Typically, when people prep vegetables and herbs for cooking, they toss the stumps, stubs and stems — hopefully in a compost rather than the trash. But these humble leftovers can be the beginning of a windowsill garden that can freshen up your cooking during the dark days of winter, while also helping reduce food waste. “And it’s a fun way to also get kids involved in gardening so they can see how nature works,” says Sandi Duncan, editor of the “Farmers’ Almanac.”

Source: washingtonpost.com