Regrowing - how vegetable recycling works

"Don't throw it away. Thanks to Regrowing, fresh greenery can be grown again from the vegetable waste of carrots, fennel and the like. We show step by step how easy the food trend works. 

What is Regrowing?
The English term ""Regrowing"" means as much as ""growing again"". Behind this is the principle of recycling vegetables. The idea is to follow the zero waste principle and not to throw vegetable waste into the garbage, but to let it sprout again. The regrowing green can then be used again for cooking.

You need this for regrowing
To recycle vegetable waste at home, you need fresh vegetable cuttings with roots, which accumulate during cooking. For carrots, use the upper part with the leaves. It is best to grow the greenery in a bright spot by the window, preferably out of direct sunlight. To draw the vegetables, used glasses and bowls are ideal.

Regrowing - step by step
Cut off the vegetable ends somewhat more generously than usual. In the ideal case it should be 4 cm.
Place the stalk with the roots upright in a container. Leek grows best in glasses, carrots thrive well in a flat casserole dish, the other vegetables in small bowls.

Pour enough water into the bowls so that the roots protrude into the water, but the upper part of the vegetable still sticks out.
Allow the vegetables to grow for a maximum of two weeks, then the young greens can be harvested. 1. carrots
In order for carrots to grow again, you should use carrots with a crisp green colour. Then cut off about 1 cm from the top of the carrot and leave the green to stand until it reaches a base about 1-2 cm long.

Use: The freshly harvested carrot green tastes chopped and can be used as a topping for vegetable soups, in salads or smoothies.

2. celery
   The celery needs about five days until the first fresh green sprouts. After germinating in water for a few days, it can even be planted in a pot to continue growing.

Usage: You can use the green of the celery to make herb butter for steaks and the like. The herb in a mushroom pan is also delicious.

3. fennel
   In order to let fennel grow, an approx. 3 cm long stalk is sufficient to grow fresh aromatic fennel green. 4. leek
   Leek is a real early starter and grows by about two centimetres after just one day.

Use: Leek tastes particularly good in wok dishes, casseroles and soups.

5. romana salad
   If you want to add Romana salad, it is sufficient to place a 3 cm long end piece in a bowl with water.

Use: Romana salad is suitable for all kinds of salad recipes, but crisp lettuce is also a good choice for topping sandwiches or wraps.

6. garlic
   In order to allow garlic to grow again, tubers that have already formed small shoots should be used.

Use: The green garlic sprouts can be used to refine salads. They are not as hot as the cloves and are better tolerated.

7. onions
   To grow onion greens, place the tuber with the roots in a glass of water and place it in a sunny spot.

Use: You can cut the tender onion greens into fine rings and use them to refine scrambled eggs or cottage cheese.

Practical tips for regrowing
Regrowing only works with vegetables that are still really crunchy!
The water in the containers should be changed about every two days.
Only the freshly grown green is harvested. The initial vegetables are leached out after the growth phase and are usually mushy.