I’ve been growing sprouts in a sprouting jar for years and learned of sprouting leafy vegetables in containers in the window last winter, but I never knew about this until I caught it on Pinterest a couple of weeks ago. I couldn’t wait to try it out.
There are a number of varieties of vegetables that will continue to grow even after you’ve devoured most of what you brought home in your grocery bag. Who knew? It’s a great way to stretch food dollars and get the satisfaction of micro-farming from the kitchen throughout the winter.
I started off with Romaine lettuce. It can be coaxed into producing by merely cutting off the bottom inch or two and dropping it into a cup or bowl of water. You will see new growth within 24 hours and be picking leaves for sandwiches and salads in just a matter of days. I’m so excited about this. I’ve already eaten a batch and have more coming along!
In addition, onions, ginger, and celery are also purported to be candidates for continued production. Whoa! I am so excited. The verdict is out on these varieties, but that’s another story.
Meanwhile, I think I’ll go make a salad—for free.
