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I found the recipe for this fertilizer in a gardening group where its effects on tomatoes, peppers and, for example, hydrangeas were praised. I tried it on an orchid as well and, lo and behold, it set buds and has been flowering beautifully for 10 months already.
In addition the plant produced another flowering spike so I am already looking forward to more blooms. I also use the fertilizer on the aforementioned peppers and tomatoes. I don’t use other fertilizers. In my experience the orchid formed its first buds after two weeks and after another application it was covered in flowers.
What do you need to make the fertilizer?
we need:
- coffee grounds from one cup of coffee
- 3 banana peels
- 3 eggshells
- 1 liter of water
- a container for storage
- blender
Coffee grounds
They contain a large amount of nitrogen that is released gradually and nourishes the soil over the long term. They also contain valuable minerals such as magnesium, potassium, phosphorus and copper.
Banana peels
They contain mainly potassium, as well as calcium, magnesium and phosphorus. Because of this they give the plant strength and resistance to pests and at the same time energy for flowering. To speed up the growth of small seedlings use as follows – you can soak 2 banana peels in about 1 liter of water, leave for 2 days and then use the water for watering.
Eggshells
They are rich in calcium and are excellent as a fertilizer for tomatoes, peppers or eggplant. They also protect flowers from rot. If we roughly crush them and sprinkle around the plants, slugs will certainly avoid this sharp obstacle. Eggshells are also great for compost.
How to make the fertilizer?
Carefully wash the eggshells and ideally heat them in the oven (in the microwave 2 minutes is enough) to neutralize bacteria and salmonella, cut the banana peels and place them together with the coffee grounds into a blender.
Add a little water and blend until smooth. Pour the resulting fertilizer into a bottle, top up with the remaining water and let it ferment for 2 days. Then it can be used.
Usage
- Once every 15 days – before and during flowering
- Store in the refrigerator
