Holiday Food Scraps You Can Regrow in Raised Garden Beds

Holiday cooking means lots of ingredients going in and out of the kitchen, and while this is a great time to save scraps for the compost bin, some of those scraps create more than leftovers, they become planting material.

Many common kitchen scraps can be saved, stored correctly, and replanted once the celebrations are over. With healthy soil, added compost, and a bit of patience, these scraps can transition easily into a raised garden bed or individual planter. The key is knowing which part to save and how to keep it alive until planting time.

 

Green Onions (Scallions)

Green onions are one of the easiest holiday scraps to regrow. Save the white root end with at least an inch of the stem attached, and avoid letting it dry out. Store the roots upright in a shallow jar of water until planting day, changing the water every couple of days. Once the roots look fresh and white, harvesting is usually possible within 10–14 days.

Celery

Save the bottom 2 inches of the celery stalk base and place it in shallow water until small leaves form in the center. Once roots appear, transplant into a raised garden bed in early spring or late summer, when temperatures are cooler. Expect usable stalks for harvesting in about 90–120 days, with young leaves available earlier.

Garlic

Fish out any dry pantry garlic that has started sprouting. Save firm cloves with the papery skin still intact, avoiding any that feel soft or moldy. Each clove can be planted directly into a raised garden bed, pointed end up, in late autumn or early winter. Expect a full harvest in about 7–9 months, once the leaves begin to yellow.

Potatoes

Holiday potatoes often sprout if left too long in the pantry. Save potatoes with visible “eyes” and cut them into chunks, making sure each piece has at least one sprout. Let the cut pieces dry for a day or two to prevent rot before planting. Once cured, plant them deep in a raised garden bed and expect a harvest in about 90–120 days, depending on the variety.

Sweet Potatoes

Sweet potato scraps regrow differently than regular potatoes. Save whole, healthy sweet potatoes and store them in a warm, dry spot until ready to start slips. To begin, partially submerge the potato in water until shoots form, then separate and root those slips. Once rooted, transplant them into a raised garden bed. The whole process, from sprouting roots to harvesting, takes about 90–120 days depending on the variety and growing conditions, and region.  

Lettuce

Lettuce bottoms are easy to regrow! Keep the base intact and place it in shallow water until new leaves begin forming. Change the water frequently to prevent rot, and once roots appear, transplant into raised garden beds in the early spring or late summer. Lettuce is a cut-and-come-again type of harvest, with the first usable leaves ready in about 20–30 days from sowing.

Rosemary

Rosemary scraps are easy to regrow by saving fresh, green stem cuttings rather than woody pieces. Strip the lower leaves and place the stems in water until roots develop. Once rooted, transplant into an individual planter, as they tend to be aggressive growers. The process from rooting to usable growth takes about 60–90 days, but rosemary is a perennial and cut-and-come-again plant, so it will last for years with regular harvesting.

Sage

Sage regrows best from soft stem cuttings saved before they dry out. Remove the lower leaves and root the cutting in water, just like with rosemary. Once roots are established, move it into an individual planter so it can thrive on its own. Sage is a slow starter, taking about 60–90 days to reach usable size, but it is long-lasting once established and can be harvested multiple times each season.

Mint

Mint scraps root quickly when placed in water, usually within a week. Once roots appear, transplant each cutting into its own planter, as mint spreads aggressively. From sowing to harvest takes about 60–90 days. Mint is a cut-and-come-again herb, allowing multiple harvests throughout the season.

Basil

Basil scraps for regrowing should be green stems with several leaf nodes. Remove the lower leaves and place the stems in water until roots develop. Once rooted, transplant each stem into an individual planter. From sowing to harvest takes about 60–90 days, depending on the variety. Basil is cut-and-come-again, so frequent harvesting encourages bushier, more productive plants.

Leeks

Leek bases are excellent for regrowing. Save only the white root end and place it in water until new growth appears. Once rooted, transplant into raised garden beds. Leeks take a long time to grow but are hardy. From sowing to harvest takes about 120–150 days, depending on the variety.

Final Thoughts

Most of these scraps are easy to collect at the end of holiday meal prep, and some may already be sprouting at the bottom of your pantry. The smartest thing to do is plant them in soil and let them grow. Many thrive in raised garden beds, while others do perfectly well indoors in individual planters. Strengthen your holiday garden now and plan ahead for next year so these invaluable tips and crops are always at your fingertips.