Why do some beds grow vigorously, while others wither, despite the same care?
The culprit may be an unnoticed helper - dolomite flour. Some crops are delighted with it, others - in a panic.
This natural powder, extracted from rocks, is a storehouse of calcium and magnesium. The first strengthens roots and accelerates fruit growth, the second enhances photosynthesis.
Additional microelements in the composition make the soil loose and nutritious, neutralizing excess acidity.
Tomatoes are the biggest fans of dolomite. Without calcium, they suffer from blossom-end rot and are capricious.
Stone fruit trees (cherry, plum) are also delighted: calcium helps form strong stones.
Strawberries, beets, onions, carrots, cucumbers and currants actively increase their yield after applying the powder.
But there are those who rebel against dolomite flour. Sorrel, cranberries, lingonberries and blueberries prefer an acidic environment. Deoxidation is a death sentence for them.
Gooseberries also avoid this fertilizer: their roots become weak in neutral soil.
The secret to success is moderation. Too much dolomite will upset the balance even for its fans.
Before use, check the soil pH: if the indicator is above 6, stop fertilizing.
Remember, white powder is not magic, but a tool. Use it wisely, and the plants will thank you with a generous harvest.
