Regrowing vegetables is a great way to show children about the growth cycle – as well as sustainability in reusing scraps of food. You won’t be replacing your weekly shop with these vegetables, but it’s simple to do on a windowsill and you can create an experiment to see which vegetable regrows the best!

Here’s a list of some easy herbs and vegetables to regrow at home:


  • Cut the bottom two inches off the stalk, and place in water in a well-lit room or windowsill
  • You want just enough water to cover the bottom of the celery; too much and you risk it going mouldy or slimy
  • New growth should begin from the centre in four to five days.


Spring onion:

  • Keep the white part of the onion, and any roots that are still intact
  • Place the onion in a glass of water
  • You should see growth in the roots, and from the top of the stalk
  • Leeks will also regrow in this way!


Sweet potato:

  • Place the sweet potato in a jar of water in direct sunlight
  • It should soon sprout – leaves from the top and roots into the water
  • When the leafy sprouts are four to five inches long, pull them off the potato and place in jar of water
  • You can put multiple sprouts into one jar, where they’ll grow roots. The potato will also continue to sprout if left in water
  • When the sprout is well rooted, it can be planted into soil. From here, potatoes should grow.



  • Cut off the bottom of the head of the lettuce, and place in a small bowl of water
  • Make sure the water only covers the bottom of the lettuce
  • New growth begins from the centre in three to four days
  • In a couple of weeks, you’ll have a new half head of lettuce.



  • You can regrow coriander by placing stems in a glass of water
  • When the roots are a couple of inches long, they can be transferred to a pot with soil
  • Place the pot in a sunny spot and watch it grow!


Bok Choy:

  • Chop off the base of the bok choy, and place in a bowl of warm water (cut side facing up)
  • Place on a windowsill or other sunny location
  • Change the water every day or two. You might also want to occasionally mist the centre of the plant to keep it well hydrated
  • After a couple of days, the outside will slowly turn yellow. The centre will begin to grow, turning from pale to darker green
  • When the centre has leafy new growth, it can be transferred to a pot. Plant so it’s almost completely buried, with only the tips of the new leaves pointing up
  • When harvesting, either cut the whole plant, or just the outer leaves so the inner can still grow.


There are lots of vegetables that can be started in water, and then moved into soil pots to grow properly:

  • Avocado
  • Basil
  • Beetroot
  • Ginger
  • Mint
  • Mushrooms
  • Parsnips
  • Pineapple
  • Potatoes
  • Turnips

Have you been growing vegetables at home? Let us know what else you’ve experimented with!


Garden Dip Recipe

In 2019, the Montessori St Nicholas Charity celebrated 100 years of Montessori education in the UK with the Montessori Centenary Children’s Garden at RHS Chelsea Flower Show. The gold medal winning garden reflected the very principles at the heart of a Montessori approach to education. Child-led and future-driven, it was designed to provide a Montessori classroom space to nurture children, teaching them about the natural world alongside the modern technology that is the future of horticulture. Chantelle Nicholson, chef-patron of Tredwells, has created a delicious, healthy recipe, inspired by the plants in the Montessori garden, which is easy to replicate at home.

This is a great dip to dunk delicious, crunchy vegetables into. It can also be spread on toast, bread, or used as a filling for a sandwich.


  • 150g cooked chickpeas (from a tin or cooked at home)
  • 1 whole ripe avocado, skin & stone removed
  • 3 tbsp olive oil
  • 4 basil leaves
  • 1 spring parsley, leaves only
  • 2 mint leaves
  • 1 sprig dill
  • 1 tbsp lemon juice
  • pinch of salt
  • 50ml water


  • Place all ingredients into a blender, and pulse until a smooth dip is formed. Add a little more water if necessary
  • Vegetables to serve: radishes, carrots, celery, cauliflower, peppers, fennel