Many gardeners have been watching for years as their currants become smaller and the berries lose their flavor.
But few people know that you can restore the plant’s strength and improve fruiting with the help of an affordable product that is in every kitchen.
We are talking about potato starch - its regular use will turn the bushes into real “record holders” in terms of yield.
Starch is rich in potassium, an element that regulates water exchange in plant cells.
This prevents the ovaries from falling off and protects the berries from deformation during drought.
In addition, potassium accelerates photosynthesis, due to which the fruits accumulate more sugar, and the leaves retain a rich green color even in the heat.
For top dressing you will need 200 g of potato starch and 3 liters of water. Bring the mixture to a boil, stirring constantly to avoid lumps.
The thick “jelly” is diluted with 7 liters of cold water – the solution is ready.
The bushes are watered during the flowering period and the formation of ovaries, using 5 liters per plant.
Experiments show that currants fed with starch produce berries that are 30% larger, and their taste becomes brighter.
The main thing is not to overdo it: two treatments per season are enough.
With the onset of the new summer cottage season, try this method, and your bushes will thank you with an incredibly generous harvest!
