New vegetables can be grown from the scraps and seeds of produce purchased at the grocery store. This practice, often called “re-growing,” leverages the plant’s natural ability to propagate without traditional seed packets. While the resulting harvest is typically smaller than a commercially grown crop, it offers a sustainable, low-cost method for obtaining fresh garnishes and greens right from a sunny windowsill. Success varies greatly depending on the specific vegetable’s biology and how it was processed for market, making some items far more reliable candidates than others.
Regrowing Produce from Stem and Root Scraps
The most successful and immediate way to propagate store-bought produce is through vegetative reproduction, which involves coaxing a new plant from a root, stem, or base section. This method bypasses the need for seeds and exploits the plant’s existing growth points. High-success items include alliums and leafy greens, which rely on the principle of meristematic tissue activation.
Alliums like green onions and leeks are exceptionally reliable due to their bulb structure and pre-existing root systems. To regrow them, cut the green stalks about one inch above the white root base, ensuring the wispy roots remain intact. Place this base, root-side down, in a small glass of water, keeping the water level just high enough to cover the roots. New green shoots will emerge from the center within days, ready to be snipped and used repeatedly.
Leafy vegetables, such as Romaine lettuce hearts and celery bases, also respond well to this approach. Cut the base of the stem, leaving a one-inch core, and set it in a shallow dish containing about a half-inch of water. The core’s dormant meristem cells will be stimulated by the moisture and light to produce new leaves from the center. To sustain growth beyond a few weeks of small leaves, the cutting should be transplanted into soil once new roots begin to form from the base.
For tuber and rhizome-based produce like ginger, select a firm piece that shows visible “eyes” or small, greenish bumps, which are the dormant buds. Commercial ginger is sometimes treated with growth inhibitors, so soaking the rhizome in warm water for 12 to 24 hours can help break dormancy. Plant the pre-soaked piece just below the surface in a wide, shallow pot of soil, ensuring the bud is facing upward, and place it in a warm location to encourage sprouting.
Planting Seeds Found in Store-Bought Produce
Growing plants from the seeds inside store-bought fruit requires specific preparation, as the seeds are often encased in pulp or gel that inhibits germination. Tomatoes are a prime example, where the seeds are coated in a gelatinous sac containing germination inhibitors to prevent them from sprouting inside the fruit. To remove this coating, a fermentation process is necessary, which mimics the natural decay of a fallen fruit.
Scoop the seeds and their surrounding pulp into a jar with a small amount of water and let the mixture sit for about two to five days, covered loosely to allow gases to escape. During this time, beneficial microbes break down the gel, and viable seeds will sink to the bottom while non-viable seeds and pulp float. After fermentation, rinse the sunken seeds thoroughly and spread them on a non-paper surface, such as a ceramic plate or fine mesh screen, to dry completely before planting.
Seeds from dry-fruited produce like bell peppers, winter squash, and melons are simpler to prepare, requiring only a thorough rinse to remove any clinging fruit fibers or sugars. These seeds must be dried completely in a cool, dark, and well-ventilated area for at least a week before they are planted. Success also depends on providing the correct growing environment, including adequate light, the proper soil depth, and consistent moisture.
Why Commercial Produce Sometimes Fails to Grow
A common reason for unpredictable results when planting store-bought seeds is the prevalence of F1 hybridization in commercial agriculture. An F1 hybrid is the first-generation cross between two distinct, highly inbred parent lines, resulting in offspring that exhibit “hybrid vigor”—desirable traits like uniformity, higher yields, and disease resistance. The seeds saved from these F1 plants will produce an F2 generation that does not breed true, meaning the resulting plants will revert to an unpredictable mix of the original grandparents’ traits.
Beyond genetics, commercial processing often employs techniques that actively prevent produce from growing or sprouting during storage and transport. Root vegetables, particularly potatoes, are routinely treated with chemical sprout suppressants like Chlorpropham (CIPC) or maleic hydrazide (MH-30) to inhibit the growth of “eyes” or buds. Similarly, garlic bulbs may be treated with growth inhibitors to prevent premature sprouting, a condition known as secondary growth, which reduces commercial appeal.
Furthermore, the viability of any plant part depends on its maturity and condition at harvest. If a fruit was picked too early, its seeds may not have fully matured and will fail to germinate. For roots and stems, the effectiveness of regrowing is tied to the presence of healthy, active meristematic tissue and the absence of strong chemical treatments. These commercial practices, while extending shelf life, directly interfere with the produce’s natural ability to propagate, leading to the low success rate often experienced by home growers.