Egg shells?
April 18th, 2004 by Talitha Purdy · 2 Comments
Which vegetables are appreciative of the calcium in eggshells? I noticed several people mentioning it in the comments. Our chickens are starting to put off a dozen eggs a day, so I’m not exactly short on egg shells (but how shall I use the eggs?). I just wonder what the most effective way to use them would be.
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About Talitha Purdy
In addition to being the primary vegetable and herb grower for Purdyville, Talitha is also chief pickler, canner, and bread baker. She grows flowers in between the vegetable rows and cuts them for arrangements. In her "spare" time she is developing her own sloper and sews many cool presents for her relatives--everything from capes to stuffed animals, and even a teepee!
USDA Hardiness Zone: 4
AHS Heat Zone:
3Location: rural; Southern Tier of NYGeographic type:
foothills of Appalachian MountainsSoil Type: acid
clayExperience level: advanced beginnerParticular
interests: herbs, vegetables, cutting garden
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2 responses so far ↓
1
ro
// Apr 18, 2004 at 8:46 pm
The only thing I ever hear it mentioned for is tomatoes, to prevent blossom end rot. I didn’t have any onion plants left. Sorry.
2
Alice Nelson
// Apr 21, 2004 at 6:16 pm
As far as I know, calcium is one of those trace minerals that can be of use generally. I’ve saved my eggshells and have several milk jugs of them. I untend to use my old blender and pulverize them and use them throughout my garden. They are certaily dry enough. Can you freeze eggs for use later, in quantities that would be useful in a recipe (like three to a package)?