How to Grow Chives from Kitchen Scraps

Growing chives from kitchen scraps It is a practice that combines sustainability, economy and practicality.

In 2025, with increasing environmental awareness and the search for food self-sufficiency, this technique gained even more relevance.

According to Embrapa, 67% of Brazilians who practice home cultivation started with herbs such as chives, precisely because of their ease of propagation and quick return.

But why is this so advantageous? In addition to reducing waste, you ensure fresh, pesticide-free seasonings at a cost close to zero.

And the best part: it doesn’t require a lot of space or advanced gardening knowledge. All it takes is a little attention to detail to turn those forgotten stems in the fridge into a continuous source of food.

We’ll explore everything from the science behind the process to practical tips for maximizing your harvest.

Why is it worth reusing leftovers?

Food waste in Brazil reaches 27 million tons per year, according to ABRAS. This alarming number shows how small actions, such as reusing chive stalks, can have a significant impact.

In addition to the environmental aspect, there are real savings to your pocket. A bunch of chives can cost between R$2 and R$5, depending on the region. Multiply that by 12 months and you’ll have a considerable expense just in seasoning.

Another benefit is the guarantee of an organic product. Many vegetables sold in supermarkets contain pesticide residues. By growing your own produce at home, you can control exactly what you consume.

And it doesn't stop there: the process is educational. Children who participate in cultivation develop greater food awareness, as demonstrated by the project Garden in the Living Room, in Minas Gerais.

Finally, there’s personal satisfaction. Harvesting something you’ve grown yourself brings a sense of accomplishment that’s hard to replicate with conventional shopping.

Read more: What to plant in each season of the year in your home garden

The Secret to Regeneration: How Chives Grow

Chives (Allium fistulosum) have stem cells called meristems, located at the base of the stem. These structures allow the plant to regenerate even after being cut.

When placed in water, the cells reactivate their metabolism and begin to produce new roots and leaves. Under ideal conditions, the first shoots appear in just five days.

Soil, in turn, offers more diverse nutrients than water, accelerating growth after transplanting. A study by UFV showed that seedlings with at least 3 cm of base regenerate 40% faster.

Indirect light is crucial to this process. It provides energy for photosynthesis without drying out young tissues. A well-lit window is the perfect place for this initial phase.

+ How to use rice water to nourish your plants without spending anything

Step by Step to Growing Chives from Kitchen Scraps

1. Choosing the Remains

Not all stems are suitable for replanting. Choose those with intact roots and a firm appearance. Yellowed or wilted parts should be discarded.

Size also matters. Stems that are at least 5 cm long have sufficient energy reserves for regrowth.

Wash them under running water to remove any dirt or bacteria residue. This prevents contamination during the hydration phase.

2. Initial Hydration

A glass or ceramic container is best for this step. Avoid plastic, as it can release compounds that hinder growth.

Fill with water until it just covers the base of the stems (about 2 cm). Change the liquid every 48 hours to prevent the proliferation of fungi.

If possible, use filtered or rainwater. Chlorine from the tap can inhibit new root development.

3. Transplanting to Soil

Once the roots reach 2 cm, it is time to move them to soil. A pot with drainage holes is essential to avoid waterlogging.

The ideal mix contains 70% of organic substrate, 20% of washed sand and 10% of worm humus. This composition ensures aeration and balanced nutrients.

Plant the stems 1 cm deep, leaving the leaves exposed. Water moderately and keep in a well-lit place.

+ The Right Way to Repot Zamioculca Without Damaging the Roots

Analogy: Green Onions are Like Rechargeable Batteries

Like rechargeable batteries, chive stalks store energy for multiple growth cycles.

Each harvest “discharges” part of these resources, but the plant recovers quickly if it has adequate light, water and nutrients.

With the right care, it is possible to obtain up to four consecutive harvests from the same stalk before needing to restart the process.

Practical Example 1: From Window to Plate

Joana, a resident of São Paulo, keeps a pot of chives on her apartment balcony.

She started with five reused stalks and today she harvests around 200 grams per month.

“In addition to saving money, I am sure that I am consuming something fresh and chemical-free,” he says.

Practical Example 2: Sustainable Schools

The project Garden in the Living Room, in Minas Gerais, teaches students to grow chives from kitchen scraps.

Children participate from planting to harvesting, and studies show that this increases vegetable consumption among them by 30%.

“It’s a fun way to connect environmental education and healthy eating,” explains the project coordinator.

Table: Comparison of Cultivation Methods

Common Mistakes (and How to Avoid Them)

Excess Water

Waterlogging will rot the roots. Use the finger test: stick your finger into the soil up to the first phalanx. If it comes out damp, wait to water.

Lack of Light

Chives need at least 4 hours of indirect light per day. Without it, they will become weak and etiolated.

Pests

Aphids are the main invaders. A garlic tea diluted in water works as a natural repellent.

Rhetorical Question

If supermarkets sell chives for R$3 a bunch, why not have an endless supply at home?

Frequently Asked Questions

1. How many times can I harvest the same chives?

Up to four times, as long as you leave at least 3 cm of stem after each cut.

2. Can I grow in water indefinitely?

No. The plant needs nutrients from the soil to stay healthy in the long term.

3. What is the best pot for planting?

Choose ceramic or clay ones, which regulate humidity better.

Conclusion

Growing chives from kitchen scraps It's more than a hobby: it's a step towards sustainability and food autonomy.

In 2025, where every resource counts, this practice has become one of the most accessible ways to reduce waste and ensure fresh spices.

With the right techniques, anyone can turn leftovers into a productive garden. All they have to do is get started.

How about trying it out today?