survivalist means you learn how to use what’s readily available. Creating a garden from scraps is not just efficient, it’s minimizing waste and a cheap way to eat healthy. If you’re thinking any form of gardening isn’t for you, you’ll be surprised to see just how easy it is to never buy your favorite fruits or veggies again.
Produce You Can Regrow
A host of fruits and vegetables can be grown from table scraps. Depending on what you grow, indoor re-growing will start indoors, develop into sprouts and will eventually be transferred into an outdoor space. Not only is utilizing waste important for when SHTF, but it also encourages sustainability. Experiment with the produce below and watch how easy it is to develop a green thumb.
LEAFY GREENS
Lettuce, Celery, Bok Choy
- Cut your leafy veggie leaving at least 2 inches for regrowth.
- Place the 2 inches of root or growth end in a jar or glass.
- Add a small amount of water to cover the roots (1 1/2 inches).
- As it grows, add more water to keep the roots trenched.
- Keep them growing longer by cutting pieces and not the whole plant.
HERBS
Basil, Mint, Cilantro, Parsley
- Grab a glass jar (mason size).
- Fill each jar with about 2 inches of water.
- Snap the tip and bottom of each herb bundle, and place it into the glass or jar of water.
- Place a ziplock or sandwich bag over each herb bundle to create a moist atmosphere.
- Place in the fridge or on your counter. Keep them away from windows if extreme heat or cold is present.
- Add more water as they grow.
- Make sure that your herbs are growing in bundles. It keeps them fresher for longer periods of time.
- Store in the fridge if they aren’t being used immediately.
BULB VEGETABLES
Green Onion, Leeks, Fennel, Lemongrass, Scallion, Onion, Shallots and Garlic
- Using the root end, cut two inches upward so your left with just the root.
- Do not cut too short. Cut them near where the rubber band usually resides when purchasing them at a market.
- Only cut a couple of the greens off of each plant. This keeps it producing longer.
- Don’t pull the whole plant when harvesting. Gently trim to avoid root breakage.
ROOT PRODUCE
Turnips, Beets, Ginger, Potatoes, Carrots and Radishes
- Beet, radishes, beets and turnips: Cut off the top, but leave 1/2 inch of the beet or turnip attached. Place the scrap in shallow water, cut side down and leaf end up, and fresh greens will soon appear.
- Potato: Place whole potato in water and watch it sprout. Replant your sprouts in soil or eat the sprouts as is.
- Ginger: Dry 2-3 half inch slices of fresh ginger at room temperature overnight. Plant the root scrap 1 inch deep in soil. Watch it grow! When you harvest your ginger, gently pull up a root and leave the rest for another time.
FRUIT (SEED REGENERATION)
Avocado
- Remove and clean pit.
- Locate which end is “up” and which end is “down”
- Pierce with three toothpicks.
- Place seed half-submerged in a glass of water.
- Wait for the avocado seed to sprout.
- Pot in soil when tree is about 15cm tall.
- Water and watch it grow.
- Pinch out top leaves to encourage bushiness.
Here’s a short clip to help you get a jumpstart on your indoor garden:
Extra Care Tips
- Harvest and eat the leaves of root crops, in addition to their roots.
- Allow a few radishes to go to seed and harvest and eat the seed pods (and leaves).
- Eat the leaves and shoots of pea plants as well as the seeds and pods.
- Make use of the full plant (Roots, sprouts, leaves and stems).
Regrow After Care
Once you plant your newly rooted scraps into the garden, or your container plants move outside into summer sun, handle them just like the other vegetables and fruits you grow outdoors.
- Regular watering
- Use natural-based fertilizers that will help provide extra nutrients.
- Tend and harvest appropriately.
Need some extra help with your new prepper garden? My Survival Farm is hands down one of the best guides on how to tend to your SHTF garden with a hands off approach. No watering, no digging, no fertilizing, no weeding while still producing fresh, organic food year after year. You can even yield up to 8 times more produce than traditional gardens and its enough to feed you and your family in times of crisis.
Their guide also helps growers in some of the most extreme weather conditions, such as the Jordanian Desert, South Africa, China, Australia and is used in almost every state within the US, including Alaska.
whether you’re a gardener, prepper or someone who’s utilizing the 2020 lockdown to rely less on mega markets: Click here to start your own organic SHTF garden. You might just find out you have a green thumb after all. If you have any question, feel free to comment and we will respond promptly.
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By Nicole Black
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