Compost Tea, Part 1

Many people are under the impression that compost is a fertilizer. But actually, nitrogen, phosphorus and potassium are bound up in the organic matter. While it does release these nutrients slowly over time, studies show the initial nutrient content of finished compost isn’t that impressive. To turn all those nutrients into a from that plants can readily absorb, we can create compost tea. This gives plants nitrogen, phosphorus and potassium AND microbes, mycorrhiza, protozoa, and all the good bacteria that make amazing soil and good plants, sooner rather than later.

1️⃣ In part one, let me show you a base recipe.
2️⃣Tomorrow we’ll discuss application and additives, in part two.

Basic Compost Tea Recipe
Materials Needed
1 cup finished compost
1 cup garden soil
Tap water (if water is chlorinated, allow to sit for 24 hours)
Cheesecloth or unbleached coffee filter and String, optional
5-gallon bucket
Aerator, optional

Directions
Combine the compost and garden soil into a cheesecloth or unbleached coffee filter or add to the bucket. Secure tightly by tying with a string. Submerge the tea bag in a 5-gallon bucket filled with tap water. A water temperature of 68-72 degrees Fahrenheit is ideal. Add any desired additives to the water. If using an aerator, place in the bucket and turn it on. Brew the tea for 24 hours. Dilute to 3 parts tea:1 part water for application.