Banana Peels for Gardening

Are banana peels are good fertilizer for plants? We all know bananas are sweet, soft, and popular fruit all over the world. Eating banana peels is also a hot topic and reportedly provided all kinds of health benefits and even teeth whitening 

Their thick fibrous banana peels are great for your plants either by soaking them in water to create liquid feed or placing banana peels directly in the soil, lets have a look if they are really growth-boosting wonders.

Before tossing your banana peels off; here are few ways you can add banana peels to your garden.

  1. Banana Peel Tea

Banana peel tea is like compost tea, this fertilizer uses nutrients leached from banana peels to give a mineral boost to plants. 


  • How to make it:

Take a mason jar, fill it with water, and add a banana peel. Let it sit for 48 hours. Keep it aside for 2 days, then discard the peels by leaving the water in your mason jar. Water your plants as usual with banana peel tea.

  1. Ferment Peels for Bigger Blooms

Fermented banana peels are good mainly for healthy rose plants also benefit any flowering plant. And also use fermented banana peels for healthy plants and bigger blooms in your garden.

  • How to make it:

Put banana peels in a mason jar, and fill enough water so they are submerged. Then put some weight on banana peels to remain underwater. Cover the top with cloth and rubber band (I personally use a loosely fitting top). 

Let it sit for a week while good bacteria do their job and unlock all the nutrients in the peel. If you see a cloudy must it’s okay meanwhile if you see black mold, you have to throw it away and start again. As long as banana peels are below the surface of the water, that’s fine. After a week, put the peels in a blender and dilute puree in water to help them distribute into the ground better. 

  1. Create banana peel vinegar (for acidic soil-loving plants)

Banana peel vinegar works amazing for acidic soil-loving plants. Creating banana peel vinegar gives a nutritional boost to your healthier plant.

  • How to make it:

Slice a few banana peels, add 4 cups of water, and boil. Extract the banana peel juice, filter the juice with a cheesecloth. Add 4 cups of water and ½ tablespoon of sugar then after pasteurizing it for about 10-15 minutes at 60-65ºC and transfer into the sterilized container, half-filled. Cool, then add ½ tsp baker’s yeast for every 8-cup mixture. Allow fermenting for a week. Decant to separate sediments. 

Add 1 cup of vinegar starter for every 4 cup liquid. Cover with a clean cloth. Allow to ferment at room temperature for 2-3 weeks or until a sour odor of vinegar is attained. Decant to separate the sediments. Fill the container to full capacity. Age for a month to produce quality vinegar. Pasteurize at 60ºC for 5 minutes. Filter it in a bottle, seal tightly, label and store.

Caution: 

Dilute it with water right before using it to avoid accidentally burn your plants.

  1. Insect trap

If you are facing a problem with flies in your garden and looking for a non-toxic solution, creating an insect trap might be for you. It’s also a great way to reuse a disposable plastic container and keep it out of the landfills. And it’s eco-friendly and easy to make.


  • How to make it:

First, you need to cut the banana peels into small pieces. And then mix pieces of banana peels with the vinegar, then get some Bottle and punch some holes, large enough to allow bugs to get through into your plastic container. After that pour your banana mixture into the container, and shake well to mix and release the scent of the banana. Finally, place the container outside in your garden to keep down the insect population.

The scent of banana and vinegar will attract insects, and then they will enter through the holes and ultimately down and die in liquid.

Bottom line:

yes, always put your fruit and vegetable scraps in the compost bin: it is much better for the environment than sending them to a landfill. 

Contrary to the hype, there’s nothing unique or even rare about banana peels that require they be treated differently from other kitchen scraps. Even as a source of potassium, there are actually lots of fruits and vegetables that have as much or more potassium than bananas (per gram). Avocados are one example.


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