20 Vegetables That Regrow Forever: Genius DIY Hacks for Endless Fresh Food

Imagine always having fresh veggies at your fingertips, no seed packets or endless replanting needed. Growing vegetables that regrow on their own saves time, money, and helps cut food waste.

With the right choices, you’ll enjoy a steady supply of homegrown produce that keeps coming back after each harvest.

Doesn’t matter if you’ve got a big backyard or just a sunny kitchen windowsill—starting a sustainable veggie supply is way simpler than most folks think. Picking veggies that regrow helps you plant smarter and build a garden that actually works for you.

Let’s dig into 12 vegetables that regrow forever, so you can keep your kitchen stocked with fresh greens—no extra effort or shopping trips required.

1) Green Onions

Green onions might be the ultimate lazy gardener’s hack. After you’ve snipped the green tops for your meal, save the white root ends with about an inch of bulb attached.

Just plop those roots in a glass of water, roots down and tops above the waterline. Stick the glass on a sunny windowsill and swap out the water every few days to keep things fresh.

In less than a week, you’ll spot new green shoots popping up. That’s basically free food, ready to snip for soups, salads, or whatever needs a little zing.

Don’t cut off the roots when you use them, or you’ll lose the regrowth magic. Give it a shot—turn your kitchen scraps into fresh food with almost zero effort. Want a step-by-step? Check out this guide on regrowing green onions from scraps.

2) Romaine Lettuce

Don’t toss that romaine core! Cut about two inches from the base and set it in a shallow dish with half an inch of water.

Keep it in the sun and mist it now and then—new leaves will start popping up in a week. When the leaves get bigger, move the core to soil for sturdier growth.

Always keep the water fresh so the base doesn’t rot. Harvest the outer leaves and let the center keep growing.

It’s a super easy way to save cash and cut down on food waste. If you want more details, here’s a handy guide on regrowing romaine lettuce indoors and out.

3) Celery

Celery’s another easy win. Chop off the bottom 2-3 inches and drop it in a shallow dish of water.

Give it some sun and fresh water every couple of days. In about a week, new green shoots will start growing from the center.

Once the shoots are a few inches tall, move the base into soil. Keep the soil moist and make sure it gets sunlight—your celery will keep sending up fresh stalks.

Don’t let the water get murky or cut the base too short, or you’ll slow things down. This trick saves money and keeps your fridge stocked. Dive deeper into regrowing celery from scraps here.

4) Garlic

Garlic is almost too easy. Stick a single clove (pointy side up) in moist soil and set it in the sun.

Green shoots will pop up in a few weeks. You can snip those for a mild garlic kick, or let them grow on for a full bulb—just need a little patience for that.

Don’t use soggy soil or tiny cloves, or you might get mush or weak growth. Grow your own and you’ll always have fresh garlic on hand. Want more tips? Check out garlic regrowth techniques here.

5) Leeks

Leeks are surprisingly forgiving. When you’re done cooking, save the white root end and put it in a glass of water with the roots down.

Change the water every few days and you’ll see new green shoots in no time. Snip them off as needed for recipes.

If you want a full leek plant, transplant the regrown base into soil. Always cut leeks about an inch above the soil so they keep coming back.

Don’t let the root base dry out, or you’ll slow regrowth. Try it with a bunch from the store—see how much you can stretch your grocery bill. For more, check this guide on vegetables that keep growing back.

6) Bok Choy

Bok choy bounces back fast. Save the bottom couple inches after using the leaves and set it in a shallow bowl of warm water.

Keep the base submerged and put it on a sunny windowsill. New shoots will show up in just a few days.

Once you see roots and leaves, move it to soil. Harvest only the outer leaves and let the core keep doing its thing.

Don’t yank out the whole plant or cut too low, or you’ll lose future growth. For a full breakdown, check out how to regrow bok choy from scraps.

7) Sweet Potatoes

Sweet potatoes work a little differently. You’ll start with slips—those little shoots that sprout from a mature sweet potato.

Stick a sweet potato in water using toothpicks and let the shoots grow. When they’re 4 to 6 inches long, snap them off and plant them in soil.

Keep the water fresh and the potato partially submerged so the slips stay healthy. If you let it dry out, nothing will happen.

This method means you can grow sweet potatoes year after year with just one starter. Seriously, give it a go—it’s almost foolproof. For more tips, see 12 vegetables you can regrow from scraps.

8) Carrot Greens

Most people toss carrot tops, but they’ll regrow if you let them. Cut off the top inch and put it cut side down in a shallow dish of water.

In about a week, you’ll see fresh green shoots. Sure, you won’t get a new carrot root, but the greens are tasty—slightly bitter and perfect for salads or garnishes.

Change the water every few days so the tops don’t get slimy. You can also plant them in soil once you see shoots for bushier greens.

Regrowing carrot greens is a fun way to cut waste and add fresh flavor to meals. If you want to dive deeper, learn more about regrowing carrot tops here.

9) Potato Sprouts

You can regrow potatoes from their sprouts—those little “eyes” that pop up. Just grab a mature potato and set it somewhere bright and warm.

After a week or so, you’ll spot tiny green shoots poking out. When those sprouts reach a few inches, cut the potato into pieces, making sure each chunk has at least one sprout.

Let the cut pieces dry for a day. This helps prevent rotting when you plant them.

Pop the pieces into loose, well-drained soil. Water them regularly, but don’t drown them—nobody wants mushy potatoes.

If you plant too deep or get too generous with the watering can, the pieces might rot. Keep things just moist, not soggy.

It’s honestly pretty satisfying to watch new potato plants sprout from scraps you’d otherwise toss. If you want more ideas, here’s a handy guide on 12 vegetables you can regrow for free.

10) Basil

Basil is honestly one of the easiest herbs to regrow. Just snip a 4- to 5-inch stem from a healthy plant and strip off the bottom leaves.

Stick the stem in a glass of water, keeping the leaves above the water line. In about a week, you’ll see roots start to appear.

Once those roots hit about 2 inches, tuck your basil into some soil. Set the pot in a sunny spot and water it often enough so it doesn’t dry out.

If you plant before the roots show up, the cutting probably won’t make it. Give it a little time and patience.

With just a bit of care, you’ll have fresh basil leaves for your meals, straight from your windowsill. If you want more details, check out tips on regrowing basil—it’s easier than you might think.

11) Mint

Mint might be the easiest herb to regrow, honestly. Grab a few healthy stems and pop them into a glass of water.

Roots usually show up within a week. Once you see them, move the mint into some soil.

Change the water every couple of days. Stagnant water is a fast track to mold or rot, and nobody wants that.

Mint grows like crazy, so keep it in a pot unless you want it to take over your garden. Snip what you need for tea, salads, or whatever, and it’ll just keep bouncing back.

Regrowing mint from scraps saves you money and gives you fresh flavor whenever you want. Want more ideas? Check out this guide to regrowing mint and other kitchen herbs.

12) Scallions

Scallions are honestly one of the easiest veggies to regrow at home. After you snip off the green tops, just leave about an inch of the white base with the roots still attached.

Toss that base in a glass of water, or if you feel like getting your hands dirty, plant it straight into some soil. Within a few days, you’ll probably spot new shoots popping up—it’s kind of magic.

Don’t cut too close to the roots though; leaving enough of the white part really matters. The new greens work great in salads, soups, or tossed into a quick stir-fry.

If you can, keep scallions near a sunny window or outside in the garden—they’ll take off much faster. Regrowing scallions from scraps is a no-brainer for endless fresh flavor and saving a few bucks.

Want to get the hang of it? Check out this detailed guide on how to regrow scallions easily.