The nettle contains calcium, potassium, magnesium, iodine, iron, vitamins A, E, B, K, Fitoncides and organic acids. These components not only stimulate plant growth, but also contribute to increasing productivity, improve the structure of the soil and strengthen plant immunity. Potassium and calcium improve the development of the root system, iron and iodine provide saturated nutrition, and volatiles protect against diseases.
How to prepare nettle infusion
- Crushed nettles (one bucket), well compressed, poured with two buckets of water.
- The container is covered with a lid and left nettle to infuse for 14 days.
- Starting from the sixth day, the infusion must be mixed twice a day.
- In the process of fermentation, the nettles are completely dissolved, and only a dark liquid with a characteristic pungent odor remains until the end of insisting.
Application of infusion
The infusion of nettles can be used for both root and foliar top dressing.
For watering
Dissolve 1 liter of infusion in 10 l of water.
Tomatoes, pepper, cucumbers, cabbage, strawberries and eggplants are watered for 1 liter for each bush once every 14 days.
Raspberry, currants, gooseberries and blackberries – 5 liters per bush.
For foliar top dressing
The solution is prepared in a proportion of one to 20 – that is, 1 liter of infusion per 20 liters of water.
Spraying is carried out once a month.
