bud nugbong
Well-Known Member
I have never been a big ph watcher in the past but i was just reading about it on wiki and it was pretty interesting.
In order for P to be available for plants, soil pH needs to be in the range 6.0 and 7.5. If pH is lower than 6, P starts forming insoluble compounds with iron (Fe) and aluminium (Al) and if pH is higher than 7.5 P starts forming insoluble compounds with calcium (Ca)....(this is plants in general) but they also had a list of what grows in wich ph and this is it.
pH 4.5-5.0 Blueberry, Bilberry, Heather, Cranberry, Orchid, Azalea, for blue Hydrangea (less acidic for pink) , Sweet Gum, Pin Oak.[citation needed]
pH 5.0 - 5.5 Parsley, Potato, Heather, Conifers, Pine, Sweet Potato, Maize, Millet, Oars, Tye, Radish, Ferns, Iris, Orchids, Rhododendron, Camellia, Daphne and Boronia.
pH 5.5 - 6.0 Bean, Brussels Sprouts, Carrot, Choko, Endive, Kohl Rabi, Peanuts, Rhubarb, Soybean, Crimson Clover, Aster, Begonia, Canna, Daffodil, Jonquil, Larkspur, Petunia, Primrose, Violet and most bulbs.
pH 6.0 - 6.5 Broccoli, Cabbage, Cauliflower, Cucumber, Egg Plant, Pea, Sweet Corn, Pumpkin, Squash, Tomato, Turnip, Red Clover, Sweet Clover, White Clover, Candytuft, Gladiolus, Iceland Poppy, Pansy, Rose, Snapdragon, Viola, Wallflower, Zinnea and Strawberry.
pH 6.5 - 7.0 Asparagus, Beet, Celery, Lettuce, Melons, Onion, Parsnip, Spinach, Lucerne, Carnation, Chrysanthemum, Dahlia, Stock, Sweet Pea and Tulip.
pH 7.1 - 8.0 Lilac, brassica
so i guess if your ph is off you cant absorb the nutrients the plant needs, and you build up gunk that makes your nugs taste like poo. hope this sheds some light to you veggie growers too.
In order for P to be available for plants, soil pH needs to be in the range 6.0 and 7.5. If pH is lower than 6, P starts forming insoluble compounds with iron (Fe) and aluminium (Al) and if pH is higher than 7.5 P starts forming insoluble compounds with calcium (Ca)....(this is plants in general) but they also had a list of what grows in wich ph and this is it.
pH 4.5-5.0 Blueberry, Bilberry, Heather, Cranberry, Orchid, Azalea, for blue Hydrangea (less acidic for pink) , Sweet Gum, Pin Oak.[citation needed]
pH 5.0 - 5.5 Parsley, Potato, Heather, Conifers, Pine, Sweet Potato, Maize, Millet, Oars, Tye, Radish, Ferns, Iris, Orchids, Rhododendron, Camellia, Daphne and Boronia.
pH 5.5 - 6.0 Bean, Brussels Sprouts, Carrot, Choko, Endive, Kohl Rabi, Peanuts, Rhubarb, Soybean, Crimson Clover, Aster, Begonia, Canna, Daffodil, Jonquil, Larkspur, Petunia, Primrose, Violet and most bulbs.
pH 6.0 - 6.5 Broccoli, Cabbage, Cauliflower, Cucumber, Egg Plant, Pea, Sweet Corn, Pumpkin, Squash, Tomato, Turnip, Red Clover, Sweet Clover, White Clover, Candytuft, Gladiolus, Iceland Poppy, Pansy, Rose, Snapdragon, Viola, Wallflower, Zinnea and Strawberry.
pH 6.5 - 7.0 Asparagus, Beet, Celery, Lettuce, Melons, Onion, Parsnip, Spinach, Lucerne, Carnation, Chrysanthemum, Dahlia, Stock, Sweet Pea and Tulip.
pH 7.1 - 8.0 Lilac, brassica
so i guess if your ph is off you cant absorb the nutrients the plant needs, and you build up gunk that makes your nugs taste like poo. hope this sheds some light to you veggie growers too.