Salt is not a fertilizer. It helps the cells structure grow strong. No side effects that I know of... Most of it gets absorbed by the plants. Whatever's left is diluted thru the year. At least, this is what I've been told.
Also, I've always understood that blossom end rot is from inconsistant watering. If you water a lot early, you have to keep that up thru the season. Blossom end rot happens when the plants get a lot of water then has to endure a period of dry, then more water etc.... Try keeping the soil at a consistant moisture and only water when needed. Here is a link about Blosson end rot faq.gardenweb.com/faq/lists/tomato/2 00 0082444023571.html I guess I'm wrong...here is the CAUSE statement fro the article...
Calcium is required in relatively large concentrations for normal cell growth. When a rapidly growing fruit is deprived of calcium, the tissues break down, leaving the characteristic lesion at the blossom end. Blossom-end rot develops when the fruit's demand for calcium exceeds the supply in the soil. This may result from low calcium levels in the soil, drought stress, excessive soil moisture, and/or fluctuations due to rain or overwatering . These conditions reduce the uptake and movement of calcium into the plant, or rapid, vegetative growth due to excessive nitrogen fertilization.
I just learned something !!!! I never knew about the calcium...
Wow. That's a lot of salt. Any negative effects if you try to grow other plants in the same space the next year? I've had some trouble with blossom end rot - thought it was about calcium and had some success I thought from planting crushed egg shells at the roots when I set in the plants.
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Epsom Salt contains magnesium and sulfur, two components soil needs to produce tomatoes. It enhances performance of fruit, reported to improve the growth of tomatoes and stop blossom end rot. Magnesium aids in chlorophyll production, which enhances photosynthesis. Sulfur gives plants protein and other enzymes necessary for them to grow strong roots and grow better.
This is how I found to use: Once blossoms appear on the plant - sprinkle 1 Tbsp Epsom slat per foot of plant height around the base of the stem - scratch into the soil and water well - apply every other week. Dissolve 1 Tbsp Epsom salt in one gallon of water, place some in a spray bottle and use this to spray on the fruit and foliage = this keeps the foliage green and also increases the thickness of the fruit walls.
And you can also use to prime the spring soil, before planting lightly sprinkle 1 cup Epson salt per 100 square feet work into the soil before seeing or planting.
Okay, I am so glad that summer is finally underway and the growing season is coming along! I can't wait for all these veggies to grow and get to eat! We picked our first strawberry the other day. Three of us shared one little strawberry, but oh my it was good! I don't want to buy store stuff anymore! Grow strawberries grow! LOL
So my question, I have been doing a lot of research and maybe that is bad, but.... Learning here. I read a lot of articles on Epsom salt and tomatoes, roses and peppers, but can't find anything about the salt and the other veggies - like... ready?!?! Canteloupe, watermelon, cucumber, corn, peas, soybeans, squash (summer and winter)..... feel like I am missing something here.
But what are everyone's feelings about the Epsom Salt and does it work and would you use it on the other veggies/fruit?!?!
Thanks! We are still learning even though we have been doing some of these for 5 years!
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