AlphaPhase
Well-Known Member
Yup, that's where I was going with the Brix post. Upping p and adding aminos on tomato plants raised brix 5x. Not sure what would happen with herb, but I don't mind trying things as long as it isn't a snake oil
From all this discussion, I'm very curious about reducing K to improve flavor now. I had actually read some studies showing similar with some berry (i think blueberry). The study showed that blueberries grown with high K had a more bland flavor with less acidity.