feeding for flavor
them late in the game. Microbes digest the organic matter and
feed the results to your plants’ roots over the course of a few
days or weeks.
Some of the natural ingredients that can bring out deep,
natural flavor in your plants include molasses, cane sugar, fish
products, kelp, humates, fruit extracts, sea minerals and compost. For the best possible flavor, seek a nutrient program that
offers all of these ingredients. (Those of you who have never
used fish products or sea minerals: prepare for a delicious new
flavor experience. Use these ingredients properly, and you will
be able to smell your tomatoes before your even step into your
garden space.)
Mid fLowering
This is the stage when many growers burn their plants. Sure,
your plants can take an increased level of EC or PPM in midflowering, but this does not mean you should double your
nutrients rates. The plants store nutrients in their tissue; so, if you
give them too much, raw nutrients are still present in the fruit
when you harvest. Thus, overfeeding your plants will replace
rich flavor with bland taste. If you want to increase nutrients at
this stage, take baby steps. Don't increase nutrients by more than
150 ppm each week.
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Continue using organic supplements in this stage, but start
eliminating those products that are high in nitrogen. Blood meal
and fish products should be reduced half-way to harvest—possibly even eliminated—as they can encourage leaf growth over
fruit and flowers. Liquid carbohydrates should be used at full
strength during mid flowering, but always use carbs in combination with beneficial bacteria. Carbohydrates encourage the
growth of bacteria and fungi. If you do not incorporate beneficial bacteria and fungi into your garden, these carbohydrates
might join up with bad bacteria and rot. Rotten roots don't
foster tasty fruits!