In acidic soil, many garden crops struggle — cucumbers, beets, onions, and cabbage grow poorly. For tomatoes and potatoes, however, dolomite flour is absolutely essential, as it is the number one remedy against late blight and scab. What makes dolomite better than traditional lime? Unlike lime, it does not burn plant roots, allowing it to be applied even in spring. The application method is simple: take 400–500 grams per square meter and work it into the soil with a rake, leaving no white residue on the surface.
But dolomite flour has a hidden superpower. When mixed with manure or compost, a vigorous reaction begins. The organic matter stops rotting and turning sour, and instead starts to “burn” properly. Within just a couple of weeks, the mixture transforms into a loose, forest-scented substrate. This structure becomes a home for earthworms, which aerate the soil from within and enrich it with nutrient-dense castings (coprolites), dramatically boosting soil fertility.
