This time of year many people are experiencing a very common plant disease called Blossom End Rot where the bottom of their fruit is turning black and seems to be rotting away. And that is exactly what it is doing, it is rotting from the calyx end of the fruit where the flower blossom was attached and typically appears as the fruit begins to mature and ripen.
This commonly happens to tomatoes, but it is not limited to just tomatoes. Zucchini, squash, peppers, cucumbers, melons, apples, pears, etc., can all suffer from blossom end rot, and it is always caused by the same thing, a lack of calcium in the plant, however, there may be more than one reason for it.
Most people will immediately think they have to add calcium to the soil when they see this happen, but a lack of calcium in the plant does not necessarily mean that there is a lack of calcium in the soil. There may be plenty of calcium in the soil but it was unable to get into the plant.
For years people have been swearing by using Epsom Salt to prevent blossom end rot on their plants, however, this is a myth that just refuses to die and over the years has cost countless gardeners their precious harvests. Not only does