Every amateur gardener wants to use natural ingredients as fertilizer, avoiding chemical compounds. For example, banana peel is a great option for this purpose. Below are recipes for the preparation of really working tools.
Beneficial features
Many people ask the question "Why a banana peel?" in fact, everything is elementary: it contains many useful substances, namely potassium, phosphorus components and calcium. And this is exactly what plants need so much in order for them to be fruitful and healthy.
Burying
The most basic way to fertilize a plant is to finely chop and bury the rind of the yellow fruit. Even very weakened and almost lifeless plants will react to this with a bang. Dry twigs will slowly begin to grow over with young leaves.
Roasting
This may not sound promising, but it is actually a great fertilization method. You need to take foil paper and spread the finely chopped banana leftovers on it. Bring them on fire to such a state that they turn into gruel. Next, it is necessary to let the future fertilizer cool down, and then feed all the plants with this composition: some for treatment, some for prevention. In both cases, the method shows excellent results.
Soak
Another good method of treatment and prevention of potted flowers is to water with tincture of banana peels. To do this, you need to take two or three main ingredients and fill them with water at room temperature. Leave such a tincture for two days, and then you can begin to fertilize, diluting the finished composition with water in a one-to-one ratio.
Drying
Also, whoever has the opportunity, can fruit peels. And then just use them when transplanting flowers, placing the dried product at the very bottom. So, throughout the entire growth, banana waste will give all its useful properties to the root system of the flower, saturating it with phosphorus, which is so necessary for young plants.
The main thing is not to spread fertilizer into the upper layers of the earth, the product will quickly become moldy and the result will not be so positive.
