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Probably, every housewife cooks vegetables at home. Some do it more often, others less often. But one thing remains unchanged: the water after cooking is usually simply poured into the sewer. In the best case, compost or vegetable garden is watered with it, if a person lives in a private house. And this option is not bad, but you can use the water after cooking vegetables even more effectively.
The technology is incredibly simple. After cooking the vegetables, it is necessary to cool the water and filter it from the small remains of the vegetables and you can water the plants. But it is important not to add spices during cooking. This applies even to salt and pepper, which can be harmful to flowers.
Each vegetable gives plants something special: potatoes saturate with starch, carrots with potassium, beets enrich with iron. If you need magnesium - water from spinach, nitrogen - peas or beans. Water after onions (for example, scalding to remove the sharpness) will strengthen the immunity of the plant.
That is, by doing exactly the same household things, you will get a natural fertilizer that does not cost a penny, but is not inferior, and often works better, than store chemistry. And it is definitely safer, so it can be used regularly. In just a few weeks, the plants will have more strength for growth and flowering, and the leaves will become more beautiful and greener.
But it is worth noting that not all flowers respond equally to such feeding. Some need it weekly, others no more than once a month. But there are those who will not like vegetable water. Therefore, look at the reaction of each plant. Water from cooking vegetables will be especially useful for tropical plants, such as monsters, ficuses and ferns. Succulents and cacti also "thank" for such feeding. But it is better to water them not every week, but less often.
