Seaweed breaks down quickest when it is covered in soil – this keeps it moist and in closer contact with invertebrates and micro-organisms that feed on it. It can be added straight to a compost heaps to boost decomposition.
Scatter chopped up seaweed across beds and turn into soil with a spade so that fragments of seaweed and soil are visibly mixed to about a spade’s depth for general soil preparation and conditioning. This makes its nutrients more readily available to fast growers such as lettuce, spinach, peas and beans.
Add chopped up seaweed to individual planting holes (maybe a handful or two in most cases) when planting the likes of rhubarb, globe artichoke, zucchini, melon, tomato and other hungry high producers – just mix in with soil at the bottom of the planting hole.
Seaweed is also good for lining the bottom of trenches when planting potatoes.
Chopped up seaweed can also be dug deeply into soil to help improve its structure and to store nutrients for deep rooted vegetables like parsnip, beetroot, carrot, turnip.
Use coils or chopped up pieces as a mulch around planted seedlings like runner beans, tomatoes, cucumbers etc. and fruit trees and bushes – such as blueberry, tamarillo, citrus and raspberries.