As spring is just around the corner, garden lovers are keen to make their outdoor spaces as beautiful as possible.
One great way to do this is by using leftover food items. This is not only a sustainable and eco-friendly method but also helps to enrich your soil and reduce waste.
Composting kitchen scraps like fruit and vegetable peels can create nutrient-rich compost, which promotes healthier plant growth.
You can also use leftover cooked grains or pasta as mulch. This helps keep moisture in the soil and stops weeds from growing.
But according to gardening expert Millie Durbak from Prestige Flowers, two kitchen scraps are better than all the rest, reported the Mirror.
Coffee grounds and eggshells are the best at helping daffodils and tulips grow for a colourful spring garden.
The expert said: “Coffee grounds and eggshells are not waste. They are invaluable resources for creating a thriving garden without spending an extra penny.”
Millie explained that coffee grounds are full of nitrogen, making them a fantastic fertiliser for flowering plants like daffodils and tulips.
She added: “Nitrogen is crucial for the growth of green foliage, and the coffee grounds provide a slow-release nutrient source.
“The coffee grounds also help improve soil structure, aeration and water retention.”
Millie suggested sprinkling used coffee grounds around the base of the plants, ensuring that they are well-distributed. Eggshells, often discarded without a second thought, can play a vital role in strengthening the stems of spring flowers.
“Eggshells are a fantastic source of calcium, which promotes cell wall development and overall plant strength,” Millie said.
Calcium deficiency can lead to weak stems and poor flower development. To harness their benefits, she suggests crushing eggshells and incorporating them into the soil around the bulbs. This enhances the soil’s calcium content and helps deter pests like snails and slugs.
The expert continued: “Save your coffee grounds and eggshells, let them dry and then crush the eggshells. Sprinkle the coffee grounds and crushed eggshells around the base of your daffodils and tulips.”
“Make sure the application is done in moderation to avoid over-fertilisation. Water the plants as usual and watch them flourish.”
Highlighting the eco-friendly aspect of this gardening approach, Millie explained: “It’s a win-win situation.
“By repurposing coffee grounds and eggshells, we not only boost our gardens but also contribute to a more sustainable environment. It’s a small step towards reducing waste and maximising resources.
“Recycling these kitchen scraps not only enriches the soil but also reduces the need for chemical fertilisers, contributing to a healthier ecosystem.”
