Orchids can bloom for longer with the help of a common kitchen scrap that is often thrown away, according to a gardening expert. LeAnne Samuelson from Prestige Botanicals suggests using leftover brewed black coffee as a natural fertiliser to encourage more frequent flowering.
To make the homemade booster, mix one part cooled black coffee with four parts water and one tablespoon of apple cider vinegar. Feed this solution to the orchid once a month instead of regular watering. Any leftover mixture can be stored in a sealed container in a cool, dark cupboard.
Coffee provides natural nitrogen, which supports lush foliage and vigorous growth. However, Samuelson warns against overuse, as coffee is slightly acidic and too much can harm the plant. Signs of over-fertilisation include white crust on the bark or soil, browning leaf tips, and black, mushy roots. She advises starting with a light dose and observing the plant's response.
Another kitchen scrap that can benefit orchids is banana peel, which is rich in potassium and phosphorus. Blending the peel into a smooth puree and applying it to the soil every few weeks can help stimulate new foliage and blooms.
