How do I take a soil sample?
You can take soil samples from autumn into spring. In any case after the harvest and before the next fertilisation. Please repeat such a test every two to three years.
Dig into the soil using a clean spade to the appropriate depth (vegetables 0 – 25 cm; lawn 0 – 10 cm; fruit trees: 0 – 30 and 30 – 60 cm). Evenly remove earth from the top to the bottom on the straight cutting edge using a trowel. Mix 10 to 15 individual samples from one area in a bucket.
Taking the type of soil and usage into account
Once you have determined the pH value, you should take the type of soil and the future utilisation into account. We would like to recommend to you a table by the North Rhine-Westphalia Chamber of Agriculture. This is a table which, depending on the test result, i.e. the measured pH value, and based on the type of soil, indicates a lime additive recommendation for private gardens. Loam and loess soils in vegetable gardens should have a pH value of 7; sandy loam soils should have a pH value of 6.5 and loamy sand soils a pH value of 6. Purely sandy soils should not have a pH value of less than 5.5.
Ideal pH values in vegetable and kitchen gardens
Soil type Ideal pH values
Loam and loess soils 7
Sandy loam soils 6.5
Loamy sand soils 6