How to use milk in the vegetable garden and in the garden and why it works

Using milk in your garden and in your garden will probably prove a surprise to many. The amino acids, proteins, enzymes and natural sugars that make milk a food for humans and animals are the same ingredients used to cultivate healthy communities of microbes, fungi and beneficial bacteria in compost and garden soil. Raw milk is the best because it has not been exposed to heat that alters milk components that provide a perfect food for soil and plants, but any milk will provide nourishment and benefits. Using milk on crops and soils is another ancient technique that has been lost for large-scale modern industrial agriculture.

Milk is a fungicide experimented by research and a soft-bodied insecticide – insects have no pancreas to digest milk sugars. Dr. Wagner Bettiol, a Brazilian research scientist, discovered that milk was effective in treating oidium on zucchini. His research was subsequently replicated by New Zealand melon growers who tested it against the main commercially available chemical fungicide and found that milk exceeded everything else. To their surprise, they also discovered that milk worked as a leaf fertilizer, producing bigger and tastier melons than the control group.

Recently, David Wetzel, a farmer from Nebraska, completed a 10-year study on the application of milk at different levels to his pastures and recorded the results with the help of Territorial extension agent Terry Gompert, a university soil specialist. , pest and insect researcher.
What they found was surprising: the production of grass has increased dramatically; the porosity of the soil or the ability to absorb air and water doubled; activity and populations of microbes are increased; the cows were healthier and produced more milk on the treated pastures; the level of brix or sugar in tripled pasture, indicating that more nutrients were stored in the grass than before. The grasshoppers have abandoned the treated pastures – the sugars are a poison for the soft-bodied insects as they do not have a pancreas to process the sugars. This also explains why insects will leave the plants alone healthy and high in brix, as they contain more sugar than those stressed and sick. Milk works as a fertilizer.


How to use milk in the garden

Reading these data (and not only), it is possible to use the milk in different ways, which we will list later:

1. As a disinfectant

According to Michigan State University, “milk has proven to be an effective alternative disinfectant for greenhouse tools to prevent manual transmission of viruses.” Instead of using a toxic bleach solution to disinfect garden pruners and scissors, immerse them in milk to disinfect them. Milk also prevents the transmission of many diseases of the tomato as the tobacco mosaic virus. As a bonus, the tools do not corrode or rust when they are cleaned with milk.

2. As a fungicide

milk can be used successfully to combat fungal diseases such as mold and fungi. Spray a mixture diluted on the surface of the leaves of the plants reduces their susceptibility to fungus infestations. Milk is also a powerful additive to improve the adsorption of pesticides and prevent the outflow caused by strong winds and rain.

3. As a fertilizer

Since milk is a good source of calcium, you can use it occasionally to nourish your plants. This fertilizer can be used for vegetable plants such as tomatoes, peppers and zucchini that suffer from rot. If you have spare milk, use it diluted (50% milk and 50% water) to water the plants around their base or use this solution as a leaf spray.

4. Check the aphids

Milk can be used to control aphids. Research conducted by Punjab University in India shows that the use of cow’s milk is effective against aphids, thrips and mites. According to the published post, high concentration milk (whole or 50%) was harmful to aphids.
Associate professor Linda Chalker-Scott, an urban horticulturist at Washington State University, also writes that “The leaves coated with a milk spray may be less vulnerable to the attacks of aphids” in his article.


6 ways to use coffee in the garden and in the vegetable garden

The generations before ours have taught us that coffee pots can be excellent natural fertilizers for garden and home plants and that, often what could be considered a waste, is actually an excellent product of reuse.

In this article we went to find out how plants and garden can generally exploit coffee in every state and love it almost as much as we love it.

1. Use coffee grounds in the vegetable garden.

This technique can bring great benefits to green leafy vegetables because it ensures slow nitrogen supply and lowers Ph, ensuring a strong and healthy growth of the vegetables themselves. The best solution is to mix coffee grounds on the ground at seed planting times to eliminate parasites, fungi and pathogen worms.

2. Fertilize roses with ground coffee beans.

What makes coffee very useful is that it has a high nitrogen content and can slightly change the Ph, increasing flowering, running the soil and thus creating a favorable means to support the growth of worms that naturally fertilize the surrounding area. On roses, you can also use tea.

3. Prevent fungal diseases

The antifungal and acidic properties of coffee make it an ideal supplement to eliminate pathogenic fungi and prevent the onset of debilitating plants, such as coffee rust. In practice, coffee grounds can suppress pathogenic fungi, including fusarium, pythium and sclerotinia.

4. Change the color of flowers

The dark brown coffee color of the morning can effectively turn the hydrangea into blossom blue! This is because coffee grounds have a capacity to lower the pH of the soil and hydrangeas change the color of their flowers in acidic soil.

5. Keep pets away from flowers and plants

Spraying used coffee grounds or even solid coffee beans on the soil, on leaves and around the plants can help keep pets away. It is simple, animals have a powerful sense of smell, and while the scent of coffee can elevate your senses, it has the exact opposite effect on your feline, hyper sensitive. For better results, spread a mixture of coffee grounds and orange peels.

6. The coffee is “good” for your evergreen tree

Evergreen trees like fir, pine and magnolia seem to benefit from slightly acidic soil. And ground coffee helps to change their pH as desired. However, it is advisable to do a pH test of the soil before proceeding with the administration of excessive coffee doses.

Rosemary: Cultivate a fragrant aromatic herb

Also known as Rosmarinus officinalis, rosemary is a shrub of the Lamiaceae family and has been known since antiquity for its aromatic and therapeutic properties. Its name comes from Latin and means, literally, sea dew. The plant, coming from the Mediterranean countries, develops spontaneously especially along the coasts, but also on the hills and even along the cliffs. The leaves of the rosemary are coriacee, lanceolate and dark green, while the flowers are usually between purple and indigo, sometimes blue or white. The shrub also has highly resistant roots and light brown stems and branches. The fruits are dark, smooth and elongated. Because of its pleasing appearance, rosemary is sometimes used as an ornamental plant.


For its size, rosemary can be cultivated in small gardens and even at home, within a suitable pot. The ideal soil for this plant is light, fresh, slightly alkaline and characterized by good drainage: it is necessary to avoid necessarily water stagnation, which could cause unpleasant problems such as rotting roots and the onset of fungal diseases . It may be useful to place on the bottom of the pot of terracotta or expanded clay pots, materials that can drain the overflowing water. It is also important to carefully choose the size of the container as the rosemary can grow up to about three meters: the size of the stalk should be kept by selecting a non-large pot. As regards watering, the operation must be carried out regularly, but at the same time in moderation, in order to avoid water spills mentioned above. Better use of lukewarm water and free of limestone, to be administered to the plant only when the soil is completely dry. If rosemary is grown in pots, it is important to place it in bright places, possibly next to a window or balcony. However, it is advisable to avoid prolonged exposure in the sun, especially during the hottest months of the year.

There are numerous beneficial effects of rosemary. This plant is frequently used in the culinary field to flavor the foods and is highly appreciated for its medicinal properties. The shrub in question, in fact, is able to stimulate appetite and digestion and help the gallbladder, the nervous system and the liver. According to some, it even contributes to cure asthma. Rosemary, moreover, can be used for the production of ointments and excellent macerates to relieve rheumatic and arthritic pain. In addition, essential oils are obtained from this shrub with emollient, purifying and toning effect for the skin. In some cases, rosemary infusions are used for gargarism.

Radish: cultivation, characteristics and properties


There are many different types of radishes. In the markets and in the supermarkets you can find radishes from the classic round or elongated shape. The colors are also very different from one variety to another and can be red or white. There is then giant radish, coming from Asian countries, better known as Daikon. The most noticeable product freshness signal is given by the leaves, verifying that they are not over-dried. The best and most interesting radishes from the food standpoint are the small ones. The largest radishes, in fact, are more woody and less tasty. Radishes in Italian cuisine are presented mainly raw, eating only the root, that is the red or white end, while the leaves are discarded and not considered tasty.


The cultivation of radishes is always made from seeds, purchased at a garden shop or in envelopes that are commonly found in supermarkets within dedicated department stores. Cultivating radishes is extremely simple and fast, being one of the varieties of plants that grow in the garden more quickly. From sowing to harvest can only last only one month. Except for extreme heat periods, radish can be sown in all periods of the year, including winter, provided it takes place within greenhouses or sheltered environments. The main thing to consider is the soil because, like other species that grow under the ground, such as carrots, an excessively tough and compact subsoil could undermine its proper development. Watering should be moderate to the actual need, avoiding excessive watering by manual irrigation. In spring, regular seasonal weather precipitation should be more than sufficient to ensure the necessary water supply. You must also pay attention to the stagnation that could cause dangerous rotting. Harvesting takes place by completely grubbing the radish from the ground. Preferably, it has to be scaled by sowing with the same process to always have a fresh product. The radish, when it is about to mature, let’s glimpse the top emerging from the ground. This is the first signal that radish is ready to be harvested and brought to the table.

Use of radishes

Radishes are cultivated almost exclusively for food purposes. Raw radish can be consumed as a side dish, in combination with other raw or cooked foods, or in a salad. A very interesting variant is the appetizer, with the radish that can be cut and filled with cheese, with a sauce or simply can serve to garnish a dish. The particularity of the radishes is mainly represented by the spiciness, which makes them excellent to be eaten especially in the spring when they are fresh. Radishes have very little calories and they contain calcium, iron and phosphorus, along with important vitamins such as C and B. In addition, radishes are found in folic acid, which is very interesting for pregnancy. The radish has other uses less than the food: phytotherapy, diuretics and purifiers.

Basil: how to grow it in the house or on the terrace

Aromatic and bright green color basil is a herbaceous plant, a symbol of the beautiful season that can not be missed in a home. Ideal to grow in a vegetable garden, lends itself to vegetation even in pots and give a verve note on the kitchen shelves or on a balcony. The basil belonging to the Lamiaceae family is native to India and tropical Asia and found spread in Italy in 350 BC. In the times of Charlemagne. A royal plant, as suggested by the etymology of its Greek name Basilicum, which is made up of branched oak leaves and oval lanceolate leaves of varying intensity of green and can reach 60 cm in height. There are more than 60 varieties, the most popular and precious being the classic Basil or Genoese, which is characterized by its particular aroma of jasmine, licorice and lemon.


Basil for growing and growing needs a mild climate and a soft and highly drained soil. To begin cultivating it, you buy seedlings from the nursery or by sowing. For the latter it is good to prepare the soil by enriching it with organic fertilizer and compost and proceed with regular and daily watering to develop the seedlings. Sowing in a closed place can be carried out between January and March, in a garden or outdoor pot from March to May. Once the seedlings have been obtained, these must be thin or you can place the best in a small jar, inserting ridges and pebbles on the bottom to favor drainage and soft soil enriched with organic fertilizer. To have lush plants it is essential to place the containers in sunny places such as a sill or balcony and water them regularly and abundantly avoiding water stagnation.

Property and use in the kitchen

Basil rich in vitamins, mineral salts, flavonoids and antioxidants, if consumed raw is a valid antiage that counteract the signs of time and the action of free radicals, helping the body to stay young. It has anti-inflammatory and antibacterial properties, it helps digestion and is able to fight stress and fatigue.

Basil is one of the protagonists of the Mediterranean cuisine and diet. It is the main ingredient of Genoese pesto, a sort of sauce made by rubbing leaves with evo and pine oil, perfect for seasoning pasta, pizza or spread toast. Raw basil leaves can not be missed in tomato sauce, salads and soups. It finds wide use in the form of essential oil in aromatherapy, to counteract insomnia and improve mood. It is also an excellent natural repellent for flies and insects, for which it is toxic.

Zucchini: cultivation and various properties


Zucchini are part of cucurbitacea. The same family includes other vegetables such as cucumber, pumpkin and other fruits such as melon and watermelon. This type of vegetable requires pollination, as the flowers on the same plant can be both male and female. From the male flower occurs the pollination of the female one, which subsequently ingests producing the fruit. Zucchini varieties are many and differ mainly in shape and, of course, in flavor. The traditional Geneva zucchini is the elongated green color. Other varieties can be rounded, especially indicated for stuffed recipes, since it is sufficient to cut and empty them to obtain a perfect vegetable to be filled with a filling. Like other species of garden plants, courgettes are also produced from South America and imported around 1500 to the lands of Europe. Today it is one of the most popular vegetables on the tables of Italians in all seasons, as it is possible to easily find zucchini cultivated in a warm greenhouse to be eaten fresh during all months of the year.


Before trying to grow zucchini you need to decide where you want the transplant. Zucchini, in fact, can also be grown in pots, for example on the terrace, a trend that goes very fashion recently, being able to extract vegetables on balconies and in urban contexts where the available green is lacking. The choice of the container is of prime importance, as courgettes can occupy an area of 1 m x 1 m, under cultivation conditions in the field. The jars, therefore, will have to be deep enough and large, at least 50 cm in diameter, to get some small but very good fruit. The soil should be prepared in advance, making it soft and avoiding stagnation of water. For potted plants, it is important to check that there are in the underneath the pins for excess water spillage. In the garden, however, you have to work energetically to keep it deep, trying to break the toughest clods. An anticipated fertilization of a few weeks is perfect to absorb the necessary nutrients to the soil. You can then repeat the operation with a subsequent fertilizer at flowering time. Zucchini should be harvested just as the flower blossoms, trying not to make it rot on the plant. Collecting them regularly, however, stimulates the production of the plant.


Zucchini are a delicious and extremely valuable nutritional food. Most are made up of water and contain a good level of vitamin A and C. Potassium, calcium and phosphorus are also present, with a very low content of fat and calories. Zucchini is a very digestible food, which can be consumed by everyone and is very good for young children in the stages of childhood and growth. Younger people especially appreciate the zucchini flowers, better if pastured and fried. Of course, this type of cooking involves using some extra fat but the delicacy is assured. Zucchini can be prepared to steam, boiled, to enrich the sauces and to season the dough.

Peppers: cultivation and properties


Peppers are vegetables that belong to the solanaceae family such as potatoes, tomatoes, aubergines. The origin of the plant is doubtful, though it is believed to be native to South America. Peppers and spicy peppers are part of the same species and have very similar characteristics. They are grown as annual plants, ie planting them in the spring, picking them up after ripening and subsequently grinding the plant. It is a summer vegetable par excellence, since it is the true protagonist of market benches, with glittering colors and different shapes. There are many varieties of peppers, including the best known are red and yellow ones. There are also green peppers, just as good to eat, to be harvested again in ripening. A separate chapter is occupied by so-called fryers, smaller sized peppers, just to be fried in a pan.


Peppers are practically spread all over the world, even if they fit best in contexts where the climate is warm enough. In Italy, for example, despite being produced in every region, the best places to get generous and higher-quality productions are those of the south. Cultivating peppers is not a complex practice. However, some important recommendations should be made to avoid exposing the juicy seedlings to excessive cold or even to avoid getting seedlings at all. In fact, the temperature required for germination is quite high and above 15 ° C, including nighttime hours. Therefore, in some areas, it may be preferable to use the protected semen and, in some cases, even heated. Once the seedlings have been populated, wait for the first two leaflets to be “true” in order to be transplanted, making sure to avoid the latest seasonal frosts. Watering should be constant and regular throughout the life of the plant, fertilizing the land prior to transplantation and concurrently with fruit.


Most of the pepper weight is due to water. The rest of the substances contained in pepper are sugars, fibers and proteins. Vitamin C is an important element, especially in yellow peppers. Red peppers, however, are rich in precious beta-carotene. Peppers generally contain magnesium and potassium, with a low calorie content. Chillies, on the other hand, are famous for a different property, or because they are said to consume in quantity is a great natural aphrodisiac. All types of peppers are mainly used for food use. With peppers you can prepare savory sauces and sauces. Or they can be consumed as a single dish, perhaps the classic pepperoni. Contrary to what you think a pepper meal is quite digestible, provided you do not overuse it. Peppers can be used as a side dish, as a second dish or as a pasta condiment. There are so many different ways to cook peppers, both fried and baked. Baked cooking also includes stuffed peppers, breadcrumbs and other veggies for a vegetarian dish or a bit of ground and spice for meat lovers. Peppers, in the kitchen, are a versatile food that in the summer certainly can not miss the table.

Aromatic herbs: it’s time to plant them

With the arrival of spring, you know, the awakening of nature, flowers and all the fragrances that make this season so beautiful, fascinating and colorful starts to resume. Each of us, besides having the chance to grow flowers, also has the opportunity to embellish a garden, balcony and even its daily meals with herbs grown and enriched by personal care every day.


No doubt one of the most cultivated and loved in absolute. Both in the kitchen and in the garden the rosemary is used a lot and, being a plant that grows naturally, is ideal especially for the garden. It can last very long and become very high so try to care for pruning. Water especially during hot times and enjoy the scent that it emanates. your food will get it an advantage.


A little more delicate than rosemary, basil is used in so many dishes and gives the best of itself if fresh and freshly picked from its plant. It is therefore annual, so it lasts a few months and is watered down with some regularity. The ideal for this plant is certainly growing in pots.


Perhaps a little less used than basil, sage can still give great satisfaction both in the kitchen and from the point of view of cultivation.

In your small garden try not to keep it without water and always adjust the size of the plant and you will see that it will last for a long time.


Here is another very used aromatic herb in the kitchen. It is better to grow it in a pot by carefully watching it or putting it in soft soils, then watering it with some regularity.

Wait for the first tears to sow.


The advantage of cultivating this herb is that, in addition to being aromatic, it also has good ornamental abilities and, thanks to its purple floral is ideal for vases and gardens. Make sure that its position allows this plant to receive at least half a day of sunshine, so that the soil is well soft and drained and that water never misses it and you will have a good result …


The beneficial properties of the mint are infinite and its ideal cultivation in any climate and land area. It is a plant that needs soils rich in humus so if you can, try to integrate or change the soil once a year.

Cultivate the rocket on the terrace and in the garden

Originally from the Mediterranean and Central-West Asia, the rocket is a herbaceous plant also known as Eruca sativa. It belongs to the Cruciferae family and can grow spontaneously both in sea and mountain areas, up to about 800 meters high. The rocket produces leaves often used in the culinary field, the elongated shape and the slightly sour taste that becomes more intense from the summer season. The flowers are small, usually white or light yellow, formed by four petals, while the stems are rather thin. In ancient times, it was attributed to this plant of magical properties: the rocket was even used in love filters. Today it is especially appreciated for its aromatic qualities and the many therapeutic qualities.


It is not difficult to grow the rocket in pots or in small gardens: it, by its size, fits well into the restricted spaces. It is important, however, to comply with certain rules to ensure the best herb condition for the herbaceous plant in question. First of all, it is preferable to have a light show but be protected from excessive winds, which could irreparably damage the leaves. In addition, the rocket feels water stagnations, causing frequent rotting. For this reason, it is important to water the soil with little water at a time, letting it dry completely between one operation and the other. The soil must be slightly dense, light, soft and fresh. If you want to grow the pile of rocket, it is advisable to choose one from the diameter of about 20-25 cm and place a layer of expanded clay on the bottom so as to favor the drainage of the soil. The seeds should be covered with little soil, so they do not have trouble sprouting. The ideal period for sowing is spring, but generally the rocket can be planted from March to October. In the case of pest infestations, it is suggested to intervene with home remedies easy to prepare such as macerated nettle or garlic infusion.

The rocket is often used to prepare salads and to enrich different types of dishes with its peculiar bitter flavor. This plant, moreover, contains important mineral salts and vitamins, including C, A, K and B5. Very appreciated is the pesto made from the rocket, great for accompanying a good pasta dish. Additionally, this herbaceous plant produces a decoction with purifying and diuretic effects. Therapeutic properties include antibacterial and antitumoral agents due to sulphoraphane. The rocket has the power to help digestion, to stimulate appetite and to protect stomach mucous membranes, helping to fight gastritis.

Spinach: cultivate them in pots and in the vegetable garden


Spinach is a very interesting vegetable, both in terms of nutritional principles and the ease with which it is grown. Popeye, the famous cartoon, ate spinach to become strong. Children have this image, which certainly does not harm anyone, and which, in fact, stimulates a child’s favored approach to this vegetable. There are varieties of spinach that differ mainly due to the leaf type. The Matador spinach has the typical greenish coloring, with large, fleshy leaves. It can be grown both in winter and summer. The Butterfly variant is best suited for sowing during the autumn season. Verdil, on the other hand, is a fast-growing winter spinach. Finally there is the Giant winter spinach, with dark green leaves and very fleshy. It is resistant to freezing and the harvest is expected in the hardest months of the year. Even for this peculiarity, spinachs are loved by those who grow, just because they can be consumed fresh in times when you do not have many other vegetables to pick.


Cultivating spinach is fairly simple. It is one of the easiest vegetables to produce for domestic consumption. They have a fairly rapid cycle and germination is fast. They can also be grown under cool conditions, and even some varieties are very resistant to stormy winters. Spinach can be sown in the field or in the pot. Potted cultivation has no problems. Nevertheless, one must consider that for a large amount of spinach it is necessary to opt for cultivation in the garden on a discreetly large plot. The spinach that is grown in the jar, however, is great for salads, to be eaten raw together with other vegetables and with a good extra virgin olive oil seasoning. Following the directions on the seed envelopes, you can practically go all year long, and you can also choose to sow, or at least, to have a fresh product at your fingertips, based on actual family consumption requirements. Leaves can be picked at any time, considering that small ones are tastier for salads, while large ones can be used for other recipes. As a very low growth vegetable it is recommended to wash the spinach well before consuming it, to be sure to completely remove residual soil traces.


The idea that there is a great percentage of iron in the spinach is not exactly the same. There is actually iron, but it is not even comparable to that contained in a common slice of meat. Spinach, however, is rich in important nutritional principles. The antioxidant properties of spinach are useful for the prevention of cardiovascular diseases. These advantages are added to other positive features such as laxative and purifying. Spinach also contains minerals and vitamins as well as the most important folic acid. Obviously fresh and raw spinach keeps these properties unchanged, while letting them soak or cook them in boiling water reduces some of these beneficial effects.