COMPOSTS” title_width=”100″ title_custom_color=”eyJwYXJhbV90eXBlIjoid29vZG1hcnRfY29sb3JwaWNrZXIiLCJjc3NfYXJncyI6eyJjb2xvciI6WyIgLndvb2RtYXJ0LXRpdGxlLWNvbnRhaW5lciJdfSwic2VsZWN0b3JfaWQiOiI1ZTc0ZjcxYjU1ZTJjIiwiZGF0YSI6eyJkZXNrdG9wIjoiI2ZmZmZmZiJ9fQ==” woodmart_empty_space=””]
The conditions under which the compost preparations are made are as important as their constituent parts. Most materials need the full cycle of the year to be able to “mature”.
Since the two parts: plants and animals, are used in the preparation of the composts, some people compare them to medieval alchemy. What is most relevant to Steiner’s idea is that the forces in plants and in the organs of animals can be combined in such a way that nature can improve, heal and support itself throughout the year.
At the beginning of autumn the cow horns (which have had several calvings) are filled with strawless manure, preferably from pregnant cows, so that there are no air spaces inside. They are buried until spring in grassland or forage soil with a good layer of humus.
Avoid swampy soils, soils with roots of trees or shrubs. The content is removed from the horn and stored in a dry place, in a drawer surrounded by yellow peat moss. The horns can be reused (stored in the dairy).
After Easter, the quartz is ground until leaving it as a fine flour. Then it is mixed with rainwater to make a dense grout and place it on the horn, leaving it to drain for several days. The horns are buried during summer and are removed in late September or early October. The contents are removed for storage in a glass jar in a sunny, dry location. The horns of this compost should not be reused.
Chamomile flowers are collected first thing In a sunny morning, then they’re left to dry in the shade, and stored until Fall. After moistening the dried flowers with an infusion of the entire plant, it is introduced into pieces of cow’s small intestine. Then it is buried in a sunny place where, during the winter, the snow remains a long time after a snowfall. Then it is removed before the end of April.
The fresh valerian flowers are pressed and the juice that comes out is put into bottles. Let them ferment anaerobically for about six weeks, then stored in a dark cellar. Valerian juice can be used for several years in compost and also to prevent frost.