Egg shells and tea leaves

For those of us who are unable to have a compost heap (and there are few compelling reasons for this, including laziness), I would recommend the shortcut of saving the egg shells and used tea leaves from your weekly consumption.

My grandma used to crush eggshells into her potted roses and I started to do the same last year. Eggshells are rich in calcium, add valuable nutrients to the soil and improve drainage. Strewn around the base of young plants, the sharp edges of broken egg shells also serve as a deterrent for slugs.

Recently, during a spring clean of my kitchen I found an old ceramic teapot that has a glued-up handle making it rather unsuitable for tea, but certainly could serve as a decorative storage for used tea bags in our pantry. Tea leaves break down to provide humus for the soil and they contain trace minerals that are good for plants.

Over the weekend, my tea pot and the egg-shell container were brimming, so I emptied the crushed egg shells around our roses and tore up the tea bags around the base of our peach tree. It is important to crush egg shells as finely as possible so that it breaks down more easily into the soil. Tea bags should be torn as most tea bags in the UK are not made of degradable material.

This weekend was the definite signal that spring is here. There are daffodils everywhere you look around the country and our garden is kicking into gear as well, with blooms of hyacinth and buds of cherry blossom and peach.

We planted three young climbers against the back wall, two yellow honeysuckle and a passion flower, supported by little tepee shaped stakes which should be adequate till we can create a trellis.

Have made first step towards growing our own veg. Sowed seeds for French beans, courgettes, basil, tomatoes, carrot and kale, and a few sunflower seeds too, and have left them to work their magic in little pots on a warm window sill.