How Much Calcium Can You Get From Crushed Eggs?
I have a friend -- not the same one as in the other message, if you read that one! -- who swears that she has a cure for blossom end rot on tomatoes (which of course is attributed to a lack of calcium). She says she saves up all her egg shells, and then the day before she plants her tomatoes, she "pulverizes" her egg shells in her food processor. She then uses this powder in the hole of each of the tomatoes she sets out. She swears this works because it adds the extra calcium to the soil. While I can believe that pulverizing the shells can AID in the breakdown of the nutrients into the soil, I find it hard to believe even this process is sufficient to allow a quick enough uptake of calcium when the plant is being stressed enough to cause blossom end rot. What do you think? And by the way, if you don't agree with her, do you have an amendment to suggest that would add more available calcium? Or perhaps it's a combination of amendments, as I know sometimes it takes the presence of one mineral/amendment before another can be utilized by the plant. Thanks in advance! MacThayer