Vegetable cooking water as fertilizer? That’s which plants does it work

The cooking water of the vegetables is often considered a waste to be eliminated, but in reality it can become a truly precious natural fertilizer. Not all plants benefit from it, but the right ones can receive a real charge of energy.

Sometimes it takes little to make the difference. Very little. Like that strip of water where you have just boiled the vegetables: you would throw it, right? And instead, it could be an unexpected gift for the plants of your balcony. Nothing complicated, just a change of perspective is needed. We insist on looking for sophisticated fertilizers, miraculous products on the shelves of the Garden Center. But in the meantime, just in the kitchen, a concentrate of perfect minerals is wasted every day to feed the green of the house. Curious, right? The cooking water looks like one of those magic that work precisely because they are simple.

Just a moment to think about it: before pouring it into the sink, let it cool and give it to the plants. Without salt, of course. Thus a small gesture of sustainable gardeningwithout costs, without waste, without effort. It is almost poetic.

Why use cooking water as a natural fertilizer

When the vegetables cook, they release a nice dose of mineral salts into the water: potassium, magnesium, calcium, phosphorus. Things that for plants are pure gold. But there is a warning not to ignore: no salt. If the water is salted, goodbye beneficial effect and welcome problems with the roots. Better to cook the vegetables without condiments, and then use that water – now cold – directly in the pot. The houseplants, those that often seem a little off, like Pothos or Sansevieria, absorb it that is a wonder. The aromatic also go to marry, especially basil and mint. As long as there are no frogs or pieces of potato.

And the beauty is that something really changes. The leaves become more alive, sprouts sprout, the general aspect improves. An water that first looked like a surplus becomes a kind of green “elixir”.

Which plants appreciate this type of treatment

It is fascinating to think that not all plants react in the same way to such a simple stimulus. Some seem to take it as an unexpected pampering, others instead turn up their noses. Just like it happens with certain people and grandmother’s remedies. No fixed rule, just a little observation and intuition.

A good starting point is to start with the most common plants, those that often populate lounges, windowsills and balconies. Some have already shown that they love this “green brodino”, others instead better leave them quiet.

Here is a useful list to orient yourself:

• Green interior plants: Filodendro, Spatifillo, Dieffenbachia. Perfect to start: they immediately respond with more lucid and vigorous leaves.
• Aromatic: parsley, oregano, chives. Excellent if grown in the pot, they appreciate the natural mineral salts contained in the water.
• Balcony vegetables: salad, chard, spinach. They willingly feed the water of their cooked “relatives”.
• Balcony flowers: Gerani, Petunie. Yes, but in moderation. Too much wealth can cause stagnation or bad smells.

Instead, it is better to avoid cactus, succulent, orchids and all those most delicate plants or with very specific soil needs. With them, better not to risk.

How to use cooking water at best, without exaggerating

Few rules, but clear. First of all, the water goes filter and left cool completely. Never pour it hot: you risk stressing (or worse) the roots.

The ideal time? The morning, when the ground is still fresh and absorbs better. If you advance, you can keep in the fridge for a couple of days, but it is always better to use it as soon as possible. Thus the nutritional properties are better preserved.

Better not to overdo it: a administration every two weeks is more than enough. And no, do not mix it with other chemical fertilizers. The combined effect could be too much.

Extra advice? The water of spinach, cabbage or lettuce It is particularly suitable. Rich, but light. Perfect to give a push without weighing down.

In short, who would have said that such a trivial gesture could prove to be so useful? The water you thought of throwing becomes a gesture of care. Plants perceive it. And in return, they give you green, vitality, small signs of gratitude that emerge from the soil.

Sometimes, just just change the point of view. Open your eyes on what you already have under your nose.

And maybe find out that the best fertilizer is not bought, but it is cooked.

Photo © Stock.adobe