Before you clean out the fridge and toss those leftovers, check again—your garden might love them. Some common kitchen scraps are packed with nutrients that enrich soil, fuel growth, and even deter pests.
These 9 items may be past their prime for eating, but they’re garden gold when used the right way.
Wilted Lettuce
Don’t pitch limp greens—chop and compost them, or bury them directly in garden beds to break down and boost organic matter in the soil.
Banana Peels
Rich in potassium and phosphorus, banana peels decompose quickly and feed flowering plants. Just chop and bury them near the base of roses or tomatoes.
Eggshells
Crushed eggshells add calcium to the soil and help prevent blossom end rot in tomatoes and peppers. They also deter soft-bodied pests like slugs.
Vegetable Trimmings
Carrot tops, celery ends, and other trimmings can go straight to the compost pile—or be boiled into a plant-safe veggie broth for watering.
Sour Milk or Buttermilk
Expired dairy? Diluted sour milk can act as a natural calcium boost for plants—especially tomatoes and squash. Use sparingly and water in well.
Cooked Rice (Unseasoned)
A small amount of plain, cooked rice can be mixed into compost to speed up decomposition. Just be sure it’s not greasy or seasoned.
Apple Cores and Peels
Full of nutrients and quick to decompose, apple scraps are compost-friendly and add sugars that help feed beneficial soil microbes.
Sprouted Potatoes
Too sprouted to eat? Cut them into chunks and plant them! They’ll grow new potato plants with very little effort—just give them sun and soil.
Carrot Tops
You can regrow carrot greens by placing the tops in shallow water. They won’t grow new roots, but they make pretty greenery and compost well after.
Before tossing out kitchen leftovers, consider how your garden can benefit. These fridge finds are free, natural, and surprisingly effective at improving soil and supporting plant growth. Waste less, grow more—and let your garden reap the rewards.
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