With the cooking water of pasta, rice or vegetables you can prepare natural fertilizers that give new life to vegetable garden and flowers in full sun, without spending a euro. Just know how to make good use.
There are those who still think that to nourish plants need expensive products, but often the secret is already in the kitchen, at hand and ladle. The water that remains after having cooked pasta, rice or vegetables is a small treasure: rich in mineral salts and precious substances, it can give energy to tomatoes, basil, geraniums and all those plants that are enjoying full light. It is funny to find out how, sometimes, a lush garden is born from gestures that seem insignificant, almost random, yet capable of changing everything.
It could be said that it is a bit like giving an unexpected gift to your plants, a sip of well -being without chemistry. If the idea of giving a second life to what ends up in the tickle discharge, it is worth trying one of these simple and sustainable methods immediately. Evil that goes, you find yourself with more colorful flowers, tastiest vegetables and the satisfaction of having done something good also for the environment.
Pasta cooking water: energy for flowering plants
That white patina in the water of the pasta is pure starch, and the plants appreciate it. It improves the life of the soil, retains humidity and nourishes the microbial flora. But it is enough that it is cold And without salt, otherwise there is a risk of doing more damage than well. Gerans, surfinies, petunie … with a glass every two weeks they can become stronger and generous in flowering. There are those who tell of balconies transformed into colored waterfalls thanks to this simple habit. And, honestly, seeing bigger and full flowers gives a difficult satisfaction to explain. Sometimes only one watered with this water is enough to notice a change, as if the plant “woke up”. And it is surprising how much gratitude can convey a geranium in bloom.
In addition, it is avoided to waste water. There is a lot of talk about circular economy, and here we put it into practice without effort.
Rice cooking water: a concentrate of minerals
The rice leaves in the water Potassium, phosphorus, magnesium: a perfect mix for strong roots and warm resistance. Potassium helps plants to “breathe” better when the sun is relentless. It is a little help that can make a difference in periods of intense heat. Many amateur growers say that, after a few weeks of use, the foliage appears greener and the plants resist the thirst. A method as simple as it is effective, that it is worth trying at least once.
To prepare it, just follow a few practical steps:
- Cook the rice without adding salt.
- Drain the water and let it cool completely.
- Pour the liquid only at the base of the plants.
- Avoid wet the leaves so as not to favor diseases.
- Repeat the operation every 10-15 days during the hot season.
Vegetable cooking water: complete nourishment
Spinach, carrots, courgettes, broccoli … in the water they leave a little bit of everything. It should not be salted and is used only at room temperature. Perfect for those with plants in the ground and want a natural booster. It is almost like serving a vegetable broth at the garden, only that instead of cooking it you are ready to pour it. It is surprising to find out how quickly the plants respond to this gesture.
Vegetables such as pumpkins and cucumbers drink it willingly, and the aromatic – sage, rosemary, oregano – respond with more intense and fragrant leaves. Better to give it in the evening, so the ground absorbs everything calmly. There are those who swear that, after a few weeks, the vegetable garden almost seem to thank with more living colors and faster growth.
Small precautions for safe and effective use
The golden rule? No salt. And no hot water: cooking the roots is not the result you are looking for. Do not keep it for more than a day and alternate the types of water to give plants a varied menu.
So you get a balanced nourishment, without chemistry and without expenses. In the end, a simple gesture is enough like saving the water of the pasta to have a vegetable garden that surprises.
Maybe, the next time the water drains in the sink, we will think of those tomatoes waiting only a little help to become sweet and juicy.
Photo Ai
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