How to Grow Spectacular Windowsill Plants from Kitchen Scraps

Looking for creative ways to repurpose waste? By creating beautiful windowsill plants from kitchen scraps, you can transform your kitchen into an indoor garden oasis and save a little money along the way.

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Windowsill Plants from Kitchen Scraps – Transforming Waste into Food

I’m always looking for simple, creative ways to save money in the kitchen—and that’s what first got me into windowsill gardening. Years ago, I learned that green onions will regrow if you place the roots in a glass of water. That small discovery opened the door to a whole new habit: figuring out which kitchen scraps can be reused instead of tossed.

Now I’m hooked. Giving food scraps a second (or even third) life not only helps me cut down on waste, but it also makes me feel like I’m getting more value out of every grocery run.

If you’re curious about repurposing kitchen waste, windowsill gardening is a great place to start. You’ll be surprised by how many things will regrow—and how quickly your little kitchen garden can take off.

Benefits of Creating Windowsill Plants from Kitchen Scraps

It started as a small act of curiosity—one green onion, a glass of water, and a windowsill.

I wasn’t trying to start a garden. I was just trying to stretch what I had, like so many of us do when money’s tight and waste feels too heavy to ignore. But a few days later, when I saw those tiny green shoots coming back to life, something shifted.

Since then, I’ve learned that so many scraps we’re used to tossing—celery ends, romaine hearts, herb stems—still have something left to give. And there’s something deeply grounding about slowing down long enough to notice that. About watching life come back in the simplest way, with just a little sunlight, water, and patience.

Growing food from kitchen scraps isn’t just about saving money (though it definitely helps). It’s about reclaiming value in things we’ve been taught to throw away. It’s about building a little self-sufficiency, even in a small space. And it’s about creating beauty and purpose in the everyday.

You don’t need a garden or a green thumb. Just start with what you have. A few scraps, a windowsill, and a willingness to see potential where most people don’t.

Because sometimes, the most powerful kind of growth starts with what we almost gave up on.

Easy-to-Grow Plants from Leftover Kitchen Scraps

CELERY

Set the dish in a sunny window and swap out the water every day or two. After about a week, you’ll start to see new leaves sprouting from the center, slowly turning a rich, dark green.

Once that happens, go ahead and transfer it to soil. Don’t wait too long—if it sits in water too much past that point, the outer stalks can start to rot. You can plant it in a pot or straight into the ground—just make sure the leaves stay above the surface.

In around 4 months, you’ll be able to harvest and start the cycle all over again. Don’t want to wait that long? Grab one or two each month for the first few months, and you’ll end up with a steady supply on rotation.

PRO TIP – If you don’t use it fast enough try dicing and freezing for future use.

Related: Read more about freezing here.

Vegetables being regrown from kitchen scraps.

🧅 This pan is perfect starting the regrowth process! 🧅

GREEN ONIONS

Green onions are hands-down the easiest kitchen scrap to turn into a windowsill plant. I’ve almost always got a jar of them growing in my windowsill—they’re low-effort, grow fast, and I throw them into just about everything. If I end up with more than I can use, I just chop and freeze them for later.

To regrow, cut just above the roots (leave the white bulb intact) and use or freeze the green tops. Stand the bulbs upright in a jar with enough water to cover the roots, but keep the tops dry. Pop the jar in a sunny window and change the water every few days. You’ll usually see fresh growth within a couple of days.

You can regrow from the same bulbs a few times, but eventually they’ll slow down. When that happens, you can plant them in a pot or straight into the ground once the shoots are around 4 inches tall. From there, just snip what you need and let the rest keep growing—it’s such an easy way to keep fresh green onions on hand without constantly buying new ones.

LETTUCE

If you’re anything like me, lettuce tends to go bad in the fridge before you’ve had a chance to use it all. That’s one of the reasons I love romaine—it’s super easy to regrow, and it means I always have just enough on hand for a quick salad or that last-minute burger topping.

The process is simple, but here’s the thing: not all lettuce scraps will cooperate. I’ve had great luck with romaine, but I’ve also had plenty that turned brown and gave up almost immediately. Don’t let that discourage you—it’s totally normal, and it never hurts to try.

Just cut the lettuce about 1–2 inches from the base and place it, cut side up, in a shallow dish with enough water to cover the bottom. Set it in a sunny window and change the water every few days.

Within two weeks or so, it’ll reach its full windowsill potential. At that point, move it to a pot or the garden—water alone won’t give the roots what they need long-term. A little soil is what helps it keep going strong.

GINGER ROOT

If you’ve ever had fresh ginger go soft in the fridge before you could use it all, here’s a better option: replant it and let it grow. Ginger is a tropical plant, which means it does really well indoors and makes a great windowsill project using scraps you already have.

Start with a fresh piece of ginger root that has visible buds—those little nubs that look like they’re starting to sprout. Place it in a small pot with the buds facing up and cover it lightly with soil. Set the pot in a warm, sunny spot and keep the soil slightly damp (not soaking wet).

It’ll take a little time, but eventually, you’ll see green shoots appear while the roots start to grow below. After a few months, you can dig up part of the root, cut off what you need, and re-cover the rest so it can keep growing.

It’s a simple, low-maintenance way to keep fresh ginger on hand—and a great way to get more use out of something that might’ve ended up in the trash.

ROOT VEGETABLE GREENS

While you can’t regrow the root part of veggies like carrots, turnips, beets, or parsnips, you can regrow the leafy tops—and they’re actually packed with nutrients. These greens are great tossed into salads, blended into smoothies, or added to homemade juices for a fresh, earthy boost.

They’re also super easy to regrow. Just slice off the tops of the vegetables, leaving about an inch of the root attached. You’ll want to make sure a bit of the greens are still intact too—around an inch or so. Trim off any tough outer leaves and keep just the center part of the greens.

Place the tops in a shallow dish with a little water, just enough to cover the base. Set it in a sunny window and give it a few weeks. You’ll start to see fresh, vibrant greens growing—usually around 5 inches tall. At that point, you can move them to nutrient-rich soil so they keep producing.

And here’s a fun bonus: root veggie tops make surprisingly pretty windowsill plants. If you let them keep growing, they’ll eventually bloom with delicate white flowers—and those can produce seeds you can save and plant next year. Not bad for something you were about to toss!

PRO TIP – Try making Carrot Top Pesto from your scraps!

HERBS

Herbs like basil are one of the easiest places to start if you’re trying to grow more from what you already have. With just a few cuttings and a sunny spot, you can go from a handful of scraps to a thriving little herb garden in no time.

To regrow basil, cut a healthy stem about 4 inches long—ideally just below a leaf node—and remove the leaves from the bottom half of the cutting. Place the stem in a glass of water, making sure the bare section is submerged but the remaining leaves stay dry.

Set the glass in a sunny window and change the water every few days to keep it fresh. Within a week or two, you’ll start to see small white roots forming. Once those roots are about an inch long, it’s time to transplant your basil into soil. Use a small pot with good drainage and place it in a warm, bright spot.

From there, just water regularly and snip off what you need as it grows. Basil loves to be trimmed—it actually encourages the plant to get bushier and produce more leaves.

With just a little time and care, you’ll have fresh basil at your fingertips for sauces, salads, or even homemade pesto.

Not ready to use the herbs yet? Use silicone molds – add oil and herbs, freeze, and move to a reusable freezer bag for storage.

RED AND YELLOW ONIONS

Cut about an inch off the top of the onion, making sure the roots are still intact, and place it root-side down in a shallow dish of water. Set it in a sunny window and before long, you’ll start to see green shoots popping up.

Once the greens start growing, you can move it to a pot with soil to help it last longer—or just leave it right on the windowsill and enjoy the view. Either way, it’s a simple way to get a little more out of your onion scraps.

Essential Tips for Successful Windowsill Plants

Growing windowsill plants from kitchen scraps is one of those small, satisfying habits that can save money and reduce waste—but it does take a little care and attention to get it right. If you’re just getting started, here are a few simple tips to help your plants thrive.

Lighting matters. Look for a sunny spot that gets 6–8 hours of bright, indirect light each day. Morning sun is great, but try to avoid intense afternoon rays—those can be too harsh for delicate cuttings and may cause them to dry out or burn.

If you’re moving your scraps into soil, make sure you’re using the right kind. A well-draining potting mix that’s designed for cuttings or propagation will give your plants the best start. And when it’s time to transplant, handle the roots gently and give them a little room to grow by choosing a slightly bigger pot. Let them adjust slowly to brighter light as they settle in.

If you notice yellowing or droopy leaves, don’t panic—it usually comes down to watering. Too much or too little can both cause issues, so check the soil regularly and adjust as needed. It doesn’t need to be complicated, just consistent.

With the right light, soil, and a little attention, your scrap-grown plants will reward you with fresh greens, herbs, and that feel-good moment of growing something useful from almost nothing.

Final Thoughts: What Will You Regrow From Kitchen Scraps

And that’s it! Regrowing kitchen scraps is such a simple, sustainable way to stretch your groceries and cut back on waste. It’s one of those small habits that not only saves money but also adds fresh, homegrown flavor to your meals—without needing a backyard or a fancy setup.

Start with something easy, like green onions or romaine, and see what you can grow just by saving the ends instead of tossing them. It’s honestly kind of amazing what a sunny windowsill and a little water can do.

If you give it a try, I’d love to hear what you end up growing. And if you found this helpful, pass it along to a friend—kitchen scrap gardening is too good not to share!