How to use algae fertilizer for vegetables

The cultivation of root vegetables using seaweed involves crops like artichokes, radishes, and cabbages, which develop over a long growing period. These plants form vegetative parts such as leaves and stems, along with their roots, tubers, or leaf balls, and are typically consumed as a whole plant. Once the plant enters its peak production phase, leaf growth begins to slow down. Therefore, fertilization should be carefully managed, combining base fertilizer with early top dressing. A small amount of available nitrogen and potassium should be applied early after seedlings have established or during planting. However, excessive use of chemical fertilizers over time can lead to soil compaction, reduced fertility, or even contamination, all of which negatively affect vegetable growth. High-quality seaweed-based bio-fertilizers, such as seaweed microbial fungicides, offer efficient microbial nitrogen fixation, phosphorus solubilization, and potassium release, along with strong soil-activating properties. These products are nutrient-rich, non-toxic, and environmentally friendly, making them ideal for various root vegetables. Application methods include: **Soil Drenching:** Dilute the seaweed microbial fungus at a ratio of 1:200 with water, and apply 0.5 liters per mu (approximately 667 square meters). **Foliar Spraying:** Apply as a foliar spray during the crop’s growing stage. After spraying, avoid direct sunlight and contamination from pathogens. **Combined Application:** Seaweed microbial fertilizer can be mixed with other fertilizers—organic or chemical—to enhance the efficiency of other nutrients, reduce labor, save time, and lower overall costs. This method not only improves soil health but also promotes sustainable farming practices.

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