Buzz
I’ve never been great at keeping houseplants healthy. Right now, I have three indoor plants that are technically alive, but they’re far from flourishing. It could be the lack of sunlight in the Pacific Northwest (I’ve heard about special lamps for this), my inconsistent watering habits, or maybe my plants just aren’t getting the essential nutrients they need to truly thrive on my windowsill.
Kara Nesvig from The Kitchn, who discovered this advice on East River Nursery, suggests that leftover cooking water might be the perfect solution for my struggling plants. The cooled water from boiling or blanching contains nutrients that seep out of food during cooking. Depending on your meal, this water can provide your plants with valuable phosphorus, nitrogen, and calcium, giving them a much-needed nutrient boost.
Boiling foods like pasta, vegetables, eggs, or potatoes releases micronutrients such as phosphorus, nitrogen, and calcium into the water. Once the water has cooled, it not only hydrates your plants but also acts as a natural fertilizer, delivering essential nutrients that promote healthier growth.
Even if your dinner doesn’t provide plant food-levels of nitrogen, every small contribution counts. Reusing cooking water not only reduces water waste but also saves you some money. (Depending on the number of plants you own, this could add up to a significant amount over time.)
Always ensure the water is completely cooled before using it on your plants. Boiling water can wilt spinach in seconds, so imagine the damage it could do to delicate plants like begonias.
