野菜残渣と米糠で堆肥化する、最も簡単で確実な溝埋め土作り。12/11

Vegetable scraps and rice bran are composted by burying them in trenches. It's time to prepare the soil for spring and summer vegetables. No wooden boxes or frames are needed; just scraps and rice bran are used to create soil. Don't throw away the scraps from your fall and winter vegetable harvests; return them to the soil in rows or along paths. Burying holes is a non-intrusive method that doesn't require turning over. Dig a trench about 20-30cm deep, lay the scraps, cover with rice bran, and backfill with soil. High-fiber scraps will decompose and return to the soil in three months, while non-fibrous scraps will take two months. The fertilizer appropriate for the scraps and the rice bran have dramatically increased the number of microorganisms in the soil, creating a richer, more microbially dense soil. The soil for spring and summer vegetables is finished in late March. The buried scraps are now fully decomposed, ready to be tilled. While simply burying the scraps will accelerate decomposition, adding rice bran dramatically increases the number of microorganisms, accelerating decomposition and creating a richer, more microbially dense soil. Increasing beneficial bacteria in the soil reduces nematodes and disease bacteria and improves fertility retention. There's no need to buy expensive microbial materials. Now is the time to improve your soil by simply burying residues and rice bran in the rows and paths. When switching from summer vegetables to fall/winter vegetables, there's little time to spare; rows cannot be emptied until the residue has completely decomposed. Once the fall/winter vegetables are harvested, there are several months until summer vegetables can be grown. December through March is the perfect time to prepare the soil for spring/summer vegetables. Residues from harvests of cabbage, broccoli, radishes, and other crops can be used to create good soil.