My youngest son loves avocados. It’s his daily lunch staple along with a bit of homemade applesauce.
We go through so many that I’ve hated throwing them out. Then I found out about reusing scraps from fruit and vegetables to use in the garden. Check out the book: Don’t Throw It, Grow It!: 68 windowsill plants from kitchen scraps.
It’s filled with so many nifty ideas like regrowing all those avocados my son goes through – along with celery, green onions, carrot tops (why didn’t I think of that?) and much more. I’ve even seen pineapple tops regrown as plants.
So I’ve started growing my own. Here’s the start of my kitchen scrap garden: avocado, chickpeas and carrots. The chickpeas were just a fun experiment for my oldest son. We went through the pantry looking for beans to sprout and grow, and all I had were chickpeas. We sprouted them in a mason jar with a wet paper towel and we got these gorgeous sprouts and greens just 2 weeks later. Chickpeas can be sprouted in a few days and you can eat as is. My son wanted to see how big his chickpea plant could grow so we kept it in the jar.
Mason jars are easy planters to regrow vegetable and fruit scraps and can even be used long term with a bit of potted soil. Here are some other stylish ideas for growing fruit, vegetables and herbs.
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