Do you remember when fruit & vegetable 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. When sulphur is absorbed by the plant it will increase vitamins, amino acids and enzymes which increases the 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
