This year the weather is not pleasantly warm and our plants also crave warmth. Many holidaymakers delayed transplanting the plants into the open field. Finally, the seedlings have moved to their permanent locations and the time has come to start feeding them, without which active growth and fruiting are impossible.
I prefer to avoid mineral fertilizers and rely on natural resources.
I give the first fertilization two weeks after transplanting, but I start preparing the fertilizer immediately after planting the plants, as it needs to be prepared in advance. It takes time to prepare, but the results are worth it, especially considering that all the ingredients can be found for free.
This fertilizer can replace manure due to its rich composition. We will prepare it from weeds such as nettle, clover, comfrey, dandelion, everything that can be found on site.
I use a 50-litre plastic tank, filling it two-thirds full with chopped grass. I fill it with sedimented water from the barrel; the hotter it is, the better for the fermentation process.
It is important to leave a space of about 10-15 cm to the top for oxygen to enter, as it is necessary for fermentation. I don’t close the lid tightly to allow air access.
It is recommended to stir the infusion every four days. To speed up the fermentation process, you can add a layer of any humato fertilizer, for example, Baikal-M1.
After 1.5 to 2 weeks, the fertilizer will be ready, but it is forbidden to use it in its pure form. Dilute the concentrate in a ratio of 1 to 9; For every liter of fertilizer we take 9 liters of water.
Add a glass of wood ash to the diluted fertilizer, mix well, and water the plants in the moist soil, after you have spilled the shrubs under running water.
Instead of ash, you can use meat-and-bone meal or fish: half a glass for every 10 liters of solution.
This fertilizer enriches plants with substances necessary for fruit growth and development, such as nitrogen, phosphorus, potassium and trace elements, and is suitable not only for tomatoes, peppers and eggplants, but also for cucumbers.
