Mycorrhiza for vegetable growing

Mycorrhiza is a symbiosis between plants and fungi that expands the plant's root system so that it can absorb water and nutrients from a much larger volume of soil. Plants with mycorrhiza become less sensitive to drought, have higher nutrient uptake, better immune defenses and produce larger harvests with better taste and higher quality. The symbiosis particularly benefits tomatoes, eggplant, chili, onions, leeks, corn, lettuce, artichoke, carrot, celery, potatoes, basil and strawberries.

CONTENTS: The package contains spores and hyphae from a large number of arbuscular mycorrhizal fungi (Glomeromycota) in a zeolite substrate.

USE: About 80% of all plants interact with mycorrhiza. Exceptions include acid soil plants, brassicas and amaranth plants (spinach, beets and chard). Mycorrhiza can be added during all stages of the plant's life cycle, from sowing onwards.

WHEN SOWING: Use lightly fertilized seeding soil and mix it with 10% vermiculite. Sprinkle a pinch of mycorrhiza under the seed or mix a larger amount of mycorrhiza substrate with the seeding soil. Then sow the seeds as usual. Wait with nutrition for the first 10 days after emergence. Then use fermented plant nutrition, such as Rhizoferm N+.

WHEN RETRANSMITTING: Apply mycorrhiza under and on the sides of the moistened root ball, transfer to a larger pot and fill with soil.

WHEN PLANTING OUT: Release the plant from the plug/pot, apply mycorrhiza under and on the sides of the moistened root ball and plant out. Alternatively: fill the planting hole with mycorrhiza, water through and plant out.

NET WEIGHT: 150 g.

Best-before: 2026-12-30

Manufactured by Symbiom, Czech Republic.