MYCORRHIZAL FUNGI FOR VEGETABLES

Herbal Preparation

Basic characteristics of the product:

The preparation helps to create the mycorrhizal symbiosis between the roots of cultivated plants and beneficial soil fungi from the division Glomeromycota. Created mycorrhiza enables better absorption of water and nutrients (particularly phosphorus and potassium). In addition, it ensures better and balanced plant growth, richer and healthier root system, better development of blossom and fruit, and higher resistance to abiotic components. The preparation contains selected genera (kinds) of endomycorrhizal fungi, an inert carrier and the supporting components that ensure good development of symbiosis and the growth of plants, until a functional net of mycorrhizal mycelium are created in the soil.

Application:

The preparation is suitable for tomatoes, peppers and other vegetables (cucumbers, pumpkins, melons, aubergines,) as well as for beans and peas. The preparation is not suitable for Brassicaceae (broccoli, cauliflower, cabbage, Brussels sprouts, etc.) and Chenopodiaceae (spinach, beat) plants.

Dosage:

The preparation must come in contact with the roots of plants. Apply approximately 15g per plant. Put the preparation on the bottom of the hole, mix it with substrate and plant the plant. To apply the preparation to a grown plant dig 2 to 4 holes around the plant and pour the preparation in them. Use 30 to 45g per plant.

To apply the preparation to the bigger area, sprinkle it over the surface and till it into the soil before sowing. Use approximately 150g per square meter. You can mix the preparation with the substrate in the ratio of 1.5 to 100.

Do not be afraid to overdose it – the larger dose will ensure better development of mycorrhiza.