In times when tightening budgets and saving money is necessary, the best way to cut food costs is to reduce unnecessary expenses. Did you know that many kitchen herbs we buy daily, after using their edible parts, have roots or stems we usually throw away that actually contain"maximum value"because we can easily propagate these parts by simply soaking them in water, resulting in new plants to harvest again for free without having to repurchase. Today, we bring you 5 fast-growing kitchen herbs you can regrow in water for you to try.
Spring Onions
A versatile garnish every kitchen must have. The method is simple: when you buy spring onions for cooking, cut the white base with roots attached about 1.5 to 2 inches long, then place it upright in a small glass filled with water just enough to cover the roots but not submerge the base. Leave it in a spot with indirect light. Within a day, you'll see green shoots emerging from the center, and within a week, the spring onion will grow long enough to snip for fried rice or omelets again.
Coriander
A perfect companion to spring onions, equally easy and worthwhile to propagate. After harvesting the leaves and stems for dishes like chili paste or clear soup, keep the roots with a small part of the base intact. Wash off the soil and place them in a small glass or jar with water covering about half the roots. Change the water daily to prevent root rot. In 3 to 5 days, fresh green shoots will emerge, allowing you to harvest again without the hassle of growing from seeds.
Celery
For lovers of tom yum or large stir-fry pieces, celery (or Chinese celery) is very easy to recycle. When using it, cut the central base with roots about 2 inches long, then place it in a shallow bowl with some water, ensuring the roots are submerged but the cut base protrudes above the water. After about a week, you'll see dark green tender leaves sprouting from the base. Once the roots are strong and leaves fully grown, transfer it to soil or harvest mature leaves for cooking.
Lemongrass
A spicy tom yum ingredient that, when bought once, lasts a long time. To propagate lemongrass in water, select stalks with a healthy base (remove all leaves, leaving about 3-4 inches of the base). Soak the base in a bottle with water covering about 1 inch, and place it in a spot with gentle sunlight. Within 5 to 7 days, white fine roots will develop along with new shoots beside them. Once the roots are long and strong, plant it in your backyard soil to have continuous lemongrass all year.
Lettuce or Cos Lettuce
Health-conscious salad lovers will appreciate this. After harvesting all the leaves, you can easily regrow lettuce by cutting the base to about 2 inches long, then placing it upright in a shallow dish with about half an inch of water. Set it by a window with soft sunlight, changing the water every two days. Soon, the base will sprout fresh salad leaves from the center, allowing you to pick crisp, fresh leaves for dipping sauces or your next salad for free.
The key to successful water-based meal prep gardening in urban settings is"clean water"which means changing the water daily or every other day to prevent slime, mosquitoes, or root rot. Also, place the container in a well-ventilated area with sunlight. Turning vegetable scraps that would become waste back into new food is a simple trick to save on grocery bills and transform your balcony or kitchen into a mini supermarket that provides endless fresh ingredients.