There are so many things you can do with vegetable waste: throwing it in the garbage is a rather stupid waste.
VEGETABLE GARDEN WITH VEGETABLE SCRAPS
Now, instead, we see a second possibility: to make a special vegetable garden, from zero impact and zero waste, with at the base plants derived from the waste of vegetables and vegetables. Salad, onion, garlic, celery, mint, leek. But also saffron, turmeric, potatoes, and avocado.
The process is really simple and requires only a minimum of attention and the use of water where necessary.
As in the case of lettuce. Take the core, which you have certainly not eaten, rinse it well in the water and then, once cleaned, put it in a jar. A few days and you will see your salad plant sprout.
Also for the onion start from the bulb, clean it, put it in a small pot, or even directly into the ground.
While for celery you need a piece of its torso, for garlic you have to recover a clove and put it in a warm, well-lit area with the root downwards. When it grows, you can then graft the plant. Same procedure for saffron, but it does not like direct light. For mint, instead, you have to start from the small leaves and plant them directly: here, too, the new seedlings will arrive in a short time.
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HOW TO MAKE A VEGETABLE GARDEN WITH VEGETABLE WASTE
The reuse of vegetables to make urban gardening with zero-waste also has another advantage in terms of savings. You don’t have to hunt for seeds, seedlings, and bulbs: you already have everything available at home.
If you want to deepen the most important cultivations possible with leftover vegetables we suggest a useful reading. It is the book entitled The garden at home. From vegetable scraps for a zero impact kitchen (Sonda editions). Over twenty cards, with all the details to recycle the remains of the most common vegetables and make them the basis for a small vegetable garden. On the terrace, on the balcony, and even in the house.
Translated and adapted by Limepedia staff.
Sources: Nonsprecare
