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Maturo da verde a rosso con un gusto delicato e fruttato
generating more sulfuric acid in a chain reaction
COMPOSITION
3) Fare un decotto di equiseto arvense (100 grammi per 5 litri di acqua) bollito per un’ora
La durata della tecnica d’imbianchimento varia in funzione della temperatura (da 2 a 3 settimane circa)
BOLLETTINO PRATICO DI AGRICOLTURA BIODINAMICA N. 25 GENNAIO-MARZO 1980 larga Maturo da verde a rossoThe advice contained in this Calendar represents the practical application of part of the indications given by biodynamic agriculture , started in 1924 by Rudolf Steiner. Among other things it postulates, and experimentally controls, the influence of cosmic forces detectable above all in the behavior of plants , and the Calendar mainly considers this aspect of biodynamics. Conceived by Mrs Thun for biodynamic farmers and horticulturists, for whom it
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