Pei Tsai Chinese cabbage

Chinese cabbage which includes pac choi (bok choy), pei tsai, Michihli, Napa, and celery cabbage is a cool-weather vegetable. Sow Chinese cabbage directly in the garden as early as 4 to 6 weeks before the last average frost date in spring. Chinese cabbage must come to harvest in the cool temperatures and shorter days of spring or autumn before temperatures rise above 75°F. Plants require from 50 to 85 days to come to harvest depending upon the variety.

Description. Chinese cabbage is a hardy biennial grown as an annual. Chinese cabbage has broad, thick, tender leaves and heavy midribs. There are several varieties of Chinese cabbage some are loosehead and some are tight headed; plants grow from 15 to 18 inches tall.

Types of Chinese Cabbage

There are two types of Chinese cabbage, loosehead, similar to loose-leaf lettuce, and heading or tight head.

Loosehead Chinese cabbages includes pac choi, also called bok choy, and pei tsai. Pac choi and pei tsai have open, loose heads or rosettes of usually dark green leaves with white celery-like stalks. These are heat-tolerant but will bolt if the weather turns from chilly to very warm Plant these at 2 to 3-week intervals for a continuous harvest. Loosehead types can be harvested a few stalks at a time, cut-and-come-again.

Heading types include Michihili and Napa; Michihili has a tall cylindrical or tapered head while the Napa is a short barrel-shaped head. These can be grown like cabbage, though they are mild-flavored, unlike cabbage. When these heads are trimmed they reveal compact heads. The entire head to cut at harvest time.

Yield. Grow 6 to 8 plants per household member and grow cut-and-come-again.

Chinese cabbage seedlings

Planting Chinese Cabbage

Site. Grow Chinese cabbage in full sun in cool regions and in partial shade in warm regions. Plant Chinese cabbage in well-worked, well-drained but moisture-retentive soil rich in organic matter. Add aged compost to planting beds before planting and side dress crops with compost again at midseason.

Planting time. Chinese cabbage is a cool-weather plant that will bolt and go to seed quickly in warm weather and long days; grow Chinese cabbage in spring or autumn in temperatures ranging from 45° to 75°F. Sow seed 4 to 6 weeks before the average date of the last frost in spring. Sow seed directly in the garden; seedlings transplanted into the garden may be shocked into bolting to seed. In mild winter regions, plant Chinese cabbage in late summer or autumn for a late autumn harvest.

Planting and spacing. Sow seed ½ inch deep and 4 inches apart. Thin successful seedlings from 12 to 18 inches apart. Space rows 18 to 30 inches apart depending upon the variety.

Chinese cabbage does not transplant well. Seedlings started indoors should be started in biodegradable peat or paper pots which are easily set into the garden.

Companion plants. Cabbage, cauliflower, Brussels sprouts. Do not plant with tomatoes, peppers, okra, or potatoes.

Container growing. Chinese cabbage can be grown in containers at least 8-inches across. Plant Chinese cabbage on 10-inch centers in larger containers. Plants are sensitive to heat so move them into the shade when the weather warms.

Pac Choi (Bok Choy) Chinese cabbage

Chinese Cabbage Care

Water and feeding. Keep soil evenly moist so that plants grow fast and stay tender. Slow growth can result in plants going to seed.

Care. Keep plants cool when the weather warms; do not let Chinese cabbage sit in direct sun for more than 8 hours each day.

Pests. Chinese cabbage can be attacked by flea beetles, aphids, and cabbage worms. Aphids can be handpicked or hosed off. Cabbage worms can be controlled by spraying Bacillus thuringiensis.

Diseases. Chinese cabbage is susceptible to yellow virus, clubroot, and black rot. Plant disease-resistant varieties. Avoid handling plants when wet. Remove and destroy infected plants.

Napa Chinese cabbage

Michihili cabbage

Harvesting and Storing Chinese Cabbage

Harvest. Cut whole heads at soil level when they are compact and firm and before seed stalks form usually 50 to 80 after sowing. Complete the harvest before the arrival of freezing weather. If the first fall frost arrives before heads form, Chinese cabbage can still be harvested for greens.

Storing and preserving. Chinese cabbage will keep in the vegetable compartment of the refrigerator for about 4 weeks. Chinese cabbage can be blanched and frozen for 3 to 4 months.

Chinese Cabbage Varieties to Grow

Common name. Chinese cabbage, white cabbage, flowering cabbage, celery cabbage, pakchoi, Michihli, Napa cabbage

Botanical name. Brassica chinensis

Origin. China

Grow 80 vegetables: KITCHEN GARDEN GROWERS’ GUIDE

Chinese Cabbage – Key Growing Information

SCIENTIFIC NAME: Brassica rapa
CULTURE: Spring-planted crops: Sow 2 seeds per cell, 1/4″ deep in 72-cell plug trays. If possible, keep soil temperatures above 75°F (24°C) until germination and then maintain air temperature to 60–70°F (16–21°C). Transplant out in 3–5 weeks, around the last frost date (see BOLTING below), taking care not to disturb roots; water-in plants. Summer/fall-planted crops: Start seedlings as described above in mid to late June or direct seed from late May to mid-July as described below.
DIRECT SEEDING: Sow 3–4 seeds every 12–18″ (thin to one plant) in rows 18-30″ apart from late May to mid July.
BOLTING: This crop performs best in the gradually decreasing day length and cooler temperatures of late summer, but can be grown successfully in the spring if careful attention is paid to prevent bolting. For spring and early summer transplanted crops, be sure to wait until the last frost date to transplant or direct seed the crop. Young plants may bolt to seed prematurely if they are exposed to frost or over a week of sub 50°F/10°C nights.
DISEASE: Practice preventive crop rotation and sanitation.
INSECT PESTS: Control flea beetles and cabbage root maggots with floating row covers from day of planting.
STORAGE: Heads will store 1–2 months in a near-freezing, humid cooler, or in a root cellar if trimmed and wrapped in newspaper.
HARVEST: Cut when heads are very firm.

DAYS TO MATURITY: From transplanting; add 14–21 days for direct seeding.
AVG. PRECISION SEEDING RATE: 1,000 seeds/333′, 5M/1,666′, 66M/acre at 3 seeds/ft. in rows 2′ apart.
TRANSPLANTS: Avg. 700 plants/1,000 seeds.
SEED SPECS: SEEDS/LB.: Avg. 136,800.
PACKET: 100 seeds, sows 33′.

Is Chinese Leaf a cabbage or a lettuce, and what should you do with it?

“‘I want plant Chinese cabbages, some water lily, some plum tree, and maybe some bamboos, and maybe some Chinese chives as well…’

I immediately image picture of tradition Chinese garden”

-Xiaolu Guo, A Concise Chinese-English Dictionary for Lovers

Walking into my local, small supermarket I found that everything on the vegetable counter looked not just tired, but absolutely exhausted…out for the count as it were. Only one item was left standing, and that item looked suspiciously uninteresting from the taste point of view. But, needs must…. I bought it.

The next challenge was to establish what it was, and what to do with it. My suspicions were confirmed – Chinese Leaf doesn’t have much flavour. But it does have some redeeming characteristics. This is what I found out.

What is Chinese Leaf – is it a cabbage or a lettuce?

Chinese Leaf is a type of brassica. Its botanical name is Brassica Rapa – Pekinensis group. It’s also known as Chinese, napa, or celery cabbage, or wombok. It is not a cabbage, which comes from the Brassica Oleracea family – a large family also comprising Brussels sprouts, broccoli, kohlrabi, and collard greens. Chinese Leaf’s brothers and sisters are bok choi, tatsoi, turnip and rapini (Cima di rapa).

It doesn’t have much flavour – it’s raison d’être is the texture it can provide, and the fact that it can provide a vehicle for other flavours.

Types of Chinese leaf

There’s a firm-headed (like mine, above and below) and a looser-headed type. Of the firm-headed type there is a long, cylindrical type (like mine), or a shorter, stouter, more barrel-shaped type (known as a napa or nappa cabbage).


How do you prepare Chinese Leaf?

Cut off the base, wash the leaves in cold water and dry them. Shred or tear to the desired size and shape.

Raw or cooked?

You can eat the Chinese Leaf raw (to hold a dip for example, or in a salad); or alternatively, shred and stir fry briefly, or add to hot food – for example a pilaf – just before serving. Don’t cook (you can stir-fry or steam) for longer than a couple of minutes or it will lose its crunchy texture.

More ideas for what to do with Chinese cabbage

  • It works well, added at the last minute to ordinary stir-fried cabbage.
  • It goes well with anything coated with a sweet and sour sauce.
  • Put it in tacos.
  • Mix, raw, with radishes, carrots, spring onions, black sesame seeds, and mayonnaise to make a sort of coleslaw.
  • In a stir-fry it goes well with pak choi and bean sprouts.
  • Add to pilafs at the last minute.
  • Dress with a soy dressing and serve with salmon.
  • It’s commonly used in a malatang soup, go to The Food Dragon blog for more on that.
  • It’s quite good steamed.

When is it available?

It’s a cool season vegetable, and if you are growing your own (it’s simple to grow), you’ll be able to harvest it from July to October. However, it’s available in supermarkets all year around. Choose ones which look packed and heavy. Little black flecks are normal and harmless, but you can rub them off with a fingernail.

How long will it keep?

It will keep in the fridge, wrapped in clingfilm, or in a plastic bag, for two or three weeks.

Everything You Need To Know About… Chinese Leaf

Chinese leaf is a type of cabbage that originally comes from around the Beijing region of China (hence its name), however these days its grown all around the world – including in Britain, from May to November.

During the UK season, we get our Chinese cabbage from the family-owned G’s farm – they’ve been growing the cabbage in the black peaty soils of Norfolk for nearly 40 years. In winter and spring, we work with farmers in Portugal to keep the supply of cabbage flowing all year round.

Alan Grummitt, who’s been farming Chinese leaf with G’s for over 30 years, reckons there are two things that make it special:

At Gousto, we often use Chinese leaf in Asian-inspired dishes like our Indonesian Veggie Nasi Goreng and Asian Hoisin Meatballs & Sesame Cabbage recipes but, as Alan points out, there are many ways to cook this tasty vegetable!

How To Cook Chinese Leaf

  1. Chinese leaf cups
    Separate the leaves of the Chinese cabbage and make a sweet, salty, sticky and spicy beef filling to go inside. Fry beef mince, grated carrot, chopped garlic, ginger and chilli until the beef is crisp and browned all over. Next, add a couple of tablespoons of chilli jam and a splash of soy sauce and cook until sticky.Fill the Chinese leaf cups with the spicy beef mix, top with a sprinkling of sesame seeds and some cucumber matchsticks to cool everything down. (You can also do this with little gem lettuce, like in this recipe for Fast Mu Shu Pork Lettuce Boats).
  2. Tasty taco toppings
    Try fusing Mexican and Asian cooking by using Chinese leaf in taco recipes.Shred the Chinese leaf and add it to a bowl. Squeeze in the juice of a lime and add a generous drizzle of olive oil, a pinch of salt and pepper, chopped coriander and a little chopped chilli if you like it hot!The result? A zingy and crunchy topping, perfect for spicy fish tacos.
  3. Super quick kimchi slaw

Ingredients:

  • 1/2 Chinese leaf, shredded
  • 100g radishes, grated
  • 100g carrot, grated
  • 4 spring onions, chopped finely
  • 2 tsp Korean red pepper paste
  • 2 tbsp mayo
  • 2 tbsp toasted sesame oil
  • 1/2 tbsp soy sauce soy sauce
  • 1 tbsp black sesame seeds

Method:

  1. Shred the Chinese leaf finely
  2. Trim, then slice the spring onions finely
  3. Grate the carrot
  4. Grate the radishes
  5. Combine the Korean red pepper paste, mayonnaise, toasted sesame oil, soy sauce and black sesame seeds in a large bowl (big enough to fit all of the ingredients)
  6. Add all of the chopped ingredients to the bowl and give everything a good mix up – this is your quick kimchi-style slaw!

Chinese Cabbage

Not surprisingly, the types of Chinese cabbage sound like items you could order at a Chinese restaurant — such as Pak Choi and Michihli.

And while these cool-weather vegetables may not be quite as addictive as fried egg rolls or stir fry, they are just as delicious and can be grown fairly easily. In this article, we’ll discuss growing and harvesting the different types of Chinese cabbage.

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About Chinese Cabbage

Chinese cabbage is a hardy biennial that is grown as an annual. It has broad, thick, tender leaves with heavy midribs; it can be either loosely or tightly headed.

The plant grows 15 to 18 inches tall. The variety with a large compact heart is called celery cabbage, or Michihli.

Common Name: Chinese cabbage

Scientific Name: Brassica rapa; Pekinensis Group

: Very Hardy (will survive first frost)

In the next section, we’ll show you how to grow Chinese cabbage.

Want more information about Chinese cabbage? Try:

  • Vegetable Recipes: Quick guides to delicious meals using Chinese cabbage.
  • Vegetable Gardens: Grow a full harvest of great vegetables this year.
  • Gardening: We answer your questions about all things that come from the garden.

Chinese Cabbage

ORIENTAL GREENS AND CABBAGES Mustards, as a rule, are the greens most tolerant of heat, can take some frosts, and stay usable longest in the garden; pak choy, tatsoi, and cabbages are apt to bolt in frosty weather or summer heat. All are best in cool spring or fall conditions. Most should be sown where plants are to grow. Sow no deeper than one-quarter inch in moist, rich, well-draining soil. Most types mature in about 45 days; heading varieties require 60-75 days.

The Chinese name for the napa cabbage also means ‘hundred’ and ‘wealth’, so is viewed as a sign of wealth and prosperity in China. Keepsakes are frequently created from jade, amethyst, crystal, glass, porcelain or even simply formed from plastic and they are sometimes found highly decorated in gold or silver. These figures are found on items like key chains, necklaces, earrings, purse chains, and bracelets.

The most famous cabbage art, designated as a significant antiquity, is a small jadeite sculpture that is part of the collection at the National Palace Museum in Taiwan. This ‘Jadeite Cabbage’ also includes a locust and katydid camouflaged in the leaves. The sculptor of the ‘Jadeite Cabbage’ is unknown, but it was first displayed in the Forbidden City’s Yonghe Palace, the residence of the Qing Empire’s Guangxu Emperor’s Consort Jin, who probably received it as part of her dowry for her wedding to Guangxu, in 1889. Two foot long chinese cabbage sculptures can be found in places like railroad stations, and cabbage art is prominent in restaurants and homes.

Try growing your own chinese cabbage for the flavor and maybe a little more fortune will come your way! We offer three Chinese type cabbages–the Hilton, Chirimen Hakusai, and the Pai Tsa. But don’t stop there, try our other delicious Asian greens like Chinese kale, Chinese mustard and Pak Choy

COOK IT! Chinese Cabbage Recipes HERE

GROW IT! Chinese Cabbage Growing Tips HERE

Chinese cabbage: It’s delicious and nutritious, and it can be grown in two to three months.

With a little cold weather, you can grow a Chinese cabbage crop fairly simply. The following are tips for growing and harvesting Chinese cabbage.

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Growing Chinese Cabbage

Chinese cabbage can be grown in cool weather only because it bolts (goes to seed) quickly in hot weather and long days. It’s usually grown as a fall crop in the North and as a winter crop in the South.

It can be started inside and transplanted outside in the spring. However, Chinese cabbage shocks easily, and transplanting sometimes shocks it into going to seed. Therefore, it’s best to sow the seed directly in the garden and thin them to stand 8 to 12 inches apart.

Water them frequently to help the young plants grow fast and become tender. They’ll probably go to seed if growth slows down.

Harvesting Chinese Cabbage

With Chinese cabbage, the time from planting to harvest is 50 to 80 days, depending on the variety. You should harvest when the cabbage heads are compact and firm and before seed stalks form.

With a fall crop, harvest Chinese cabbage before hard-freezing weather. Cut off the whole plant at ground level.

  • Pak Choi, harvest in 47 days; produces non-heading, white, celery-like stalks with green leaves.
  • Wong Bok, harvest in 85 days, is the standard head-type Chinese cabbage.
  • Michihli, harvest in 75 days; has large heads with blanched inside leaves.
  • Vegetable Recipes: Quick guides to delicious meals using Chinese cabbage.
  • Vegetable Gardens: Grow a full harvest of great vegetables this year.
  • Gardening: We answer your questions about all things that come from the garden.

Created by CustomMade.com.

Want to take your commitment to local foods to the next level? Look no further than your own trash can or compost bin. While many people think of food scraps—such as carrot tops, onion bottoms, and the tips of romaine hearts or pineapples—as waste (or future fertilizer), these items can be enjoyed all over again.

Reduce waste, save money, and build self-sufficiency with this handy guide to growing real food from scraps.

Don’t throw away your avocado pits. Use them to grow an avocado tree. Not every pit will produce roots, so your best bet is to try two or three pits at once. Start by cleaning off the pit, removing any remains by rinsing it under cold water and then toweling it dry. Push four toothpicks into the pit, evenly spaced apart. Use the toothpicks to balance the pit over the top of a glass jar (feel free to salvage a wide-mouthed jar from the recycling bin), making sure the pit is pointy side up. Fill the dish or jar with water, enough that about half of the pit is submerged. Place the dish/jar in a sunlit area and change the water every day or so. After approximately three to six weeks, the top of the pit will begin to split open. Several weeks after that, a stem, leaves, and roots will begin to grow.

A few weeks after this growth occurs, you should see leaves. Be patient. In approximately three months, when your tree is around 7 to 8 inches tall, plant it in a 10-inch pot with adequate drainage. Fill the pot with soil, and press your avocado sapling into it, root-side down (so the top half of the pit remains uncovered). Keep the sapling in a sunny area and water it regularly.

(Instructions via The Hungry Mouse)

Liven up pasta dishes, sauces, and pizzas, all for the price of one basil plant. Select several 4-inch stems from a bunch of basil. Then strip all leaves from about 75 percent of each stem with a sharp knife. Put the stems in a jar of water and place in a sunny (but not too hot) location. Change the water every other day. You’ll soon notice new roots form along the stems.

When the roots grow to about 2 inches in length, plant the individual stems in a 4-inch pot. Keep the pot in an area that gets at least six hours of sunshine each day, and water regularly. Harvest when the plants are full grown but do not remove all the leaves at one time.

(Instructions via The Urban Gardener)

Cut off the base of a bok choy plant and place it in a bowl bottom-down. Add a small amount of water in the bowl. Cover the whole base with water, but do not add more than 1/4 inch above the base. Replace water every few days. In about one week, you should see regrowth around the center of the base.

Once you see regrowth, transfer the plant to a container or garden. Cover everything except the new growth with soil. Your bok choy should be full grown and ready to harvest in approximately five months.

(Instructions via My Heart Beets)

Grow your very own cabbage patch for cheap. Place leftover leaves in a bowl and add a small amount of water in the bottom. Set the bowl in an area that receives a lot of sunlight. Every couple of days, replace the water and mist the leaves with water.

When roots and new leaves begin to appear, transplant the cabbage into a garden. Harvest when fully grown, then repeat with the new leaves.

(Instructions via DIY & Crafts)

Instead of defaulting to the compost, use carrot tops to grow healthy carrot greens. Place a carrot top or tops in a bowl, cut side down. Fill the bowl with about an inch of water so the top is halfway covered. Place the dish in a sunny windowsill and change the water every day.

The tops will eventually sprout shoots. When they do, plant the tops in soil, careful not to cover the shoots. Harvest the greens to taste. (Some people prefer the baby greens; others prefer them fully grown.)

(Instructions via Gardening Know-How)

Rinse off the base of a bunch of celery and place it in a small bowl or similar container (any wide-mouthed, glass, or ceramic container should do). Fill the container with warm water, cut stalks facing upright. Place the bowl in a sunny area. Leave the base as-is for about one week and change the water every other day. Use a spray bottle to gently mist the plant every other day. The tiny yellow leaves around the center of the base will grow thicker and turn dark green.

After five to seven days, move the celery base to a planter or garden and cover it with soil, leaving the leaf tips uncovered. Keep the plant well watered. You’ll soon notice celery leaves regenerate from the base, as well as a few small stalks. Harvest when fully grown, then repeat the process.

(Instructions via 17 Apart)

Just like basil, cilantro can regrow roots, and grow new plants once replanted. Simply place cilantro stems in a bowl of water, put the bowl in a sunny area, and change the water every other day.

Once the stems sprout plenty of roots, plant them in a pot. Expect new shoots to come up in a few weeks. In a few months, you’ll have a full-grown plant. Harvest leaves as needed, but be sure not to strip a stem of all its leaves at one time.

(Instructions via Food Hacks)

While you may not be able to grow garlic bulbs, you can grow garlic sprouts—also known as garlic greens—from a clove or bulb. Place a budding clove (or even a whole bulb) in a small cup, bowl, or jar. Add water until it covers the bottom of the container and touches the bottom of the cloves. Be careful not to submerge the cloves in order to avoid rot. Change the water every other day and place in a sunny area.

After a few days, the clove or bulb will start to produce roots. Sprouts may grow as long as 10 inches, but snip off the greens once they’re around 3 inches tall. Just be sure not to remove more than one-third of each sprout at one time. They’re tasty on top of baked potatoes, salads, in dips, or as a simple garnish.

(Instructions via Simple Daily Recipes)

Fresh ginger is great to spruce up soups or stir fries, but it can also be pricey. Have your ginger and grow it too from an existing rhizome. Just pull off a piece of ginger from a fresh chunk and place it in potting soil with the smallest buds facing down. Plant ginger in a garden plot or planter that receives only indirect sunlight. The ginger will grow new shoots and roots.

When it’s ready to harvest, pull up the entire plant, including the roots. Remove a piece of the rhizome and replant again to continue reaping the rewards.

(Instructions via Wake Up World)

Instead of tossing the green part of these veggies, use them to grow more. Place the greens in a cup or recycled jar filled with water. Put the cup or jar on a windowsill and change the water every other day. In about a week, you should have a new green onion, leek, and/or scallion to add to your supper. Harvest when fullygrown—just make sure to leave the roots in the water.

(Instructions via Living Green Magazine)

Harvest the seeds from your favorite spicy peppers and plant them in soil in a sunny area. Peppers tend to grow fast, so get your pickling materials ready. Once you have a new crop, save the seeds so you can repeat the process.

(Instructions via Living Green Magazine)

A frequent component of Thai dishes, lemongrass is a great addition to marinades, stir-fries, spice rubs, and curry pastes. To grow your own from scraps, cut off the tops of a bunch of lemongrass and place the stalks in water. Change the water every few days. In approximately two or three weeks, you should see new roots.

When the stems have developed strong root growth, plant the stalks in a pot or garden (preferably in an area that receives lots of sun). Because lemongrass needs to stay warm year round, plant the stalks in a container that can be moved inside during the winter months. Harvest lemongrass once it reaches one foot in height; just cut off the amount you need, being careful not to uproot the plant.

(Instructions via Suited to the Seasons)

Be a fungi (or gal) and grow your own mushrooms from scraps. Start by removing the mushroom’s cap; you only need the stalk. Plant the stalks in soil and cover everything except for the very top of the stalks. Harvest your mushrooms when fully grown.

(Instructions via My Heart Beets)

Here’s another simple one. Just place an onion bottom in the ground and it will regenerate its roots. Once roots appear, remove the old onion bottom and allow the roots to grow. Harvest when onions are fully grown.

(Instructions via Lifehacker)

Here’s one for people who aren’t afraid of a long-term commitment. While it can take up to two years for a re-planted pineapple top to bear fruit, the satisfaction of growing your own pineapple is well worth the wait.

Choose a pineapple with green, fresh leaves. Remove the top of the pineapple, ideally by twisting it off (doing so will preserve the parts needed for regrowth). Peel back any leaves around the base so the bottom layers are exposed. Finally, cut off just the tip of the base, being sure to remove any excess fruit.

Next, poke three or four toothpicks into the pineapple base right above the area where you peeled back the leaves. Use the toothpicks to suspend the pineapple top over a glass container. Add enough water to the container to cover the base of the pineapple top. Leave the whole contraption in a sunny area, change the water every few days, and watch for roots to grow.

In about a week, roots should begin to form and the green leaves should be longer and wider. When the roots fully form, plant the pineapple top in a planter (or outdoors if you live in a warm climate). Make sure it is exposed to plenty of sunlight, and water it regularly. Expect a new pineapple to grow in a few months.

(Instructions via 17 Apart)

To grow your own potatoes from scraps, cut the potato(s) into two pieces, making sure each half has at least one to two eyes. Let the pieces sit at room temperature overnight or for a few days until they’re dry to the touch. Once the potato halves are dry, plant them about one foot apart in 8 inches of soil. When they’re fully grown, potatoes can be harvested for several months—even after the plants die.

(Instructions via Cooking Stoned)

Plant pumpkin seeds in a garden, spreading out the seeds in a sunny area before covering with soil. Don’t feel like harvesting the seeds? Just plant the entire pumpkin by filling it with soil and burying it in a garden. Harvest pumpkins when fully grown, then repeat the process with the new seeds.

(Instructions via DIY & Crafts)

When you chop up hearts of romaine, set aside a few inches from the bottom of the heart. Place in a bowl with about a ½ inch of water. Keep the bowl in a sunny area and change the water every day.

In a few days, you’ll start to notice sprouts. Plant the sprouted hearts directly in the garden. If you like the taste of baby greens, you can pinch off outer leaves as the lettuce grows. Otherwise, harvest romaine when it’s around 6 to 8 inches tall. If you want to continue growing lettuce, cut the romaine heads off right above the soil line with a sharp knife, leaving the base and root system intact. Otherwise, uproot the whole plant.

(Instructions via Lifehacker)

Instead of composting the messy insides of tomatoes, save the seeds and plant them. Rinse the seeds off and allow them to dry thoroughly. Next, plant them in rich potting soil in an indoor planter. Once the sprouts are a few inches tall, transplant them outdoors. Be sure to plant the tomatoes in a sunny area and water a few times a week.

(Instructions via DIY & Crafts)

One person’s trash isn’t necessarily just another’s treasure. In the case of food scraps, it can be the gift of life.

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