I just pulled some radishes from the fridge. I forgot they were in there and the stems and leaves had turned to mush. The radishes themselves were fine, but it made me think: why didn't I just plant them instead of putting them in a cold dark drawer?
Many people have seen and enjoyed this trick with romain lettuce:
I do something similar with lemon grass.
It makes me wonder: why not have a growing zone in the kitchen for keeping fresh produce sold in whole plant form? Couldn't lead to better taste, longer lasting and maybe even more abundant food?
Are there any resources that list some of the methods for doing this with produce?
How did all of our food end up in the fridge, which works well for some foods, but seem to kill others?