I have a septoria problem in my grow area. I’ve done what I can during my current grow, but I don’t want to deal with this at all next year.
I took all the leaves from the ground, laid mulch, cut all infected leaves, but it came to the poaint where there are too many leaves to cut & deal with. One plant is bad. I have 4 other plants that are in good health. I’m cutting the infected plant today.
Ive read to plow in the area in the fall & summer. and put mulch around the next grow. Is there anything additional I can to prevent somethiong like this for me grow next year.
I recommend competitive exclusion through using probiotics.
A little over a decade ago, I lost my whole crop - and very quickly - to Fusarium.
Its similar to Septoria in that its a virulent fungus that is difficult to eradicate or even prevent.
The common rhetoric for Fusarium used to be that you have to throw everything out and start over, and its even followed some people to their new locations and demotivated them to the point to stop growing.
After a shit ton of research, I found that lacto bascilus and purple non sulfur bacteria eat pathogenic fungi, as well as inoculate both leaf surface and soil rhizosphere to prevent pathogens through competitive exclusion.
I concur if you have means to brew a tea preferably a fungal dominant one along with the probiotics and a fat top dress of compost with a good mulch layer like leaf liter with a lite coat of cotton seed mill under the mulch layer to give the life food cover everything with the tea soil drench backpack sprayer the works diversity is key to achieve balance
Well before I get to far ahead of myself to what the conditions of the grow medium/ space ? Do the plants have wet feet ? Or real compacted ? Or just wondering any extra little info could help cause there’s all kinds of little things you can do to help things like charged bio char , worms, sand, lava rock/pumice , busted clay pots , rock dust , lime, ect all kinds of things to help build soil
I’ve had 3 seasons of vegetables in the grow mediuum. I have a tiller and till the soil annually. I’ve added manure, bone and blood meal, in addition to the previous seasons plant matter. This is the first year Marijuana has been legal in the state so it’s my first Marijuana grow. (First outdoor grow. I’ve had much success indoors.)
At base the soil here in Virginia is rocks and clay, but I’ve treated the soil with conditioners over the years so it is a decent grow medium.
I’m not able to find anything that says it will kill Septoria. I’ve done everything I can find about preventing it. From what I have read it will live in the soil next year. It would be nice if this crap does not come back.
Yup and probably nothing will "kill"spores but they should stay dormant just put a whole shit ton of beneficials And it will keep everything in balance and maybe only topdress with the animal products just in case sometimes it can be food for some unfriendly stuff and another type of probiotic is you take a couple heads of cabbage fresh chopped up in a 5gal bucket fill 3/4 the way with water and cabbage cover with breathable top and let sit or if you have some kombucha you can use the juice from that it’s same probiotic put a shot glass per 4gal water and there are many more LAB is another, let us know how it all turns out good luck
Cottonseed is a feed input they use it to make like those cow licks just trying to get phos, I didn’t think bout all that but that being said nobody told me nothing I want pumpkin seed mill and can’t find it Idk but that compost gets pretty hot I haven’t had any issues, yet , probably won’t use it again thanks for the nightmares @wauchuma lol
Gonna be honest with you and say I don’t know, maybe, what your trying to do is capture and grow out the microbe that breaks it down so if it’s boiled idk maybe @Wuachuma might know sometimes I’m still a student and I’m honest enough to admit it that being said try it if it’s all you got or can get just leave it but if it’s got butter in it I wouldn’t try it but if it don’t try it
Many probiotics are extremophiles, but not sure what the max temp is.
Years ago i wondered about adding probiotics to the canning process, but went against it. Likely i learned the temp is too high.
diversity is key to achieve balance