I was told recently that I’m very thrifty and resourceful when it comes to food in the house. Why, thank you! I’m not sure if I’m actually thrifty or it’s that I just hate wasting food or throwing live things away. For instance, I really don’t like spider plants but can’t bear to toss the little spikey babies, thus I have loads of spider plants (Would anyone like one? Please?). The same goes for the ends of green onions and lettuce too. A little water in a dish (changed daily to avoid funk) and the end of your cut romaine/iceburg/butter lettuce will quickly begin to sprout new edible greens. Not only is this a great way to stretch your food budget but also cheers your kitchen too!
I am also in the process of sprouting an avocado (just for giggles), and we have some onion sprouts to throw in our salads this week. Onion sprouts are deliciously oniony without the large chunky crunch of real onions, though take 2-3 weeks of care before being edible.