Yeast dressing for potatoes

Plants do not need organic matter by itself, but the products of its decomposition. The faster the manure or compost decomposes in the soil, the easier the potato assimilates nutrients. This is the popularity of the EM preparations, which are promoted by the supporters of organic farming. However, regular baker’s yeast is a good substitute for expensive products.

The composition of baker’s yeast contains trace elements necessary for potatoes: boron, magnesium, iron and zinc. However, they are present in yeast in such scanty quantities that they cannot completely replace fertilizers.

Yeast dressing for potatoes is valuable in that the single-celled mushrooms contained in it:

  • accelerate the mineralization of organic matter already introduced into the soil;
  • stimulate the growth and development of the root system of potato bushes, strengthen their immunity;
  • prevent the reproduction of pathogenic fungi (for example, late blight pathogens);
  • do not interfere with the vital activity of beneficial soil bacteria and worms.

If you use only yeast to fertilize potatoes, then in the first year the harvest will be excellent, but later the soil will become impoverished, become lumpy, unsuitable for growing crops. But if you combine yeast feeding with the introduction of organic fertilizers, as well as increased doses of calcium and potassium (ash) necessary for yeast to process organic matter, soil fertility will increase, plants will become more resistant to the vagaries of the weather and many diseases.

Methods for feeding potatoes with yeast

The easiest way to prepare yeast fertilizer is if the site is near your home. Leftovers, boiled potato peels, old crackers, weeded nettles are thrown into the barrel, and all this is poured with a small amount of water so that the mass rotted better. 7-10 days before use, half a liter of ash and 200 g of compressed yeast are added to the container for every 10 liters of the mixture, and to make the mass ferment better – a little old jam. Insist in warmth. When potato shoots reach a height of 10-15 cm, half a liter of yeast mixture is poured with a bucket of water and a liter of fertilizing is poured under each bush. This procedure is especially useful if hail has broken the tops or damaged by spring frosts.

Another recipe for yeast fertilizer for hail-surviving potatoes:

  • in a 200-liter barrel, mix a kilogram of pressed yeast, a bucket of rotted manure (cow, horse, goat or even rabbit manure), 3 liters of sour milk whey or 10 tablets of ascorbic acid, 5 buckets of nettle, a little tansy, chamomile, pour water;
  • insist 7-10 days in a warm place;
  • Dilute 5 liters of the mixture with 5 liters of water;
  • pour a liter of top dressing under each bush.

If the beds are well fertilized with organic matter, no additional ingredients are needed. It is enough to dissolve 3 g of pressed yeast and 100 g of sugar or old jam in 100 liters of warm water (it is better to do this in a large saucepan, as the fermented mixture will increase in volume). Insist the solution in a warm place for a week. When using a glass of “mash” is poured into a bucket of water, for watering each bush you need a liter of top dressing.

100 grams of compressed yeast is equivalent to 10 grams of dry

The use of yeast from late blight on potatoes

Foliar dressing based on baker’s yeast protects potatoes from late blight and other fungal diseases. True, such a tool is effective for prevention or when the epidemic has not yet taken on a massive scale.

Dissolve 10 g of compressed yeast in 100 liters of water, pour the liquid into a watering can and carefully spray the plants. Yeast fungi suppress the reproduction of pathogens, and the boron contained in yeast serves for disinfection.

Yeast fungi effectively process organic matter only in warm, well-warmed soil by the sun. It must be remembered: an overdose of yeast for potatoes is harmful, because of this, the tubers become too loose.

During the entire growing season, a maximum of three dressings are carried out: one root and one or two foliar. If there is no pressed yeast for potatoes at hand, they are replaced with dry ones: 10 g of dry yeast is equivalent to 100 g of pressed yeast.

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Anna Evans

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