A very important factor in the condition of the soil is its pH. For most cultivated species of vegetables, it should be between 6.5 and 7.0. It is best to check the pH level every year, or every 2 years.If it is too low (4.5-6.0), the soil should be limed.
This treatment affects its fertility by improving its physico-chemical and biological properties, increasing the absorption of phosphorus, potassium and magnesium and microelements, reducing the accumulation of heavy metals by plant roots and accelerating the decomposition of organic substances.
However, it should be remembered that too high doses of calcium limit the absorption of phosphorus and iron by plants, necessary for their proper development.Depending on the type of soil, different calcium fertilizers are used . Oxide lime (fast-acting) is irreplaceable for heavy soils, and carbonate (slow-acting) for sandy soils.
