If you think that lush dill or curly parsley is the result of many years of experience or expensive fertilizers, you are mistaken.
The secret lies in a product that you probably already have in your refrigerator.
Regular baker's yeast, which we use for cakes and bread, can turn stunted greens into luxurious bushes in just 7 days.
And this is not magic, but science that can be applied to any garden bed. Yeast is a living microorganism that, when it gets into the soil, starts a chain reaction.
They process organic matter, releasing carbon dioxide, nitrogen and phosphorus, which are instantly absorbed by the roots. But how do you make them work for your crop?
First, prepare a "yeast explosion": dissolve 100 grams of fresh yeast (or 3 tablespoons of dry yeast) in 5 liters of warm water. Add 5 tablespoons of sugar - it will become food for the fungi.
Leave the mixture in a warm place for 3-4 hours until a foam cap appears on the surface.
Now dilute the concentrate in a 1:5 ratio and water the greens at the root. Within 24 hours you will notice how the stems will begin to stretch and the leaves will darken.
Repeat watering in a week, and the result will exceed expectations: the greenery will become so thick that your neighbors will ask if you have changed the variety.
But why does it work? Yeast secretes auxins, natural growth hormones that stimulate cell division. This is especially important for greens at the beginning of the growing season, when the root system is forming.
After yeast feeding, the roots grow 2-3 times faster, which means the plant receives more nutrients from the soil. This is critically important for dill, parsley and cilantro: the stronger the roots, the juicier and more aromatic the leaves.
However, there is a nuance: yeast actively absorbs potassium and calcium, so two days after watering, add wood ash to the soil (1 glass per square meter). This will neutralize acidity and replenish the deficiency of microelements.
What to do if the greenery has already started to turn yellow? Mix the yeast solution with nettle infusion (1:1) - this will give an additional portion of nitrogen. Or spray the leaves with a weak yeast solution (1 tablespoon per 3 liters of water) - this way the nutrition will go directly to the cells.
But remember: yeast dressings are effective only in warm conditions (at soil temperatures above +15°C), so in early spring it is better to use them in a greenhouse.
Those who use this method collect greens twice as often, and their aroma becomes so bright that even dried parsley smells like fresh. And no chemicals!
But that's not all. Yeast can be used for pre-sowing treatment of seeds. Soak them for 2 hours in a weak yeast solution (1 teaspoon per liter of water) - this will soften the shell and speed up germination. And if you add a pinch of potassium permanganate to the solution, you will simultaneously disinfect the seeds.
The main thing is not to overdo it with the frequency of fertilizing. Two waterings per season are enough, otherwise the soil will "get tired" of the active work of microorganisms. Try it, and you will be surprised how easy it is to turn yeast into the main ally of your garden.
Author: Kurchev Anton