Sardines and roots resurrection ?! Success and failure of “Riboveji” regenerated vegetable

What is Riboveji?

Riboveji is the acronym for “regenerated vegetable”. It regenerates the leaves from the “roots” and “heta” that are thrown away during cooking, and since the mature ones can be reused as food, it’s attracting attention because ” Have fun and save! “

The only way to regenerate is to soak the roots and crumbs in water, but depending on the type of vegetables, soaking the roots in water and then replanting it in the soil seems better. I immediately tried some.

The seeds are the recommended vegetable in Riboveji

The bean seedling is famous for being a regenerating vegetable. After using it for cooking, soak the remaining pea roots in water to develop extra shoots.


Day 8

By day 8, the trunk has grown to nearly 30 cm, so I cut it and use it for cooking. Then the buds will come out again, so you can harvest about again. However, it cannot be denied that the stalks become thinner at the second and third. The bean seedling is the easiest and most reliable vegetable in Riboveji.

Radishes and carrots

The secret is “to earn a thick sword”

Next, I dip a piece of radish in water. The amount of water is so low that the cutting surface comes into contact with the water.

The thinly chopped radish soon becomes useless

However, by the third day, the surface in contact with the water became rotten. Upon investigation, it seems the iron rule is to “leave thicker sardines” when regenerating root vegetables. I tried again, leaving 3-4 cm. At this time I also plan to add fibroblasts.

2nd day


On day two, the shoots begin to appear around the time the leaves are cut, and they grow steadily afterward. And on day 24, it develops into fine leaves. The carrot leaves cut at the same time as the defiant radish have also grown steadily.

Day 24 radishes and carrots

The fact that the leaves are growing but I don’t want to see …

I filmed it beautifully, but it revealed a somewhat inconvenient truth. The cutting surface is soaked in water like this …

The surface was cut off in awe …

Since I was really reluctant, I stopped using it for cooking. If you look closely, the leaves start to turn yellow. Looking back, I think the 21st was the pinnacle of growth. I feel the carrots are easy to handle because the section is still nice and leave it for a while.

Negi, Mizuna, Komatsuna, Chingensai

When regenerating with water

I also challenge leafy vegetables.

At first I put water in a suitable empty barrel and threw the crumbs in it, but as soon as it was soaked in water, it becomes a gujogujo. It doesn’t work unless you adjust the amount of immersion in water. I tried again.

Prepare 2 packs per pack

Cut leaving 3-4 cm each

Buy onions, mizuna, komatsuna and chingensai and cut them into two bundles, leaving 3-4 cm. Also, I cut off the dishwashing sponge, inserted one and adjusted it so that it touched the water a little.

From left, Mizuna, Chingensai, Komatsuna, Negi

View from above

On the 5th day, Chingensai and Negi have grown up seeing.

Day 5


It got even bigger by the 10th day, but if you look closely, the submerged Chingensai in the water is beginning to collapse. Onions are also mucus colored.

Perhaps a time ago was the limit of growth. The next day, it sank into a clearly rotting swamp.

Due to poor management it quickly turned into this state …

On the other hand, Komatsuna has grown late. By day 11 it seemed fine, when I checked the roots, there were some roots coming.

The roots are growing

When planted in soil

Of the two cut leaf vegetable bundles, the other is planted in the soil.

I planted another bunch of cuts in the ground

Day 5


I recorded the 5th and the 10th day as well as the day of immersion in water, but eventually it started to grow from Chingensai and Negi, and Komatsuna did as well. The growth rate is generally slower than water.

It persisted after day 10 when it was no longer soaked in water, but it seems Chingensai and Mizuna have withered. When I pulled it lightly, it popped out. On the first day it was still planted in the ground, not rooted. Onions with roots from the beginning have taken root a little, and can not be pulled lightly by hand.

When I plant it in the soil, the roots don’t come out easily.

Added Komatsuna (top right) soaking in water and rooting

Since that was a big deal, I also added Komatsuna, a plant with roots in water, to the potted plant. So far, it seems to be slowing down.

Is Ribovege really easy and money-saving?

In addition, it appears that the cubs’ leaves, watercress, and clover can also be regenerated.

After a month of trial and error, I personally find it not as easy as it sounds. Best of all, for the human Zubora, it was annoying that slime would appear in the blink of an eye unless the water was changed at least once a day while soaking in the water. I also feel that the roots and trunks that I have put so much to regenerate are regrettable.

However, it’s simply a surprise to see leaves coming out of veggies, and it’s fun to see them everyday. Wouldn’t it be good to put it next to the kitchen instead of leafy plants and love to plant it?

◆ In the first place, it may not be easy for a withering expert to plant anything …? Next time, we will look at questions related to water morning glory sowing.

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