Kitchen Scrap Gardening

Experiment: Kitchen Scrap Gardening

Grades: K – 8

 

Your students can grow vegetables and herbs from items you’d normally throw in your compost bucket. With little effort and a pinch of creativity you can devise some very imaginative indoor gardens from your kitchen leftovers! Kids love this idea and it’s a great way to reinforce the sustainable living concepts of recycling and reusing.

Time: 30 min. prep; must wait for plants to grow 

Materials:

  • Kitchen vegetable scraps (depending what you have available) – Romaine lettuce and/or celery – Green onions and/or leeks – Carrots and/or beets – Herbs (basil, mint, oregano, thyme) – Garlic bulb
  • Knife
  • Scissors
  • Small plastic plant containers about 7 – 10 cm high (or recycled paper cups with a drainage hole in the bottom)
  • Potting soil (soilless medium)
  • Bottle or jar (for plant cuttings)
  • WaterCutting board

 

 

 

 

 

 

 

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