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Expired beer poured on flowers can make them grow vigorously, with amazing results

General News By Sophie Bennett 0 views
Many people are very fond of drinking beer, so they stock up some beer at home. If you have leftover or expired beer at home, do not throw it away. Use it to grow flowers and plants, and the effect is superb. Let's take a look below. Preventing and treating chlorosis

Many people are very fond of drinking beer, so they stock up some beer at home. If you have leftover or expired beer at home, do not throw it away. Use it to grow flowers and plants, and the effect is superb. Let's take a look below.

Preventing and treating chlorosis

Acid-loving plants such as camellias and azaleas are especially prone to chlorosis. The effect of treating them with purchased medicine is not so obvious, so you can mix beer with an appropriate amount of clean water, then spray it directly onto the plant leaves, spraying once about every 3 days, and it can effectively prevent and treat chlorosis in plants.

Wiping leaves with beer

First open the beer and let it sit for a while. After the alcohol has evaporated, directly dip gauze or paper towel in some beer, then wipe the leaves directly, wiping both the front and back sides once. This not only wipes the dust off the leaves, but also supplies the plant with sufficient nutrients, making the leaves dark green and glossy.

Promoting flowering

During the plant's growth period, especially for plants that are budding, you can use beer to water them. First open the beer and let it sit for a while. After the alcohol has evaporated, mix the beer and clean water at a ratio of 1:50 and stir evenly, then directly water the plants, and it will help the plants bud better and produce more flowers.

Removing bad odor

When making homemade flower fertilizer, a rather pungent odor is always given off, making it hard for people to accept. In that case, you can add an appropriate amount of beer during fermentation, which can effectively reduce the odor and also effectively increase the fermentation speed.

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