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Benefits of using brewed coffee grounds in your garden - WhatToGrow
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Benefits of using brewed coffee grounds in your garden

Editor

Hundreds of cups of coffee are poured everyday and often the grounds are just thrown away or worst poured down the kitchen sink causing blockages. There is a more environmentally friendly solution, why not feed them to your plants.

Used coffee ground straight from your French press, expresso machine or Moka pot can be used as a fertiliser, pest repellent and they can also be added to your compost.

Frequently asked questions

Can I just sprinkle coffee grounds on plants?

Yes, you can apply them directly onto the soil around most garden plants.

What nutrients do coffee grounds add to soil?

Coffee grounds contain minerals such as magnesium, calcium and nitrogen and micronutrients including calcium, magnesium, boron, copper, iron, and zinc

Plant Fertiliser

They contain natural nutrients that plants use for growth. They have high level nitrogen and contain potassium and phosphorus, as well as being a source of moist organic matter.

Always check the acidity of your plants, some require more or less acid in their fertiliser.

Vegetables that like coffee grounds

  • Tomatos
  • Potatoes
  • Cucumbers
  • Peppers
  • Carrots
  • Radishes

Pest repellent

They also make an eco-friendly and effective pest repellent. Left over from your daily coffee ritual, is a versatile and naturally derived instrument for deterring undesirable pests.

Create a barrier around your plants or simply sprinkle on ground to protect seedlings. You can also mix them with water and use them as in a spray bottle.

Compost

As well as their ability to repel pests, grounds bring significant advantages to composting. Their nitrogen content accelerates the decomposition process, progressively reducing the attractiveness of your compost heap to pests. Add grounds to your already established mix of kitchen scraps, fresh plant trimmings and eggshells.

It can be tempting to add every spent coffee filter but be careful, the balance of acid and alkali. Keep it to around 20-30%.