How to Start a Vegetable Garden From Kitchen Scraps

A vast majority of the unprocessed fruits and vegetables consumed daily can be used to propagate new plants. Radishes, potatoes, garlic, onions, summer squash and peas are some of the easiest vegetables that can be cultivated for garden use. Some kitchen scraps can even be used to grow hard to find garden vegetables. For example, very few garden supply centers or green houses carry carrot plants. But unused carrots make the best carrot plants. Instead of throwing out old and wilted vegetable plants, cultivate a garden from unused produce.

There are 5 basic methods of starting vegetable plants: water, sphagnum bag, pebbles, soil and seed. Each method has its advantages. Starting plants in water is an excellent way to coax roots from potatoes and avocados as well as other tuberous plants or plants with large pits. However, a sphagnum filled plastic bag is the perfect environment, moist and humid, for tropical plants. Pebbles work well for garlic and carrots and some plants such as onions and radishes can go directly into soil. Seeds can be removed from a variety of common household vegetables such as tomatoes, bean, peas and celery. Wash the seeds before sprouting them in either a clear glass of water or a moist paper towel in a sunny window.

Things You'll Need

• Vegetables
• Jar for water
• Pebbles
• Sphagnum bag
• Soil
• Plastic containers with lids or seedling starter kit
• Bamboo skewers

Instructions

1. One of the most common methods of starting large tubers, pits and root plants such as sweet potatoes is by utilizing the water method. This works because the plant will send out roots in search of water. Fill a tall and somewhat narrow jar with water and suspend the tuber, pit or root plant over the water by piercing the flesh with sturdy tooth picks or bamboo skewers. The skewers should be sturdy enough to support the plant once roots begin to grow. Place the skewers all the way around the plant or tuber at the center. Submerge the pit or plant into the jar just below the water line. The tuber is ready to be planted once the roots grow approximately 4 inches long.

2. For more temperamental plants such as mangoes or tropical fruits (as well as plants that are difficult to distinguish) play it safe and utilize a sphagnum bag. Sphagnum can be found at almost any garden center and then placed in a sealable plastic bag such as a quart-sized freezer bag. The sphagnum should be slightly damp but not saturated. Place the seed or fruit specimen inside the bag, seal and place is a warm but dark corner of the kitchen. Check the seed regularly for mold or decay. If the bag begins to generate too much moisture, leave it open for a day or so. But also be aware of drying out the seed. Water can be added if needed. Plants started in this fashion will need to be hardened off before transplanting.

3. Certain root vegetables such as carrots, onions and garlic prefer to be started in pebbles. The pebbles create an environment which is airy and allows plenty of water without leaving the root stock in standing water. To do this select an air tight container, any plastic bowl or take-out tray with a lid will do. Fill the container more than half way with clean and dry pebbles. These can be purchased at garden supply places as well as pet store that sell fish. Place the original vegetable on top of the pebbles and fill around them with more pebbles. This should support the vegetables. Keep a potion of the vegetable above the pebbles. Add water up to the pebble line, check regularly and add water when needed.

4. Almost all root vegetables can be rooted directly in soil. This is by far the easiest method of cultivating plants. Choose firm and fresh vegetables at the local grocer. Remove any leaves or stems, which will rot in the ground. Be sure not to knick or scrape the vegetable in the process. Using a large pot filled with soil (or if the weather permits plant directly in the garden), plant the vegetables with approximatly two-thirds of the vegetable above ground. Water when the soil is dry.

5. Similar to starting plants in soil, seed-starting plants is very simple. Take seeds from vegetables such as tomatoes, fruits, peas and beans. Be sure that the seeds do not come from hybrids, because hybrid plants generally do not produce multiple generations. Clean all flesh from the seeds and dry overnight. The seeds can go directly in the ground if weather permits, or they can be planted indoors and transplanted outside once seedlings emerge.

Tips & Warnings

• Harden off seedlings by introducing slightly colder temperatures in small doses. For example, plants that are stored in a plastic container that has a lid (which is a great way to lock in moisture and heat during the sprouting and incubation periods) can be hardened off by slightly opening the lid. Do not remove the lid completely during the first few days. After the plants adjust to the new temperature, remove the lid. Again allow the plant to adjust. Then place the plants in a drafty window (allowing them to adjust further) and move outside for a few hours each day until they seem completely adjusted and ready for the garden.