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URBAN GARDENING  

VEGGIES YOU CAN EAT ONCE AND GROW FOREVER 

In my series on urban gardening today I will show you how easily you can re grow vegetables from fresh kitchen scrap. They are super easy to grow, initially you will just need some time and patience to care for your new plant but once they bloom the benefits are huge.

Regrowing food does not cost anything , theres no dirt and no special equipment required and you can control the quality of what you eat.
Its a great way for kids to learn about re cycling and how plants and food grow.
Sounds magical so lets get started.

SPRING ONIONS
Take your green onions, chop of the green part from the bulb leaving only one inch of the bulb. Put the bulbs in a small glass with just enough water to cover the bottom of the bulb. Leave in a sunny place for about 10 days, changing the water regularly.

10 days later you get your first supply of fresh home grown greens. Repeat the process to ensure a plentiful supply

CELERY
Cut the base of the celery, wash and place in a small bowl of warm water on or near a window, base side down and cut side up. Change the water regularly.

Leave it for one week, you will notice that the surrounding stalks seem to dry out and the little yellow leaves from the center start growing out of the water.

After a week transfer your celery into a planter and cover it with soil save for the leaf tips.

Water it generously and you will see your celery plant blooming, giving you a fresh supply of celery leaves and stalks within a week.

Within a few weeks of placing your celery in a sunny spot you will have a bushy plant.

LEMONGRASS

Start with a bunch of fresh lemon grass, chop off the tops and place the stalks in water. Change the water every few days and in 2 to 3 weeks you will start seeing root development.

Once there is significant root growth plant the stalks in a planter with soil in a sunny location.

ROMAINE LETTUCE 

Place the bottom of the stump in a bowl with half an inch of water, check the water level daily and watch your stump grow anew. When new leaves start to grow you can transplant into soil.

BEAN SPROUTS

Moong beans are the ones most commonly used for sprouting, since smaller beans are healthier.
Start with dried beans, wash them and put them in a colander and run cold water over them.

Take a clean jar and fill 1/5 th of the jar with beans and fill it till the top with room temperature water.
Place a muslin or cloth on top of the bottle and secure with an elastic band. Set the jar on a counter away from direct sunlight. Allow the beans to soak for 8 - 10 hours.

Drain off water through the mesh lid, open the container and add lukewarm water and swish them around. Re seal the container and drain off the water.

Put the jar in a warm place like a cupboard. Rinse and drain the beans twice a day to keep them clean and moist.

Growth usually starts within 2 -3 days and the sprouts are ready to harvest within 4 to 5 days.Remove the sprouts once they reach between one and three inches, rinse , drain and spread on a clean paper towel for 8 hours.

CILANTRO/ CORIANDER

Place the bottom of fresh cilantro in water and leave it in a bright place like your window cill. Soon the roots will sprout, when they are a couple of inches long transplant into soil. Within a few weeks you will notice new sprigs growing.