Land & Sea Gourmet Compost
For use on:
For Flowers, Vegetables, Trees & Shrubs.
When to use:
Use to improve native soils prior to planting.
How much to use:
New Garden Beds:
Add 2 to 3 inches of Espoma® Organic Land & Sea Gourmet Compost to your garden area. (See chart below.)
Add the appropriate amount of Bio-tone® Starter Plus for the area.
Mix or rototill compost with the existing soil to a depth of 4-6 inches. Mix soil well. Level with rake.
Plant seeds or live plants fallowing package directions or tag instructions.
Water thoroughly after planting, then daily as needed until plants are established.
Begin regular fertilizer program 30 days after planting with the appropriate Espoma Tone Plant Food.
| USAGE CHART | ||||
| Number of Bags to Cover Area | ||||
| Total Area to Cover ( sq. ft.) | 24 | 48 | 72 | 96 |
| Bags to Cover 2″ Depth | 4 | 8 | 12 | 16 |
| Bags to Cover 3″ Depth | 6 | 12 | 18 | 24 |
Planting Trees & Shrubs:
Dig a hole as deep as the root ball and twice as wide.
Place the plant in the hole so that it is sitting at or above the same depth that it was previously growing (Use soil mark on trunk as a guide).
Add Espoma® Organic Land & Sea Gourmet Compost to the native soil so that the soil to backfill the hole is equal parts native soil and compost.
Add the appropriate amount of Bio-tone® Starter Plus.
Fill the hole with amended soil. Pack firmly, soak it with water and allow to settle. Add additional soil if needed.
How to apply:
Mix or rototill compost with the existing soil to a depth of 4-6 inches. Mix soil well. Level with rake.
In 1 Cubic Foot Bags.
Ingredients:
This product is regionally formulated from 35-45% aged forest products, sphagnum peat moss, humus, limestone to adjust pH, lobster meal & crab meal.
In New Hampshire this product contains aged forest products, sphagnum peat moss, humus, limestone to adjust pH, lobster meal & crab meal.
In California & Oregon this product contains aged forest products, sphagnum peat moss, humus, limestone to adjust pH, lobster meal & crab meal.
Active Ingredients:
Ectomycorrhizal Fungi: A total of 131.38 propagules / cc (3.7 million propagules per cubic foot) of the following 5 species:
Pisiolithus tinctorius 105.66
Rhizopogon luteolus 8.57
Rhizopogon roseolus 8.57
Scleroderma citrinum 4.29
Scleroderma verrucosum 4.29
Endomycorrhizal Fungi: A total of 0.072 propagules / cc (2,040 propagules per cubic foot) of the following 4 species
Rhizophagus irregularis 0.018
Septoglomus deserticola 0.018
Claroideoglomus etunicatum 0.018
Funneliformis mosseae 0.018
