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    Sept. 30: The Nashville Herb Society presents Through the Garden Gate: A Glimpse of Edwardian England, 8 a.m. – 3 p.m. at Cheekwood Botanic Hall. Celebrate the gardens, foods and flowers that delighted Downton Abby family and friends at the turn of the 20th century. The event begins with a hearty Edwardian breakfast, followed by three speakers: Marta McDowell on Beatrix Potter’s Gardening Life; Geraldine A. Laufer on Tussie Mussie – Victorian art of expressing yourself in the language of flowers; and Terry White, The English Garden event florist . Registration includes breakfast, box lunch in the garden with music, English tea and cookies. To learn more or to register, visit www.herbsocietynashvlle.org.

    Tips & tasks – September

    Cut the dead tops of coneflowers, but leave enough for goldfinches to enjoy the seeds.

    Plant cool-weather vegetables for a fall crop: spinach, mustard and turnip greens, radishes, leaf lettuce.

    Start a new lawn of cool-season grass, such as fescue, or refurbish or repair establish lawns.

    Don’t let the soil of newly planted grass dry out. New grass needs about an inch of water per week.

    It’s still warm, so continue to water and weed garden beds as needed.

    Remove dead foliage, spent flowers and other garden debris; replenish mulch as needed.

    Continue to harvest produce, which may be getting a boost now from slightly cooler weather. Keep watering sage, rosemary and other perennial herbs so they’ll be in good shape to get through winter.

    Prepare to bring houseplants back indoors: remove dead leaves, scrub soil from the sides of the pots, treat for insects. Bring tropical plants in before nighttime temperatures dip to 55 degrees.

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Coffee grounds as mulch? Don’t do it!

I get coffee grounds from my local coffee shop. Can I use them directly on the soil as mulch (without mixing anything into it except to rake it into the soil)? The grounds are wet when I get them from the coffee shop. Should I let them dry out a little before putting it on the soil?

coffee groundsIn just about every listing of “ingredients” for a successful compost pile, you’ll find coffee grounds among the nitrogen-rich kitchen waste “green” ingredients that make up the mix. But it’s a mistake to use coffee grounds alone. They are very acidic, and over time will change the pH of the soil – the measure of its acidity or alkalinity – to the point that plants that prefer alkaline soil will suffer. Even around plants that prefer acid soil – blueberries, azaleas, rhododendrons – you will likely find that an overabundance of coffee grounds make the soil too acid and will damage the plants.

This information is from gardening expert Mike McGrath, whose gives out garden advice in a radio program, in print and other formats, including the website of the eco-friendly retailer Gardens Alive.

Coffee ground are so rich in nitrogen that you risk creating a “mold bloom” where you spread them “raw.” In addition, the life in grounds alone has been perked away. Create good compost by adding the grounds to yard waste – McGrath suggests four parts shredded leaves to one part grounds by weight.

Other components of good compost can include “green” (nitrogen-rich) items such as fruits, vegetable and fruit peeling and cores, tea bags, egg shells and other kitchen waste, grass clippings, weeds without seeds; and “brown” (carbon-rich) items such as dry leaves, straw and hay, wood chips, newspaper, paper towel tubes, dryer lint, pet hair. Don’t add meat, fish, grease, bones or fat to compost.

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