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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