Do you remember when fruit & vegetables used to taste great? Well, one of the reasons why the taste has diminished is due to the lack of sulphur in the atmosphere which eventually ended up in the soil. Oddly sulphur improves the taste of the fruit and veg by increasing the enzyme Rubisco which is key in the production of taste.
Sulphur is a key element in plant growth. It is critical in the production of vitamins, amino acids and enzymes. With a sulphur-deficient plant, the plant will exhibit yellowing of its upper and lower leaves. Once there is a deficiency, plants become susceptible to diseases such as powdery mildew, certain rusts and leaf blights. This will result in a lack of maturity (if at all) and just as importantly, poor nutritive value.
Regular and continuous use of sulphur fruit and veg will keep fruit and vegetables strong and healthy allowing continuous growth and resilience against diseases.
Application Rate:- 1 level scoop of Sulphur Fruit & Veg (25g) diluted in 500ml of tepid water covers 25sqm applied with a sprayer every 14 days
