Blueberries are, of course, not the only food that you can cultivate in your home kitchen. U.K.-based author of Regrown Paul Anderton tells mbg that scallions are super easy to multiply, too. Simply leave a few inches of your scallion left on the root and place it in a cup of freshwater: “Change it once a day,” he says, “and within a couple of weeks it’ll almost have grown back.”

The same can be said for romaine, bok choy, leeks, celery, and fennel. All you have to do is place the bulb in a container, fill it with enough water to cover half of it, and put it somewhere with plenty of sunlight. “I love leeks because I just leave them in some water and let them grow, and they flower and create quite a beautiful bouquet,” Anderton adds.

Herbs like basil and chives are a breeze as well, and even your avocado pits can blossom into an avocado tree with some TLC and a bit of patience. Ginger is another kitchen superstar that can be regrown with a little know-how.

Moral of the story: A lot of our food scraps can be repurposed into something beautiful, edible, or both. As Anderton says, “It breaks my heart that they’re living plants trying to have a go at regrowing themselves, and we’re just throwing them away.”

So next time you’re munching on some blueberries and drop one on the floor or find one that’s bruised, rather than tossing it, why not grab a planter, some soil, and welcome your newest little plant to the family?

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