What Vegetables Can You Put in Water to Regrow?

November 2, 2025 •

4 min read

Food waste accounts for a significant portion of household waste, but with a simple glass of water, you can give certain vegetables a second life. Regrowing vegetables from kitchen scraps is a rewarding way to reduce waste and enjoy fresh produce right from your windowsill, turning a simple leftover into a sustainable hobby.

Quick Summary

Many common vegetables, including leafy greens, some root vegetables, and herbs, can be regrown in water. This method provides a fun, low-maintenance way to reuse kitchen scraps and cultivate new produce at home, often yielding fresh greens rather than full-sized vegetables.

Key Points

Leafy Greens: Romaine lettuce, cabbage, and bok choy can be regrown by placing their bases in shallow water.
Bulb Vegetables: Green onions and leeks readily sprout new growth when their root ends are placed in water.
Root Tops: The leafy tops of carrots and beetroots can be sprouted in water to provide fresh greens.
Rhizomes: Pieces of ginger with visible 'eyes' can be grown in water to develop both roots and shoots.
Water Management: Change the water every couple of days to prevent rot and use bright, indirect light for best growth.
Transplanting: For a larger harvest, vegetables like potatoes and sweet potatoes should be moved from water to soil once a root system is established.

Leafy Greens for Your Water Garden

Some of the easiest and most reliable vegetables to regrow in water are leafy greens. Instead of discarding the base of a head of lettuce or cabbage, you can place it in a shallow dish of water to see new leaves emerge. This simple project is perfect for beginners and a great way to have a constant supply of fresh salad greens for garnish.

Romaine Lettuce: Cut the head of lettuce about an inch from the bottom and place it, cut-side up, in a shallow bowl with about a half-inch of water. New leaves will sprout from the center. Change the water regularly to prevent mold.
Cabbage: The process for cabbage is identical to that of romaine lettuce. New leaves will grow from the core, providing a mini, edible cabbage.
Bok Choy: The base of bok choy will also produce new, smaller leaves when placed in water. The process is fast and rewarding.

How to Care for Your Leafy Greens

Placement: Place your container on a sunny windowsill that receives plenty of bright, indirect light.
Water: Change the water every day or two to keep it fresh and prevent rotting.
Harvest: Snip the outer leaves as they mature, allowing the inner leaves to continue growing. The new growth may not reach the same size as the original head, but it will be just as flavorful.

Bulb and Stem Vegetables

Several bulb and stem vegetables also thrive in water, sprouting new greens that can be harvested and used in cooking.

Green Onions (Scallions): One of the most popular and fastest vegetables to regrow. Simply place the white root ends in a shallow glass of water, covering the roots but leaving the top exposed. You will see new green shoots appear within a few days.
Leeks: Similar to green onions, the root end of a leek can be placed in water to regrow. The new shoots will be milder in flavor than the mature leek.
Fennel: Place the white bulb, with a little of the base intact, in a dish of water. New feathery fronds will sprout from the center, which can be used as a garnish or in salads.

Root and Rhizome Vegetables

While you won't get a full-sized vegetable, the tops of certain root vegetables and rhizomes can produce new, edible greens in water.

Carrot Tops: Place the top half-inch of a carrot in a shallow bowl of water. New leafy greens will sprout, which are great for adding to salads or garnishing dishes.
Beetroot Tops: Similar to carrots, the top of a beetroot can be regrown in water to produce nutritious beet greens.
Ginger: Place a piece of ginger rhizome with a visible bud or 'eye' in a wide, shallow bowl of water. Within a few weeks, it will sprout both roots and new shoots.
Potatoes: A potato with 'eyes' or sprouts can be placed partially submerged in water, often using toothpicks for support. It will develop both roots and leafy growth, which can then be transferred to soil.

Comparison Table: Regrowing Vegetables in Water


Vegetable Type	Propagation Part	Primary Output	Ease of Regrowth	Harvest Time (Approx.)
Leafy Greens	Base of the head	New leaves	Easy	1-2 weeks
Green Onions	White root end	New green shoots	Very Easy	1 week
Celery	Stalk base	Leafy stalks	Easy	2-3 weeks
Fennel	Bulb base	New fronds	Medium	2-4 weeks
Carrot Tops	Top 1/2 inch	New greens	Easy	1-2 weeks
Ginger	Rhizome with 'eye'	Roots and shoots	Medium	4-6 weeks
Potatoes	Piece with 'eye'	Roots and foliage	Medium	Weeks to months

Tips for Success

Clean Water: Use fresh, clean water and change it every few days to prevent bacteria and mold.
Proper Lighting: Most water-grown vegetables need bright, indirect sunlight to thrive. A sunny windowsill is ideal.
Avoid Submerging: Do not submerge the entire vegetable. For most scraps, just the bottom portion with the root or potential root area should be in the water.
Nutrients: Water propagation is great for producing new growth, but for sustained harvesting or a full plant, you will eventually need to transfer it to soil, which contains the nutrients the plant needs.

From Water to Soil

While growing in water is an excellent start, some vegetables, particularly those intended for a larger harvest, will benefit from being transferred to soil once a healthy root system has developed. For items like lettuce and green onions, you can continue harvesting the greens in water. However, for a sweet potato or a potato, transplanting to a pot of soil will be necessary for a full-sized vegetable to develop.

Conclusion

Growing vegetables in water is an accessible and fun activity that transforms kitchen waste into fresh produce. With a little care and attention, you can enjoy a continuous harvest of greens, herbs, and other small vegetables. It's a simple step towards a more sustainable kitchen and a great way to introduce gardening into your home, no matter how limited your space.

Where to find seeds

For more complex or non-hybrid varieties that yield better results than scraps, sourcing quality seeds or cuttings from reputable nurseries is recommended. An example of a reliable source for non-hybrid, organic seeds can be found at Sustainable Seed Company.

Frequently Asked Questions

While it's possible to regrow new shoots and greens from scraps in water, growing a full, mature vegetable like a head of lettuce or a whole carrot is not feasible. The water method is best for propagating new growth that can be used for garnish or small harvests.

You should change the water every one to two days to ensure it stays fresh and clean. This prevents the growth of mold and bacteria, which can cause the vegetable scraps to rot.

Filtered or dechlorinated water is best, as tap water can sometimes contain impurities or excessive minerals that may inhibit plant growth. However, most vegetables will grow just fine in standard tap water.

Place your containers on a windowsill that receives bright but indirect sunlight. Too much direct sun can heat the water and damage the plant. Some vegetables, like lettuce, prefer cooler temperatures.

No, not all vegetable scraps will regrow successfully. For example, some commercially grown produce is treated to prevent sprouting. It's often best to use organic vegetables for regrowing, as they are more likely to be viable.

Green onions are widely considered one of the fastest vegetables to regrow in water. New green shoots can appear within just a few days of placing the root end in water.

Yes, many soft-stemmed herbs like basil, mint, oregano, and rosemary are excellent candidates for regrowing in water from cuttings. They root easily and can be kept on a windowsill for a continuous supply.