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Yes, says botanist James Wong, but why would you want to use it? Milk is a rich source of protein, which contains nitrogen – a key plant nutrient needed for healthy leaves. However, the same could be said for almost any organic material, plant or animal. The nitrogen in milk is also only available after decomposition by bacteria and fungi in soil. Not only are these microbes often not present in potting mix for houseplants, but when they are, they produce an almighty odour. Plus, milk is far more expensive per litre than store-bought houseplant food, so it will end up delivering fewer nutrients, in a less accessible form, with a more-than-pungent aroma. Learn more ➤ https://www.newscientist.com/article/... Subscribe ➤ https://bit.ly/NSYTSUBS Get more from New Scientist: Official website: https://bit.ly/NSYTHP Facebook: https://bit.ly/NSYTFB Twitter: https://bit.ly/NSYTTW Instagram: https://bit.ly/NSYTINSTA LinkedIn: https://bit.ly/NSYTLIN About New Scientist: New Scientist was founded in 1956 for “all those interested in scientific discovery and its social consequences”. Today our website, videos, newsletters, app, podcast and print magazine cover the world’s most important, exciting and entertaining science news as well as asking the big-picture questions about life, the universe, and what it means to be human. New Scientist https://www.newscientist.com/