Banana peel water, often called “banana tea” or liquid fertilizer, is a sustainable, organic method for creating a nutrient-rich supplement for plants. This process extracts beneficial compounds from discarded fruit skins, delivering essential micronutrients to the soil. The final liquid is particularly high in potassium, which supports overall plant vigor, along with phosphorus and calcium. This article details the practical steps for preparing the infusion, determining the correct soaking duration, and applying the finished product.
Preparing the Peels for Soaking
The preparation of the peels directly influences the final concentration of the liquid fertilizer. Begin by selecting healthy peels; if the bananas were not organically grown, wash the skins thoroughly to remove surface residues. All adhesive stickers must be removed completely before soaking.
Physical manipulation of the peels is necessary to increase the surface area available for nutrient transfer into the water. Chopping the skins into small pieces, typically a half-inch to one inch in length, accelerates the extraction process significantly. This exposes more cellular material, allowing water-soluble compounds to dissolve more readily.
The ideal ratio for the initial mixture is generally one to two medium-sized banana peels for every liter of water. Place the chopped peels into a non-reactive container, such as a glass jar or food-grade bucket, and cover them completely with water.
Determining the Optimal Soaking Duration
The amount of time the peels spend submerged is the most important factor in determining the concentration and composition of the final liquid. The two primary methods—a quick soak and a long soak—yield liquids with different potencies and purposes.
Quick Soak (Banana Tea)
The shorter method, often called banana tea, involves steeping the peels for 24 to 48 hours. This quick infusion extracts soluble sugars and a mild level of potassium, resulting in a gentle, ready-to-use liquid. This method releases fewer nutrients, as significant decomposition has not yet occurred. The liquid is suitable for an immediate, light feeding but lacks the potency of a longer concentrate.
Long Soak (Concentrate)
The alternative is a long soak, which functions more like a fermentation process to create a concentrated fertilizer. This method requires the peels to steep for a minimum of one to two weeks, and sometimes up to a month, allowing for a greater breakdown of the organic material. During this extended period, microorganisms begin to decompose the peels, which is the mechanism that truly releases higher levels of bound nutrients in a form plants can absorb. Warmer ambient temperatures accelerate the fermentation and breakdown process. Visual and olfactory cues indicate when the concentrated liquid is ready, often showing a darker, cloudier appearance and a distinct, slightly fermented odor.
Application and Storage Guidelines
Once the soaking period is complete, the resulting liquid must be strained to separate the finished fertilizer from the solid peel fragments. Removing the solids is important, as decomposing peel material left on the soil surface can attract pests like fruit flies. The spent peels should then be discarded or added to a compost pile for continued breakdown.
The strained liquid, especially if it was a long soak, is a concentrated product and requires dilution before application to plants. Failure to dilute the concentrate can result in a condition known as nutrient burn, which damages the plant roots and foliage. A conservative and effective dilution ratio is typically one part banana water concentrate to four or five parts of fresh water.
For an even gentler application, some gardeners use a ratio as dilute as one part concentrate to ten parts water. This diluted fertilizer can be applied directly to the soil around the base of the plants, typically once every one to two weeks. This frequency provides a steady supply of nutrients without overwhelming the plant’s root system.
Any unused banana water concentrate should be stored in a tightly sealed container to slow further fermentation. Refrigeration can prolong the usability of the liquid for approximately one to two weeks, preventing it from becoming overly acidic or developing unwanted microbial growth. It is best to use the liquid relatively quickly after straining to ensure its potency.