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values of various Fruits
pH/catagory/cF/PPM
Banana 5.5-6.5 M 18-22 1260-1540
Black Currant 6.0 L 14-18 980-1260
Blueberry 4.0-5.0 M 18-20 1260-1400
Melon 5.5-6.0 H 20-25 1400-1750
Passionfruit 6.5 M 16-24 840-1680
Paw-Paw 6.5 H 20-24 1400-1680
Pineapple 5.5-6.0 H 20-24 1400-1680
Red Currant 6.0 M 14-18 980-1260
Rhubarb 5.0-6.0 M 16-20 840-1400
Strawberries 6.0 M 18-22 1260-1540
Watermelon 5.8 M 15-24 1260-1680
L=Low M=Medium H=High
values of various Vegetables
pH/catagory/cF/PPM
Artichoke 6.5-7.5 L 8-18 560-1260
Asparagus 6.0-6.8 L 14-18 980-1260
Bean (Common) 6.0 M 20-40 1400-2800
Beetroot 6.0-6.5 H 8-50 1260-3500
Broad Bean 6.0-6.5 M 18-22 1260-1540
Broccoli 6.0-6.8 H 28-35 1960-2450
Brussels Sprout 6.5 H 25-30 1750-2100
Cabbage 6.5-7.0 H 25-30 1750-2100
Capsicum 6.0-6.5 M 18-22 1260-1540
Carrots 6.3 M 16-20 1120-1400
Cauliflower 6.5-7.0 M 5-20 1050-1400
Celery 6.5 M 18-24 1260-1680
Cucumber 5.5 M 17-25 1190-1750
Eggplant 6.0 H 25-35 1750-2450
Endive 5.5 M 20-24 1400-1680
Fodder 6.0 M 18-20 1260-1400
Garlic 6.0 L 14-18 980-1260
Leek 6.5-7.0 L 14-18 980-1260
Lettuce 6.0-7.0 L 8-12 560-840
Marrow 6.0 M 18-24 1260-1680
Okra 6.5 H 20-24 1400-1680
Onions 6.0-6.7 L 14-18 980-1260
Pak-choi 7.0 M 15-20 1050-1400
Parsnip 6.0 L 14-18 980-1260
Pea 6.0-7.0 L 8-18 980-1260
Pepino 6.0-6.5 H 20-50 1400-3500
Potatoes 5.0-6.0 H 20-25 1400-1750
Pumpkin 5.5-7.5 M 18-24 1260-1680
Radish 6.0-7.0 M 16-22 840-1540
Spinach 6.0-7.0 M 18-23 1260-1610
Silverbeet 6.0-7.0 M 18-23 1260-1610
SweetCorn 6.0 M 16-24 840-1680
SweetPotato 5.5-6.0 H 20-25 1400-1750
Taro 5.0-5.5 H 25-30 1750-2100
Tomatoes 6.0-6.5 H 20-50 1400-3500
Turnip 6.0-6.5 M 18-24 1260-1680
Zucchini 6.0 M 18-24 1260-1680
L=Low M=Medium H=High
values of various Herbs
pH/catagory/cF/PPM
Basil 5.5-6.5 L 10-16 700-1120
Chicory 5.5-60 H 20-24 1400-1600
Chives 6.0-6.5 M 18-22 1260-1540
Fennel 6.4-6.8 L 10-14 700-980
Lavender 6.4-6.8 L 10-14 700-980
Lemon Balm 5.5-6.5 L 10-16 700-1120
Marjoram 6.0 M 16-20 1120-1400
Mint 5.5-6.0 H 20-24 1400-1680
Mustard Cress 6.0-6.5 M 12-24 840-1680
Parsley 5.5-6.0 L 8-18 560-1260
Rosemary 5.5-6.0 L 10-16 700-1120
Sage 5.5-6.5 L 10-16 700-1120
Thyme 5.5-7.0 L 8-16 560-1120
Watercress 6.5-6.8 L 4-18 280-1260
L=Low M=Medium H=High
values of various Flowers
pH/catagory/cF/PPM
African Violets 6.0-7.0 L 12-15 840-1050
Anthurium 5.0-6.0 M 16.20 1120-1400
Antirrhinim 6.5 M 16-20 1120-1400
Aphelandra 5.0-6.0 M 18-24 1260-1680
Aster 6.0-6.5 M 18-24 1260-1680
Begonia 6.5 L 14-18 980-1260
Bromeliads 5.0-7.5 L 8-12 560-840
Caladium 6.0-7.5 M 16-20 1120-1400
Canna 6.0 M 18-24 1260-1680
Carnation 6.0 H 20-35 1260-2450
Chrysanthemum 6.0-6.2 H 18-25 1400-1750
Cymbidiums 5.5 L 6-10 420-560
Dahlia 6.0-7.0 M 15-20 1050-1400
Dieffenbachia 5.0 H 18-24 1400-1680
Dracaena 5.0-6.0 H 18-24 1400-1680
Ferns 6.0 M 16-20 1120-1400
Ficus 5.5-6.0 M 16-24 1120-1680
Freesia 6.5 M 10-20 700-1400
Impatiens 5.5-6.5 M 18-20 1260-1400
Gerbera 5.0-6.5 H 20-25 1400-1750
Gladiolus 5.5-6.5 H 20-24 1400-1680
Monstera 5.0-6.0 H 18-24 1400-1680
Palms 6.0-7.5 M 16-20 1120-1400
Roses 5.5-6.0 M 15-25 1050-1750
Stock 6.0-7.0 M 16-20 1120-1400
L=Low M=Medium H=High
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