Monday, September 26, 2016

Give Your Vegetable Scraps A New Life

Instructions for the lettuce:

 

 

1. When cutting, keep approximately 2 inches of the base intact.
2. Set the lettuce on its base in a glass with ½ inch of water, and place it in sunlight. Change the water every day.
3. After 5-7 days, some new leaves should have begun to sprout from the center, and roots should be forming. Transfer it to soil and you can begin harvesting leaves when they reach 6-8 inches tall.


Instructions for the mint and basil:

 

 

1. Cut approximately 3 inches from a fresh stem, just above a node. Remove the leaves along the bottom 2 inches of the cutting.
2. Place the cuttings in water, keeping the leaves on top above the water.
3. After roots have formed and grown 2 inches, transplant to soil. You can begin harvesting when the plant is fully grown with mature leaves.



Instructions for the green onion:

 

 

1. When cutting, keep approximately 2 inches of the roots and base intact.
2. Place the roots in ½ inch of water with sunlight. Change the water every other day.
3. Transfer to soil after 5-7 days or keep in the glass of water. You can begin harvesting when they are fully grown.


Instructions for the celery:

 

 

 

1. When cutting, keep approximately 2 inches of the base intact.
2. Set it on its base in a glass with ½ inch of water with sunlight. Change the water every other day.
3. After 5-7 days, the leaves in the center should be a deeper green. Transplant it to soil and you can begin harvesting when it is fully grown with stalks.


Instructions for the onion:

 

 

1. Your onion scraps should still have approximately 1-2 inches of the root base intact.
2. Plant directly into soil with a thin layer of soil covering the cut top. To make room in your garden, you can trim the sides of the onion as only the center is needed for regrowth.
3. Harvest the onions when the green tops have yellowed and fallen over.

Instructions for the garlic:

 

 

1. Select the large outer cloves from your bulb.
2. Plant directly into soil with the base facing downwards. Cover with approximately 2 inches of soil and pat down firmly.
3. They are ready to harvest when the green tops have started to brown and wilt.

thanks to Goodful for the tutorial



 

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