Plant leftover vegetable tops in flower pots - they look good, taste good, and you can harvest them every day

Nowadays our living standards are getting higher and higher, and vegetables are essential on our dining tables at every meal, but we worry more too - are the vegetables safe, do they exceed pesticide limits, are they hormone-treated vegetables? Nothing is as reassuring as vegetables we grow ourselves. So let's grow our own from leftover vegetable roots or sprouted vegetables - how economical, saving money and safe. So which vegetables can be grown at home?

Today Buyan summarizes which vegetables don't need bought seeds - you can grow healthy organic vegetable potted plants from the vegetables you buy.

Besides being edible, they also bloom very beautifully.

1. Onion

Use a 5-liter oil drum or water bucket, remove the top (or cut a large hole in the top), poke about ten holes in the bucket wall, add a layer of soil then a layer of onions, placing the onions at the holes, until the plastic bucket is filled. Put it in a sunny spot, water thoroughly, and after some time leaves will grow - delicious and fragrant mixed into noodles or dishes. Afterwards it will also bloom with clusters of white flowers, very beautiful. After flowering and setting seed, you can sow them the next year and harvest fresh onions.

2. Garlic

When garlic is cheap, buy more, line them up in a glass cup or porcelain cup or bowl, add some water, and wait to eat garlic sprouts. They grow very fast and look quite nice too! You can plant them in flower pots yourself, and after a few months each clove will grow a small garlic bulb, plus you can eat the garlic scapes - though the quantity is very small.

3. Scallion

Cut off about one inch of the root end, put it in a cup, add some cool boiled water, place it in a bright spot, and leaves will grow quickly. Pick and eat as you go - fresh, absolutely enough as a seasoning.

4. Carrot

For carrots bought home, cut off the top part, put it in water or on soil, and within a week a small potted plant will grow. Placing it in the kitchen is very refreshing, and you can also harvest it for vegetable salad - delicious. As it slowly flowers and sets seed, sowing them next spring can even grow you a small pile of carrots!

5. Chives

After eating the green leaves of chives, keep the roots, dig a small hole, plant them in, water thoroughly, and place in a sunny spot. In about a week new sprouts will appear - except in winter, the survival rate is very high. When eating, pinch off half an inch above the root, and they will grow back!

6. Celery

Cut off about 3 cm of the celery root, dig a hole and plant it in soil, water around the edge of the pot, and place it in a sunny spot. In a week new leaves will appear, and after a month you can pick celery leaves to eat. Plant a few pots and you won't need to buy any - eat as it grows.

7. Ginger

When buying, you can choose a few pieces of ginger that have sprouted, take them home and plant them in flower pots. The potting soil must be loose enough because ginger is prone to root rot. After a month it starts to sprout, and the plant looks like a lucky bamboo - very refreshing. It will also bloom with beautiful pale yellow flowers. Plant in spring, and in autumn you can pull out fresh tender ginger - super satisfying.

8. Sweet potato

Put bought sweet potatoes on a plate, sprinkle some water, and in about a week they can sprout. Wait until the green sprouts are a bit sturdy, gently break them off, put them in water, and after a week they can root, then you can plant them in soil. Be sure to place them in a spot with plenty of sunlight for care. Sweet potato plant leaves are also excellent vegetables, known as the queen of vegetables and an anti-cancer vegetable, with super high nutritional value. By autumn, there will be a few plump sweet potatoes in the pot.

9. Lettuce

When eating lettuce, the root is usually cut off. If you're willing to keep some of the leaf heart, put it in a small glass cup, and in one or two weeks new leaves will grow. When small it's a beautiful potted plant, and when grown you can pinch off leaves to eat. After eating, it will grow again.

10. Napa cabbage

Napa cabbage can also be grown after water propagation. Cut off the root, soak it in water, and place it in a bright spot. In less than half a month new leaves will emerge, then transplant it into potting soil and fertilize occasionally. You can watch the seedlings slowly grow - super satisfying.

11. Cilantro

Cut a section of cilantro seedling, put it in water, and it will also root. Once the roots are sturdy, plant it in a flower pot, water it and let it bask in the sun, and in less than a month it's a new cilantro plant! Cilantro flowers are very beautiful. Keep the seeds and sow them when the temperature is suitable. Pick and eat as you go, and after picking it will keep growing. No need to buy cilantro at home anymore!

12. Tomato

Choose a ripe tomato - one that has no white or green inside when cut open. Cut slices about 1.5 cm thick, put them in a flower pot, cover with about 1 cm of soil, water thoroughly, and cover with plastic wrap to keep warm and moist. In about a week they can sprout. When slightly bigger, separate the plants or keep the sturdiest one, water, fertilize, and give sunlight, and in about three months you can eat tomatoes.

13. Chili pepper

Buy red, fully ripe chili peppers. When opened, there will be fairly hard chili seeds inside. Bury them in moist soil, cover with less than 1 cm of soil, keep warm and moist, and in less than a week they can sprout. Place in a sunny spot for care, and in about three months you can eat chili peppers.

14. Water spinach

Keep a few stalks of bought water spinach, cut off the leaves, leave a few tender leaves, and stick them directly into a flower pot. After a month, you'll have another pot of water spinach - good-looking and economical. Pinch off the leaves to eat, and they will grow more leaves.

15. Garlic chives

Bury garlic chive roots in flower pots - plant a few more pots and you'll never need to buy garlic chives again. They grow very fast, and with roots present they will continuously produce garlic chives. Just cut them directly, and since you can harvest seven or eight times, you can't even eat it all.

The vegetables above can basically all be grown at home in all four seasons, very convenient. But you must ensure sunlight, temperature, and proper moisture for healthy growth and good taste. If you add timely organic fertilizer, even better! Just prepare a few more flower pots on the balcony, and plant whatever you want - no need to worry about pesticides or hormones. Haha, what a wonderful thing.