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I use living soil, purchased in local greenhouses, mixed with some grow shop substrate, hummus, sheep manure, mycorrhizae and anything I find useful in the kitchen, specially for making some slurry and gardening recipes of the house. Beer is also nice (it has to be left outside for 2 - 3 days in a glass, so the alcohol can evaporate). It must be disolved in water (proportion 1 of beer x 10 of water). I ALWAYS use dechlorinated water. I take simple water from the public water system and leave the container outside at least 24 hours before watering the substrate, so the chlorine can evaporate as well. Here where I live, we receive the sunlight in a straight line (Andean region, exactly on the equator line), with high levels of ultraviolet radiation. That's why we have 12/12 hours of daylight/night all over the year.
There was still nice sunlight this week. I started the week by applying the gardening technique called in Spanish “aporque” (I don’t know its name in English), that consists simply in covering the stem (even the cotyledons) with soil (substrate) just below the first node, so the plant will produce more roots from that covered area. Both plants are growing nicely, but plant B is growing faster.
Pablo108
