Cut Back On The Lovin'

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About ten days ago I posted a concern about my indoor lemon balm plant having browned leaf edges. Well, after careful determination and eliminating possible problems, I came to the conclusion that I had been over-watering the plant and giving it too many nutrients.

So I did what any good mom gardener would; I stopped showing the plant so much love, attention and water.

Then with its browned edges

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Now with less watering and nutrients- would you look at my beauty! The browned edges are going away and are less visible. I may have saved the plant with my quick thinking and research.

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So I guess my diagnosis was spot on with the watering. I changed up the technique and viola! All is better.

Sure you can see some browning still along a few of the edges, but nothing like it was two weeks ago. There is even NEW growth! I am ELATED!

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Image Source

Overwatering

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According to SFGate these are things to consider when you suspect over-watering of plants:

• Proper watering can help prevent problems.
• Refrain from following a set schedule for watering and instead let the soil partially dry before watering the plant.
• Water deeply and less frequently to encourage deep root growth.
• Deep, thorough watering will promote healthy plants.
• Regularly check for signs of over-watering by gently removing potted from their containers or digging into the ground near the plant’s root zone.

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What I Have Done

I have been intuned to my watering schedule with all my indoor plants now. Instead of just watering or plopping the water into the container or bucket. I go into the soil and water to the roots; not the stem.

I only used the nutrients once since my first concern almost two weeks ago and I think they are getting enough, as I see no further signs of too much.

I have the new lighting system and have set up a schedule, rely more on the south facing windows' natural sunlight and more or less 'filling in' when artificial lighting is necessary.

Doubled check all containers to make sure proper drainage was enough.

On A Different Note: DID YOU KNOW...

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Any small/regular mouth mason or canning jar will easily have a store-bought Parmesan cheese lid fit it? I use these on many of my sprinkle spices (ie. crushed red pepper, minced onion and garlic). This way I can store the spices and seasonings in mason jar but still have the convenience of sprinkling into and onto food.

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