Most years i make fertiliser cakes from a range of ingredients (usually what is cheap or on special when it comes time to buy them) although the cakes that I have previously made have never really lived up to expectations.
For those that have used the fertiliser cakes in Japan I am sure you would have noticed an interesting thing. When the cakes have been on the soil surface for a few days they begin to get a white felt like mould on the underside and begin to omit a pleasant fermenting kind of smell. When I worked with Mario Komsta, he always got excited when he saw this mould as it was a sign the cake was breaking down and feeding the bonsai.
The cakes I have been using here in Australia have never got the mould that those in Japan got. I put this down to a couple…
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