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We are often told to add used coffee grounds to garden soil to perk up plants. But the science doesn’t support this, says James Wong. Coffee grounds, even after brewing, are still a rich source of caffeine. This compound seems to be produced by coffee bushes – at least in part – as a herbicide to suppress the growth of smaller competing plants. The phenomenon is called allelopathy and is a strategy loads of plants have evolved to help reduce the competition for light, space, water and nutrients around them. – 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/