How to Grow Fruits, Herbs and Vegetables from Kitchen Scraps

Reviewed by Veronica Sliva

In their book Regrown, How to Grow Fruits, Herbs and Vegetables from Kitchen Scraps, Paul Anderton and Robin Daly (of @twodirtyboys on Instagram) tell us how to take kitchen scraps that typically end up in the compost bin and grow them on for reuse.

In their introduction, the authors tell us why we should bother. They say it is energizing and rewarding. I am always thrilled when I see anything sprout. Aren’t you? It’s cost-effective. Who doesn’t want their spring onions to last for weeks? They point out it is good for the environment. By regrowing kitchen scraps, we are recycling (and perhaps saving a trip to the grocery store). And lastly, it’s a great way to learn.

The first chapter, Key Elements for Success, gives guidance on light, temperature, soil, water, containers, the best time of the year to regrow certain plants, the dangers of rot, fungus, bacteria and preventing insect damage.

Cleverly, the book is divided into high-speed growers (such as spring onions and celery), medium-speed growers (such as lemongrass and lettuce) and slow growers (such as pineapples and ginger).

Each of the 20 types of kitchen waste gets its own section complete with an introduction, a list of necessary supplies and very detailed step-by-step instructions. Each one is supported by drawings as well as a photograph of the regrown plant. The sections end with tips specifically for that plant.

Easy to read and uncluttered, Regrown is an excellent resource for anyone who wants to try their hand at regrowing common kitchen scraps. If you have kids or grandchildren, the book makes a great guide for a fun and educational activity to get them interested in growing things!

Regrown, Hardie Grant.

Veronica Sliva is a Toronto Master Gardener and garden writer with many years of experience writing for magazines, newspapers and online gardening resources.


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