In Scandinavia, we have a high rate of coffee consumption, the highest per capita in the world, in fact. As such, leftover coffee and coffee grounds are a gardening resource that is available in abundance here.
So far, I have found it works in the following ways:
LIQUID COFFEE (leftover)
- Collect, and allow 2-3 days to ferment outdoors in a watering can; dilute with water and apply to high-nitrogen demanding crops like lettuce and corn
- Spread around delicate crops to repel insects of all sorts, but especially to repel slugs and snails around leafy vegetables.
- Spread around flower beds to repel cats, rats, and dogs.
- Mulch into the soil in large quantities around acidic soil-loving plants like rhododendrons and blueberries. Research has shown coffee grounds actually lean towards neutral pH as they decompose, so mix with a shredded leaf mulch such as oak to get a higher level of acidity. Either way, it’s high in nitrogen (10%).
- Used coffee grounds are usually sterile; they can be used to grow edible mushrooms.
- Worm food! Coffee grounds are a big hit in the vermicomposter.
- Sheet mulch in vegetable beds to deter fungal diseases: coffee grounds host their own fungal colonies, which suppresses other fungal growth (and diseases like damping off, blight, etc.)
#garden hacks #compost #soil #coffee #mulch #pests
Do you use coffee in the garden?