pH

 

 

PPM

   VEGETABLES      
Asparagus 6.0-6.8 900-1200
Beans 6.0 1400-3000

 

    
Broad Bean 6.0-6.5 1200-1500
Broccoli 6.0-6.8 1900-2500
Brussels Sprout 6.5 1700-2100
Cabbage 6.5-7.0 1750-2100
Capsicum 6.0-6.5 1200-1500
Carrots 6.3 1100-1400
Cauliflower 6.5-7.0 1000-1400
Celery 6.5 1200-1700
Cucumber 5.5 1100-1700
Eggplant 6 1700-2400
Endive 5.5 1400-1700
Fodder 6 1200-1400
Garlic 6 900-1300
Leek 6.5-7.0 900-1300
Lettuce 6.0-7.0 500-900
Marrow 6 1200-1700
Okra 6.5 1400-1700
     
Pak-choi 7 1000-1400
Parsnip 6 900-13000
Pea 6.0-7.0 900-1300
Pepino 6.0-6.5 1400-3500
     
Pumpkin 5.5-7.5 1200-1700
     
Spinach 60-7.0 1200-1600
Silverbeet 6.0-7.0 1200-1600
Sweet  Corn 6 800-1700
     
Taro 5.0-5.5 1000-2100
Tomatoes 5.5-6.5 1000-3000
     
Zucchini 6 1200-1500
FRUIT pH PPM
Banana 5.5-6.5 1200-1600
Black Currant 6 900-1200
Blueberry 4.0 -5.0 1200-1400
Melon 5.5-6.0 1400-1700
Passionfruit 6.5 800-1700
Paw-Paw 6.5 1400-1700
Pineapple 5.5-6.0 1400-1700
Red Currant 6 900-1300
Rhubarb 5.0- 6.0 800-1400
Strawberries 6 1200-1500
Watermelon 5.8 1200-1700
HERBS pH PPM
Basil 5.5-6.5 700-1150
Chicory 5.5-60 1400-1600
Chives 6.0-6.5 1250-1500
Fennel 6.4-6.8 700-1000
Lavender 6.4-6.8 700-1000

Lemon Balm

 5.5-6.5 700-1150
Marjoram 6 1100-1400
Mint 5.5-6.0

 

1400-1700

 
Mustard Cress 6.0-6.5 840-1700
Parsley 5.5-6.0

 

500-1300

 
Rosemary 5.5-6.0 700-1100
Sage 5.5-6.5 700-1100
Thyme 5.5-7.0 500-1100