Description
Saturday September 14th 2024
9am – 10:30am
For centuries indigenous people around the World have been using their local resources to create biological/mineral inputs for the foods they plant. This universal knowledge and understanding is still being used today and something you can easily try for your own food gardens.
Processes used can be as simple as ‘steeping’ in water for days/weeks; or using vinegar as a medium to collect and keep the minerals present; and my favourite, massaging in sugar and applying pressure over time to collect Fermented Plant Juice – minerals in plant-specific proportions.
Using these greatly diluted inputs regularly on your soil or via aerial leaf sprays means you are providing the elements the life in your soil (Soil Food Web) needs to provide plants with everything they want, when they want it – so you can relax and wait.
Lissa, current Secretary at YCG, has been playing with “witchy-poo brews” for the past four years … because it’s such fun!
All the plants around you, including weeds, are made up of minerals and compounds that are exactly what your Soil (actually the Food Web within it) wants so that your plants have exactly what they need, when they want it.
There’s a variety of approaches so you can choose the version that suits you. Lissa will be demonstrating Water Extractions, Vinegar Extractions, Fermented Plant Juice, Fermented fish (doesn’t smell), Leaf Mould Fermentation, Leaf Mould Biology.
To book for this workshop click here