Free Food Forever: Vegetables That Keep Growing Back
Kale is a superstar among leafy greens, offering a near-endless supply of nutrient-packed leaves. Pluck the outer leaves as needed, leaving the central crown intact. This encourages the plant to keep producing fresh leaves for months.
Swiss chard is beautiful with its vibrant stems and incredibly productive. Like kale, you can repeatedly harvest the outer leaves while the plant grows. This cut-and-come-again method ensures you’ll have greens for months without replanting.
Romaine lettuce is a garden favorite for its crisp texture and versatility in salads and wraps. Instead of pulling out the whole plant, snip off the outer leaves as they mature. This allows the inner leaves to grow, giving you multiple harvests from one plant.
Scallions are one of the easiest vegetables to regrow endlessly. After harvesting the green tops, leave about an inch of the white base with roots intact and replant it in soil or water. Within days, new shoots will emerge, ready for your next dish!
Spinach is another leafy green that keeps giving when harvested correctly. Pick the mature outer leaves first while leaving the central rosette untouched, encouraging continuous growth throughout the season.
At first glance, celery might seem like a one-and-done vegetable, but it’s easy to regrow from scraps or as a cut-and-come-again crop. Harvest stalks from the outside while leaving the inner base intact—it will continue producing new stalks over time!
Chives are perennial herbs that come back year after year with minimal effort. Snip off what you need from the tops during harvests, but leave at least two inches of growth near the soil line so they can regenerate quickly.