Gardening: ‘Make the most of vitamins’ cooking water hack can boost your houseplant health

Royal Horticultural Society on 'hard to kill' houseplants

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Houseplants are a great way to liven up any home by adding a splash of colour. Not everyone finds it easy to care for houseplants, but what if there was a way to make your indoor plants thrive while saving on water? Research has revealed that the average person in the UK uses 142 litres of water a day.

Your leftover cooking water could be a great way to cut down on water and save you money while providing your houseplants with vital vitamins.

Denby have put together a hack which uses leftover cooking water to help houseplants thrive.

Instead of using fertilisers, pesticides or fungicides to help plants grow, you can use the water left over from boiling vegetables to give your plants a nourishing feed.

This helpful hack is believed to improve the leaf shine and health of your plants.

If your houseplants have been looking a bit lifeless and dull, using cooking water could encourage your plants to grow if you use it continuously.

According to experts, a regular houseplant needs around a tablespoon of water each day.

That’s actually around half a litre of water per month.

Instead of using water from the tap, allow your leftover cooking water to cool.

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If the water is too hot, it could damage your plants leaves and stems.

Once the water is cool, pour the cooled water on the base of your plants’ root.

This is known as “bottom watering” and will allow the plant to have a sufficient drink without drenching their foliage.

The vitamins in vegetable water will keep your plants nourished.

Even starch from pasta and potato water will provide them with the nutrients they need, provided it’s unsalted.

Using salt water could actually kill your plant by dehydrating the plant, so make sure there is definitely no salt in there.

Hayley Baddiley, Global Marketing Director at Denby said it’s more sustainable to re-use cooking water and that you can make the most of the vitamins in it.

She said: “There are many reasons not to pour away the water we use during cooking.

“Not only is it more sustainable to re-use it wherever you can, but doing so allows you to make the most of the vitamins that the water has absorbed.

“Water is seen as a precious resource at Denby, and we purify 28 million litres of process water a year, returning it to the water cycle.

“This Water Saving Week, we’d encourage everyone to get creative with their cooking water and see if there are any other uses they can find for it.”

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