Herbs are easy to grow but the biggest mistake gardeners make is thinking they can all be fertilized the same.
Herbs are a breeze to grow, ideal for sprouting in pots right on your windowsill, but the common blunder among gardeners is the assumption that one-size-fits-all fertilizing applies. Leafy herbs like basil, mint, or parsley absolutely thrive with a substantial dose of nitrogen come late spring, boosting growth speed and enhancing their flavor profile.
On the flip side, woody herbs such as rosemary, thyme, and lavender demand a distinct fertilizing approach. Since nitrogen fuels foliage expansion and could water down the potent taste of Mediterranean herbs, it also risks making them frail and disease-prone.
For those leafy green herbs, a monthly sprinkle of nitrogen-packed fertilizer does wonders, or go green with homemade mixes from used teabags or coffee grounds.
Yet, when you’re tending to woody types like lavender, rosemary, and thyme, they’ll do just fine with a modest meal – a simple once-a-spring feeding to bolster their strength.
Vladka Merva, the herbalist whiz and brains behind Simply Beyond Herbs, discloses her straightforward trick for perking up woody herbs: crushed eggshells, reports the Express.
She said: “Eggshells are a great source of calcium that seeps into the soil as you water it. Calcium is important for plant growth and its nutrition as well as for the soil.
“It helps to maintain chemical balance in the soil and improves water penetration.”
A savvy gardener has unlocked the secret to robust woody herbs, doling out an old-school hack that incorporates a dose of calcium for improved plant health and root development—essential in staving off pesky diseases like blossom end rot.
As it turns out, boosting your soil’s alkalinity is as simple as repurposing your breakfast leftovers; eggshells not only ward off pests with their jagged edges but also enchant herbs such as lavender and rosemary that thrive in more alkaline conditions.
Vladka said: “Crushed eggshells serve as pest control. Slugs, cutworms or other insects are put off by the crashed pieces of eggshells and rather leave.”
Here’s how you can leverage eggshells to perk up woody herbs:
Simply dry the eggshells thoroughly in a warm spot before pulverizing them into smaller fragments—which break down more readily—with a rolling pin, then lovingly scatter them around your plants.
If indoor herb gardening is more your style, particularly with lavender, thyme, or rosemary, those same eggshells can ingeniously double as diminutive pots.
First, use a nimble hand and a sharp knife to slice off the egg’s pointed top, keeping the remainder whole. Meticulously clean them to ensure no remnants of yolk remain – these can attract unwanted insects or mold.
While still damp from washing, take a needle and puncture the base of each shell to create drainage holes, preventing water buildup and ensuring your delicate herbs aren’t subjected to soggy roots.
Fill each eggshell with soil using a tablespoon, leaving about one centimeter of space at the top. You can find herb-specific soil at most garden centers, but for woody herbs, you’ll need a light, sandy, and slightly alkaline one.
Next, just add a few seeds to each eggshell and label them with the name of the herb using a permanent marker. Water them daily, place them in a sunny spot, and you’ll have a flourishing herb garden before you know it.
