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Bok Choy / Celery: How: After eating the leaves, save the base of the head (the white bottom where the stalks connect). Place it in a shallow dish with about an inch of water. Place on a sunny windowsill. What to expect: Within a week or two, new leaves will start to sprout from the center. You can harvest these small inner leaves for salads or sandwiches. Once new roots form, you can plant the base in soil for a slightly larger, but still modest, harvest. Saving: While you won't get a full head of lettuce, you'll get enough fresh, crisp inner leaves for several meals, extending the life of your produce and saving you from buying another head too soon. Garlic: How: If you have garlic cloves that have started to sprout green shoots, don't throw them out! You can plant them. What to expect: Plant the clove, root-end down, about 1-2 inches deep in a pot with good potting mix. The green shoots will grow into "garlic greens" (similar to chives, with a mild garlic flavor) which you can snip and use. If left long enough (and given enough space and time), they might develop a small new bulb, but the greens are the most reliable harvest for container growers. Saving: Fresh garlic greens are a delicious addition to stir-fries, eggs, and salads, and they’re completely free! Potatoes / Sweet Potatoes: How: If a potato or sweet potato has "eyes" (sprouts), you can plant it. Cut the potato into pieces, ensuring each piece has at least one eye. Let the pieces dry for a day or two to form a protective layer, then plant them about 4-6 inches deep in a large, deep container (at least 15-20 gallons for potatoes). What to expect: This takes more space and patience, but it’s incredibly rewarding. You’ll see foliage grow, and eventually, new potatoes will form underground. Saving: While you won't replace your entire potato supply, growing a few plants can yield a surprisingly decent harvest of fresh, delicious potatoes, adding to your naturally gluten-free staples (Chapter 2) for free. Beyond Herbs: Easy Vegetables for Small Spaces Once you've mastered herbs and the "regrow from scraps" techniques, you might feel adventurous enough to try a few easy-to-grow vegetables. Many common veggies are surprisingly well-suited to container life, especially compact or "bush" varieties. Leafy Greens (Lettuce, Spinach, Arugula, Kale): Why they're great: Fast-growing, thrive in containers, and many can be harvested using the "cut-and-come-again" method (you snip outer leaves, and the plant continues to produce). Growing: Start from seed directly in pots. They prefer cooler weather and can tolerate some shade. Keep soil consistently moist. Saving: Fresh salad greens are a significant expense. Growing your own provides a continuous supply of nutrient-dense, naturally gluten-free greens for your grain bowls (Chapter 8) and salads. Radishes: Why they're great: Incredibly fast from seed to harvest (often just 3-4 weeks!). They don't need much space. Growing: Plant seeds directly in a pot with at least 6 inches of depth. Keep soil moist. Saving: A fun, quick win for beginner gardeners, providing crunchy, peppery additions to salads and sandwiches. Cherry Tomatoes (Dwarf/Patio Varieties): Why they're great: While full-sized tomatoes need a lot of space, dwarf or patio varieties are bred for containers and still produce a good yield of sweet, bite-sized fruit. Growing: Need at least 8 hours of direct sun. Use a large pot (at least 5 gallons) and provide some support (a small stake or cage) as the plant grows. Keep soil consistently moist and fertilize regularly once fruits start to form. Start from