When you hang out with Sarah Wilson, you learn to think before you throw. The whole IQS team is taking inspiration from I Quit Sugar: Simplicious and boiling our bones, double-dunking tea bags and asking strangers in restaurants for their scraps (or at least we’re working up the courage to!).
In the quest for sustainability, Sarah has also become a budding horticulturalist. Those scrappy, gnarly bits you chop off and throw away? Potential salad ingredients. All you need to do is put your leftovers in a pot, give them a little TLC, regrow and repeat. Voila! Your own endless supply of shallots, celery and turmeric. And all organic, too!
Perpetual shallots: “Either plonk a bunch directly into a pot of soil, or sprout the white root ends in a glass jar filled with water, and leave in a sunny position. Within days it will shoot and you can use new shoots as required, leaving the white shoot in (fresh) water to keep growing.”
Coriander and lemongrass: “As above, using the “white root in water method”.
Bok choy, celery and cos lettuce: “As above, regrow the white root, but in a shallow bowl of water – enough to cover the roots but not the top of the cutting. Place in a sunny position, topping up the water as required. After a few days, roots and leaves will appear. After a week, transplant it into soil with just the leaves showing above the soil. The plant will continue to grow, and within a few weeks it will sprout a whole new head.”
Ginger and turmeric: “You know how they sprout if you leave them on the bench too long? Simply place in a pot of soil with the newest buds facing upwards, leave in a filtered light position and water regularly. It will grow a big indoor-plant-like frond within days (rather handsome). After a few weeks, pull up the whole plant, roots and all. Remove a piece of the root (to eat), and re-plant it to repeat the process.”
For more mindful food waste tips, check out Sarah’s latest book, I Quit Sugar: Simplicious! Do you regrow your scraps at home?