Mycorrhizae Symbivit 750g
In stock
Thanks to Symbivit Mycorrhizae in a 750 gram pack, you can promote the growth of the plants and crops you are dedicating yourself to. The product is excellent to use to give greater power to the growth of most species of plant origin, and is made through a mixture of organisms of completely natural origin.
Composition of the Mycorrhizae symbivit
The action of the preparation is guaranteed by its composition: it is a compound based on arbuscular endomycorrhizal fungi and other inert elements such as expanded clay, zeolite and a mixture of slate. In addition to these elements, the mix also includes a series of reproductive particles coming from six different types of Glomus spp strains: we are talking about Mycelium, spores and fragments of colonized roots, coming from various ecosystems.
In the composition of Mycorrhiza Symbivit 750g it is also possible to find a series of bioadditives that favor mycorrhiza-type symbiosis. In this case, natural humus and other algae extracts contribute to the composition, which supply the plants with magnesium and nitrogen in a completely natural way. Through this symbiosis, the plant is more resistant to a whole series of stresses of environmental origin: from the action of pathogens in the soil, to the lack of nutrients but also in the event of drought.
How to apply the product
For excellent results, you need to spread the mixture into the planting hole for a layer of at least 1 cm. Then you need to stratify at 150 g/m2 about 3 cm under the seeds before sowing.
As for planting in pots, use 15 g of product for each liter of pot. Mix directly with the growing medium at a concentration of 15 Kg/m3. Gel application: mix the product with water, in a 1:5 ratio, e.g. 750g of SYMBIVIT ® in 5 l of water and evenly cover the root surface before planting.
| EAN | 8594041565526 |
|---|---|
| Producer | Symbiom |
| Brand and Model | SYMBIVIT MYCORRHIZZES |
| Scegli Formato | 750g |
| Free shipping with orders over €109 | Yes |
| Manuals and related articles | LACTOBACILLUS FERMENTATION AND BENEFICIAL MICROBES |