Outdoor Gardening

Start a Vegetable Garden Without Seeds

Let’s face it. Not all of us are experienced gardeners who are able to grow massive gardens from seed. Nor are we all endowed with patience to wait for seeds to germinate, time to keep them moist as they grow and the gentleness to transplant seedlings without hurting them. One easy way to start your vegetable garden without seeds is to grow them from vegetable scraps from your meal preparations. This will definitely ensure that you are growing vegetables that you’d actually be eating!

Vegetables cut in half with the base placed in water starting to produce new leaves.

You can easily grow celery, carrot and parsnip from the discarded parts! All you have to do is to place them in a shallow tray of water. Before long, leaves will sprout and eventually, roots as well. You can then transplant them into the soil and let nature do the rest.

Start your vegetable garden without seeds using these simple methods today:

When you are in the kitchen preparing food, cut off the top or bottom base of vegetables that you won’t be eating. Place them into water. Leave the container at the window sill for sunlight. Then just watch it grow! That’s what we did with the vegetables below.


Water propagated celery which has grown a new head of leaves, planted into the ground.


Water propagated carrot top with sprouting leaves and emerging roots.


New parsnip leaves growing from water propagated parsnip that has been planted into the ground once roots and leaves formed.

To grow leafy vegetables and herbs, you may place small sprigs with roots into water (eg. spring onions and basil) or the discarded bases without roots (eg. Pak Choy). Leaves will sprout within a few days. You’d be surprised at how life will find a way!

Spring Onions

Sprint onion roots placed in a cup of water, sprouting new shoots and roots.

Pak Choy

Propagated Pak Choy placed in a bed of soil once water propagation has produced leaves and roots.

Besides the examples shown above, you can grow the following vegetables from scraps as well:

  • Potato and sweet potato
  • Garlic, leek and shallot
  • Fennel
  • Roots – turnip and beetroot
  • Leafy greens – lettuce and bok choy
  • Cabbage
  • Herbs – Basil, mint and cilantro/coriander