The natural fertilizer for basil that uses the power of coffee is one of the simplest and most effective remedies to cultivate perfumed and lush leaves. A trick not to be underestimated, which has its roots in peasant traditions and common sense.
Who would have thought that a handful of coffee funds could miracles for a basil plant? Yet it is just like that: a small daily gesture, almost banal, can give new life to those green leaves that smell the summer. No need for complicated or fertilizing formulas with unpronounceable names. Sometimes it is enough to rummage among breakfast waste. The beauty is that you don’t need to be expert gardeners. You can start out of curiosity, by chance, perhaps because someone has suggested it in a market or because the smell of coffee evokes something reassuring even for the earth. And so, with some experiment and a pinch of patience, it turns out that nature can recognize and reward simple gestures.
So if that seedling on the balcony looks a little down, why not try? A sprinkling of coffee here and there, and maybe in a few days there are more lively leaves, more intense perfume. Better to try than to stay with a bare basil.
Because coffee is good for basil
It is often heard that basil is delicate, difficult to grow. In part it is true, but much depends on how it is nourished. And the coffee funds come into play here: nothing more natural, yet so rich. Inside those dark granules hide nitrogen, potassium, phosphorus, magnesium. Everything you need for healthy and robust growth. Nitrogen, for example, stimulates the development of the leaves, which become larger and fleshy. Potassium helps to strengthen the plant, making it more resistant. And then there is phosphorus, which works underground to enhance the roots. Not bad for what seemed just a refusal to throw.
Of course, it’s not about pouring liquid coffee on the vase as if it were water. Better to use dry funds, sparingly. A handful every two weeks can be enough. Distribute them calmly, mix them with the earth without sinking too close to the stem, and then let them do their job. Slowly, but with constancy.
How to use coffee funds to fertilize basil
You don’t need to become botanical experts to start. The important thing is to pay attention to the details and listen a little the rhythm of nature. Coffee funds are a precious ally, but like everything they must be used carefully. It’s a bit like preparing a good dish: simple ingredients are needed, dosed with the right balance. And if you are wrong once, patience. He adjusts the shot and tries again.
Here are some useful indications:
- Let the coffee funds dry before using them, to avoid mold.
- Shoot them on the dry soil, never after watering.
- Mix them slightly to the earth, without covering the collar of the plant.
- Repeat every 10-15 days, in moderation.
Those who want to experiment more can combine chopped egg shell funds. A combo that makes the earth smile: football on one side, nitrogen on the other. And the plant responds. Not only the basil, but also mint, parsley, chives. A small aromatic world that feeds on what remains.
What mistakes avoid (and why too much strumppy)
Enthusiasm is a good thing, but also in gardening it can do damage. The most common mistake? Exaggerate. Too coffee makes the ground acidic, weighs it down, slows down its drainage. And basil does not like. Indeed, it rebels: yellow leaves, stunted growth, less intense smell.
Even the still humid funds are to be avoided, especially if the plant is in pots. Excess humidity can make mold, creating stagnation. And then let’s face it: there is nothing more sad than a plant that drowns in a wrong soil.
One last advice? Observe. Basil speaks, in its own way. If it changes color, if the leaves seem weak, if the perfume vanishes … maybe it’s time to take a step back. Maybe a break from coffee is good for him. A little fresh air, a clean ground. And then we start again.
After all, the natural fertilizer for basil is just one of the many answers that nature offers.
But what satisfaction to find that, sometimes, just look in the bottom of the mocha to find the secret of a fragrant and sincere pesto.
Photo © Stock.adobe
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