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Past Articles Library | Organic Fertilizer | Alfalfa Meal For Lawn & Roses

Great for lawns, roses, trees and shrubs!

As the weather warms up, you will start to cut your lawn more frequently, and during the spring months especially, you will want to fertilize your grass so it gets that nice, healthy, green color.

That's great, but this year try something different! If you are still stuck on grabbing the same old bag of Scotts or other chemical based fertilizer, don't. Instead, go to your local feed store and get some Alfalfa Meal.

This is great stuff, it works fast, and in two months you will green your lawn up as well as those high nitrogen-based chemical fertilizers do, but without all the bad side affects.

You can also safely use it on your roses (roses love this stuff!), trees and shrubs.

Alfalfa meal is a made from alfalfa, a green manure crop containing small amounts of nitrogen, phosphorous and potassium.

How it works
Alfalfa contains the hormone, Triacontanol, a natural root stimulant. The primary boost comes from the millions of microbes in the fermented meal that activate the soil organisms that then convert nutrients into forms available to plants.

General usage
Suitable as a soil amendment for all kinds of plants, shrubs, and trees. Roses love it. Also great for revving up the compost pile by adding quick nitrogen to break down carbon-rich materials (leaves and so on).

Directions for use
Apply as a top dressing to lawns or plants and water in, or brew as a tea and water your plants. To apply dry, use 10 to 20 pounds (4.5 to 9 kg) per 1,000 square feet (93 square meters).

Organic fertilizer may be applied any day, any time of day, and at any amount without fear of hurting the turf. Give it 3 weeks for the microbes to process the protein before the benefit is seen in the grass. A second application may be needed 3 weeks after the first, and then your lawn will be nice and green.


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Keep that Parsley Coming

Parsley is a biennial, often grown as an annual. Plants prefer full sun, but will survive in partial shade.

Parsley can be picked fresh throughout the season, but for use in the winter, cut the leaves in the fall, and dry or freeze them.

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