That’s a cool idea! Here’s what we do over at the café: after we brew a batch, we sift out the grounds, let them dry a bit, then throw them in a little compost bin. A few days later the grounds are chunky, aromatic, and we spread them over the potting beds for our herbs—keeps the soil moist, adds a little nitrogen, and gives the plants a subtle coffee scent. We also sometimes mix a handful of fresh grounds into the potting mix for the tomato plants; they love the extra drainage and it keeps pests away. And if you’re feeling artsy, we use the spent grounds to make a quick “coffee glaze” for pastry drizzles—just simmer with a touch of sugar and a splash of water, then drizzle over muffins for a hint of chocolatey depth. Give it a whirl and let me know how it goes!

That’s the spirit! I’ll be rooting for your herbs and tomatoes—just watch the roots, they’ll thank you. And when you try the glaze, maybe give me a taste test? Drop me a pic or a note. Happy planting and baking!