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Scientifically known as Magnesium Sulphate, epsom salt provides magnesium and sulfur nutrients to plants that in turn will increase chlorophyll production.
This natural fertilizer improves your plants ability to absorb essential nutrients like nitrogen and phosphorus from the soil making them greener.
However, according to the University of Minnesota Extension, you need to conduct soil tests before applying epsom salt. As overuse of magnesium sulphate can lead to calcium deficiency.
So, you can’t readily go around throwing epsom salt at the base of the plant and wait for the miracle to happen.
Apart from checking magnesium and sulphur consistency in the soil, there are few plants that don’t like epsom salt.
You must keep magnesium sulphate away from such plants.
How Does Epsom Salt Help Your Plants?
Dilute epsom salt with water
As mentioned earlier, Epsom salt helps plants by supplying magnesium, an essential nutrient for chlorophyll production.
When plants have enough magnesium, their leaves stay greener, photosynthesis improves, and overall growth looks healthier—especially in magnesium-loving plants like tomatoes, peppers, and roses.
It also helps plants use nutrients more efficiently.
Magnesium supports the movement of nitrogen and phosphorus within the plant, which can lead to stronger stems, better flowering, and improved fruit development when a real magnesium deficiency exists.
12 Plants that Like Epsom Salt
Magnesium sulphate is a natural mineral and it’s an integral nutrient of chlorophyll synthesis.
However, the requirement of this micro nutrient is small.
The problem arises when you dump the granulated epsom salt directly at the plant base. You need to first dilute it with water and apply to the plant that needs the trace element.
Below I listed plants that like epsom salt, but use it with care.
1. Tomatoes
Most common vegetables in your backyard can benefit from this natural mineral, but you need soil tests to ensure the garden soil lacks the required amount of magnesium and sulfur.
Epsom salt can help tomato plants by giving them a magnesium boost, which keeps leaves green and supports healthy growth.
It may also help with flowering and fruit set—but only if your soil is actually low in magnesium.
Mix 1 tablespoon of Epsom salt in 1 gallon of water and use it to water the soil around the base of the plant.
Apply it once a month, and only if your tomatoes show signs of magnesium deficiency.
Using too much Epsom salt can mess up the soil, stop plants from taking in calcium, and actually make them weaker instead of healthier.
2. Peppers
Peppers don’t need Epsom salt by default, but in magnesium-poor soil, a small dose can make a noticeable difference. Yellowing leaves are often the first sign that something’s missing.
When magnesium is low, Epsom salt can help peppers maintain greener foliage and support smoother nutrient flow inside the plant.
This can result in healthier plants and better pepper formation—but only when a deficiency is present.
3. Roses
Flowering plants like roses can respond well to Epsom salt, but only when the soil is actually low in magnesium. A quick soil test helps avoid overdoing it and keeps nutrients balanced.
Epsom salt can support roses by improving magnesium levels, which helps leaves stay green and encourages better bloom production.
It may also strengthen canes and improve overall plant vigor when there’s a real deficiency.
You might not expect it, but potatoes can really benefit from a little Epsom salt when the soil is low in magnesium. Since they grow underground, healthy roots and steady nutrient flow make a big difference.
Epsom salt supplies magnesium and sulfur that support strong foliage above ground, which directly affects how well tubers develop below the soil.
As potato plants grow, they need consistent nutrients to size up properly and avoid weak, stressed growth.
Used the right way, Epsom salt can help improve plant vigor and support better-quality, well-formed potatoes at harvest.
5. Spinach
Spinach is a fast grower, and when magnesium is missing, it shows almost immediately through pale or yellowing leaves. In magnesium-poor soil, Epsom salt can help bring back that deep green color spinach is known for.
A small, well-timed dose supports chlorophyll production and keeps leaf growth steady. When used correctly, it helps spinach stay lush and productive instead of thin and stressed.
6. Beans
Beans are generally easygoing plants, but they still rely on balanced nutrients to grow strong. If magnesium levels drop, growth can slow and leaves may lose their healthy green tone.
Epsom salt can step in by supporting nutrient movement within the plant, helping beans grow evenly and set pods more reliably. Used only when needed, it can give bean plants a gentle boost without pushing them too hard.
7. Geraniums
Support stronger growth and richer leaf color by using Epsom salt when soil magnesium is low, especially during active growth.
Geraniums respond well when nutrients are balanced, and magnesium helps them maintain healthy foliage and steady blooming.
Used sparingly, Epsom salt can keep plants looking vibrant without overstimulating growth.
8. Cucumbers
Cucumbers grow fast and need a steady supply of nutrients to keep vines healthy and productive. When magnesium levels drop, leaves may start to yellow, which can slow growth and reduce yields.
Epsom salt can help by supplying magnesium that supports chlorophyll production and keeps cucumber leaves green. Healthier leaves mean better photosynthesis, which fuels flowering and fruit development.
Used only when the soil is low in magnesium, Epsom salt may also support better nutrient movement within the plant, helping cucumbers grow evenly and produce cleaner, well-formed fruits.
9. Lettuce
Encourage greener, fuller leaves by applying Epsom salt early in the growing stage if magnesium deficiency is present.
Since lettuce grows quickly, even small nutrient gaps can show up fast.
A light magnesium boost can help maintain leaf quality and support consistent growth.
10. Eggplants
Eggplants can sometimes struggle if the soil is low in magnesium, and that’s when Epsom salt can help. It supports greener leaves and steadier growth, which the plant needs to produce healthy fruit.
When used in small amounts, Epsom salt can also help eggplants flower better and develop stronger fruits. Just remember—it works best only when there’s a real magnesium deficiency, not as a regular fertilizer.
11. Radish
Epsom salt can support radish growth by improving magnesium availability, which helps plants grow more evenly and stay healthy. When used correctly, it may lead to better root development and overall plant balance.
Radishes are quick-growing root crops, so even small nutrient gaps can affect their size and shape. Magnesium plays a role in enzyme activity and nutrient movement, which helps the plant direct energy toward forming firm, well-shaped roots instead of weak foliage.
However, radishes don’t need heavy feeding. Epsom salt should only be used when soil tests show low magnesium levels, as excess magnesium can interfere with calcium uptake and negatively affect root quality.
Houseplants like palms and ferns can respond well to Epsom salt when they’re low on magnesium. A common sign is pale or yellowing leaves, especially on older growth.
Magnesium helps these plants keep their leaves deep green and supports steady, healthy growth. Since palms and ferns are mainly grown for their foliage, this can help them look fuller and healthier.
That said, they don’t need it often. Using Epsom salt only once in a while—and only when there’s a real deficiency—helps prevent salt buildup in pots, which can stress houseplants instead of helping them.
Important Tips
Don’t use Epsom salt as a regular fertilizer for all plants. It only helps when there’s a real magnesium deficiency, otherwise it can do more harm than good.
Avoid applying Epsom salt without testing your soil first. Guessing can lead to excess magnesium, which blocks calcium and affects overall plant health.
Never overapply or use it too often. Frequent or heavy use can build up salts in the soil or pots, stressing roots and weakening plants instead of helping them grow.
Conclusion
Epsom salt can be helpful for certain plants, but it’s not a cure-all. It works best when your soil is actually low in magnesium and the plant has a real need for it.
Used the right way and in the right amount, it can support greener leaves, better growth, and healthier plants. When used blindly or too often, though, it can upset soil balance—so a little care goes a long way.
Khaja Moinuddin, a computer science graduate, finds joy in gardening and homesteading. Join him on this blog as he shares his experiences in homesteading, gardening, and composting
This classic, easy meatloaf recipe is freezer-friendly, quick to prep, and ideal for busy weeknights, with leftovers you can enjoy throughout the week.
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This Mediterranean shrimp is the kind of dinner you make when you want something comforting and flavorful, but you absolutely do not want to babysit it. Everything bakes together in one dish, there’s no chopping involved, and the flavors feel a little elevated without being fussy. It’s simple, satisfying, and works for weeknight dinners while still feeling a little fancy.
When I’m testing recipes, I have a very specific filter: dinner has to be quick, it has to be easy, and it has to be delicious. If it takes too long, uses too many steps, or doesn’t taste good enough to justify the effort, I’m not making it again. I know how overwhelming it can feel to get into the kitchen after a long day, and the last thing anyone needs is to spend time cooking only to feel let down by the result.
I started making this recipe on a whim after realizing I had way too many jars of olives and no energy to think too hard about dinner. I’ve made it more than six times in the last three months, which is a lot considering how much I recipe test. The food processor handles the chopping, the shrimp bakes quickly, and the flavor is exactly what I want on nights when I’m burned out but still want dinner to feel worth it.
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Key Ingredients
A full list of the ingredients is in the recipe card below, these are just a few ingredients I thought would be important to highlight.
Shrimp (peeled and deveined) – This recipe works best when the shrimp are already peeled and deveined. You don’t want to spend time peeling shrimp or removing tails. I usually buy red Argentinian shrimp from Aldi or Trader Joe’s, and the Aldi ones are my go-to. Having shrimp that’s ready to cook makes this a true low-effort meal.
Kalamata olives – Make sure the olives are already pitted. There’s no reason to add extra work here. They bring a lot of flavor to the dish and are a big part of what makes this feel Mediterranean.
Sun-dried tomatoes – I like using sun-dried tomatoes packed in oil because the flavor is great. When measuring them out, try to drain off some of the oil since the dish doesn’t need extra fat. A little oil sneaking in is fine and adds flavor.
Capers – Capers add a different kind of bite than the olives, which I really like here. If you have them, I recommend using them. If not, you can just add a few extra tablespoons of olives instead.
Diced tomatoes – Use whatever diced tomatoes you have on hand, regular or fire-roasted both work. I do recommend draining off the liquid so the dish doesn’t get watery.
Balsamic vinegar – I always add a splash of balsamic vinegar to help cut through that canned tomato flavor. It’s one of my go-to shortcuts in quick meals like this and helps everything taste more balanced without needing to cook the sauce longer.
Step by step
Add olives, sun dried tomatoes and capers to food processor and pulse until chopped. Drain can of tomatoes. Add tomatoes, olive mixture, white beans, olive oil, balsamic vinegar and spices to a large casserole dish. Stir well.
Top the tomato mixture with raw shrimp (that is peeled, deveined and tails removed). Don’t stir. Bake in 425F oven for 14 minutes. When done baking, stir and serve hot.
Tips for success
Pulse the olive and sun-dried tomato mixture just until chopped, not into a paste.
Combine everything except the shrimp first, then place the shrimp on top so they cook properly without overcooking.
Stir everything together after baking, once the shrimp are cooked.
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Quinoa (optional for serving)
Preheat oven to 425F.
Add olives, sundried tomatoes and capers to a food processor. Pulse until finely chopped.
¼ cup Kalamata olives, ¼ cup sundried tomatoes, 2 tablespoons capers
Drain a can of diced tomatoes. Add the tomatoes to a large casserole dish. Add the kalamata olive mixture along with a can of drained and rinsed white beans, olive oil (you can use some of the oil the sundried tomatoes are packed in if you want), balsamic vinegar, italian seasoning, garlic powder and salt. Stir well to combine.
28 oz. can diced tomatoes, 1 can white beans, 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon salt
Add the defrosted shrimp to the top of this dish (be sure to drain off any of the liquid from defrosting, it’s not good). Don’t mix the shrimp in.
1 pound large shrimp
Bake in 425F oven for 14 minutes
After baking, stir the shrimp in with the other ingredients to get it coated in flavor.
Serve with quinoa, cous cous, rice or pasta.
Recipe tips:
Drain the diced tomatoes before adding them.
Adjust cook time based on shrimp size:
Large shrimp: as written
Medium shrimp: reduce cook time by ~2 minutes
Small shrimp: reduce cook time by ~3 minutes
Nutrition information includes the quinoa.
Store leftovers in the fridge for up to 3 days.
Nutrition Information
Nutrition Facts
Amount per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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Course: dinner
Cuisine: American, Mediterranean
Keyword: baked shrimp recipe, mediterranean baked shrimp, mediterranean shrimp, shrimp with olives and sundried tomatoes
Let others know by rating and leaving a comment below!
Optional Add-Ins
Feta or Parmesan, stirred in at the end if you want a cheesy finish
Crushed red pepper flakes or Calabrian chili oil for heat
Baby spinach, added right after the shrimp comes out of the oven and stirred in until wilted
How I Serve This
I usually serve this Mediterranean shrimp over quinoa to make it a full meal. I cook the quinoa in the Instant Pot so everything is ready in about 20 minutes, but you can absolutely keep this flexible.
Microwavable quinoa or frozen quinoa both work great here. You could also serve this over cous cous, pasta or rice, whether that’s made in the Instant Pot, on the stove, frozen, or microwaved. Use whatever makes dinner easiest that night.
In their natural habitats, ambient humidity would fulfill a portion of their moisture needs, so water vapor is an important element of the environment for these cacti.
Epiphyllums will be happiest in conditions with at least 50 percent humidity.
There are a few different ways you can increase relative humidity, if needed. Misting the foliage with water from a spray bottle is an easy, low budget way to start.
Another method is to situate your houseplants in groupings to create a more humid microclimate.
Finally, if you want to step up your efforts a bit, using a humidifier near orchid cacti is an excellent way to help raise relative humidity.
Fertilizing
Starting about a month after flowering, begin fertilizing your orchid cactus with a gentle, balanced fertilizer to encourage foliage growth.
Young orchid cacti that are not expected to bloom can be fertilized this way starting a bit earlier, in early spring.
Dr. Earth’s Pump and Grow Indoor House Plant Food is a gentle fertilizer with a ratio of 1-1-1 (NPK) that will help nourish the cactus and encourage foliage growth.
You’ll find a 16-ounce pump container of Dr. Earth’s Pump and Grow Indoor House Plant Food available for purchase at Arbico Organics.
This or a similar product can be applied every two weeks from spring through autumn.
And to encourage blooming, switch to a low-nitrogen fertilizer in late autumn, then stop fertilizing during winter.
Be sure to follow the manufacturer’s instructions for application.
Any fertilizers with NPK ratios higher than 10-10-10 should be diluted.
Species and Cultivars
Choosing which type of epiphyllum to grow is lots of fun – there are so many choices!
Epiphyllums are sold as potted plants, rooted cuttings, or unrooted cuttings.
Some nurseries sell specimens that have been identified by their species or cultivar name, while others may just offer selections labeled as “white,” “yellow,” or “red,” in reference to bloom colors.
Now, let’s start looking at a few options!
Ackermannii
Commonly known as “red orchid cactus,” Disocactus ackermannii was formerly classified as an Epiphyllum species.
It’s still commonly referred to as E. ackermannii, which is considered a synonym.
This spring-blooming species bears red flowers that reach up to six inches across, remaining on the plant for a few days.
D. ackermannii. Photo by Georgfotoart, Wikimedia Commons, via CC BY-SA.
Stems range from seven inches to three feet long and have prominent veins and undulating margins.
D. ackermannii received the Royal Horticultural Society’s Award of Garden Merit in 2012.
Commonly known as “curly locks orchid cactus,” this naturally occurring subspecies has undulating stems that look like big, wavy locks of hair on older specimens.
Stems have a prominent midvein.
Classified as Epiphyllum hookeri ssp.guatemalense but also sometimes as E. guatemalense, this member of the Epiphyllum genus produceswhite blooms.
This variety is also sometimes called “curly sue” or Epiphyllum guatemalense ‘Monstrose.’
Oxypetalum
“Queen of the night” is the common name for the most well-known member of the Epiphyllum genus, E. oxypetalum.
This orchid cactus species, also known as “Dutchman’s pipe cactus,” has funnel-shaped, night-blooming flowers that can reach over seven inches wide.
Queen of the Night (E. oxypetalum).
The showy, fragrant blooms are white with gold sepals, and are short-lived, lasting one night only.
E. oxypetalum has stems that can reach up to 10 feet or more.
This species is also known as “lady of the night,” and “night-blooming cereus.” It shares those two names, as well as “queen of the night” with a few types of desert cacti that are members of the Cereus genus, such as C. peruvianus.
You’ll want to be sure you choose the right “queen of the night” for your purposes, since these two types of cacti have different care needs.
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Described in the New York Times as “an astonishingly clear ‘user’s manual’ that explains our health care system and the policies that will change it,” The Health Care Handbook, by Drs. Elisabeth Askin and Nathan Moore, offers a practical, neutral, and readable overview of the U.S. health care system in a compact, convenient format. The fully revised third edition provides concise coverage on health care delivery, insurance and economics, policy, and reform—all critical components of the system in which health care professionals work. Written in a conversational and accessible tone, this popular, highly regarded handbook serves as a “one stop shop” for essential facts, systems, concepts, and analysis of the U.S. health care system, providing the tools you need to confidently evaluate current health care policy and controversies.
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Lasagna soup is for nights when you want all the cozy, familiar flavors of lasagna without committing to the full lasagna experience. This version comes together in about 20 minutes, uses one pot, and delivers that rich, comforting vibe without layers, assembly, or a sink full of dishes. It’s hearty, filling, and feels like real dinner, not a shortcut that tastes like one.
This recipe came directly from my own cooking burnout. When energy is low, I look for ways to get dinner on the table fast using every shortcut available, without sacrificing flavor.
I tested this soup multiple times to make sure it stayed simple but still hit the way lasagna should. Some versions didn’t work, especially when I skipped the cottage cheese. The cottage cheese gave the soup the creamy texture I was looking for without adding any extra steps.
To keep this as easy as possible, the pasta cooks right in the pot, we use a jar of marinara, and skip sautéing onions altogether. No blending, no extra pans, no advanced prep. Just a lasagna soup that works on a tired weeknight.
If cozy, one-pot dinners are your thing, there are a few other Cooking Burnout Club favorites you might enjoy too. My tomato gnocchi soup and Italian white bean soup follow the same low-effort, high-comfort approach. And if you’re craving something a little different but just as easy, pizza beans or creamy gnocchi marinara with white beans are both great options to keep in rotation. Same comforting flavors, same minimal energy required.
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Key ingredients
You can find a full list of ingredients in the recipe card below, this is just a highlight of some key ingredients:
Marinara sauce – This is where most of the flavor comes from, so use a marinara you actually enjoy. I usually grab whatever I already have on hand, but since the ingredient list is short, the flavor of the sauce really matters here.
Pasta – You can use any pasta you like, but I love using mafalda pasta because it looks like little lasagna noodles and fits the vibe of this soup perfectly. It gives you that lasagna feel without the work. Use whatever pasta you already have if that’s easier.
Cottage cheese – I use cottage cheese to give the soup a creamy, comforting texture because it’s what I always have on hand. I prefer 4% cottage cheese since it’s less tangy than fat free cottage cheese. There’s no need to blend it or do anything fancy. If you’d rather use ricotta, that works too.
Step by step
Tips for success
Don’t overcook the chicken – When cooking the ground chicken, you’re just looking for it to be barely cooked through. It will continue cooking as the soup simmers, so stopping early helps keep it tender.
No blending required – There’s no need to blend the cottage cheese. It melts right into the soup and creates a creamy texture without extra steps.
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Cook ground chicken in a large pot over medium heat 5-7 minutes until no longer pink.
1 pound ground chicken
Add tomato paste, italian seasoning, salt and garlic powder. Stir well to combine.
Add 1 cup vegetable broth and scrape down the bottom of the pot. Add the rest of the vegetable broth and jar of marinara. Turn up heat and cover. Bring to a boil.
4 cups vegetable broth, 24 ounces marinara sauce
Add pasta and cook according to directions.
12 oz gluten free pasta
With 1 minute left, add cottage cheese and frozen spinach. Stir well.
2 cups frozen spinach, 1 cup cottage cheese
Serve in bowls, sprinkle with parmesan cheese.
½ cup parmesan cheese
Top tips
Stir the pasta as it cooks – The pasta cooks in limited liquid, so stirring occasionally prevents sticking.
Adjust thickness if needed – Add more water or broth if you want a thinner soup.
Use as little as 8 oz. of pasta for this, especially if you want it to be more like soup.
Leftovers note– This soup is thick, and the pasta will continue to absorb liquid as it sits. When reheating, add a splash of water or broth to loosen it back up. If you know you’ll want leftovers that stay more soup-like, you can cook the pasta separately and add it when reheating, but that does add an extra step.
Nutrition Information
Nutrition Facts
Amount per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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Course: dinner
Cuisine: American, Italian
Keyword: ground chicken soup, high protein lasagna soup, lasagna soup
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