The Palisadian-Post has partnered with locally founded environmental organization Resilient Palisades to deliver a weekly “green tip” to our readers.
One of the simplest and most powerful ways Palisadians can help our planet is by diverting our organic kitchen scraps from landfills. The most sustainable way of doing this is composting.
But this green tip is not about composting. It’s a few, fun ways you and your family can use your kitchen scraps to feed your indoor (and outdoor) plants without the need for harsh, store-bought chemicals.
The happier your (indoor) plants, the better they’ll be at removing carbon dioxide and other pollutants from your home.
Avocado seeds: Blend dry and feed directly to soil, then water. They’re packed with potassium and phosphorus, which plants love and need.
Avocado skin: Blend skins with some water and feed a few tablespoons to soil for a quick nitrogen boost.
Egg shells: Rinse, boil and bake for 20 minutes at 250 degrees. Blend them into a fine powder then sprinkle on soil for a calcium boost. (You can add to your own smoothies, too.)
Orange peels: Blend dry peels, then add very little water to turn into a paste. Add to the base of soil to keep aphids and ants away. Gives a nitrogen boost, too.
Pomegranate peels: Chop up, blend with water and feed directly to soil. Packed with potassium, phosphorus, iron, copper and zinc
Potato skin: Toss potato peels in a cup or bowl and add boiling water. Let sit for about two hours—the longer the better. Then strain the orange-tinted water and feed the liquid directly to your plants. Provides phosphorus, magnesium and calcium.
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