Kompastelee

Kompastelee is a term encountered in some gardening communities to describe a liquid fertilizer produced from compost by steeping or fermenting it in water. The term is not part of formal horticultural nomenclature; its exact usage and meaning vary by community, but it is generally synonymous with compost tea.

Etymology and usage: The word appears as a compound of kompost (compost) and the word for tea (thee) in several European languages, with spelling and pronunciation varying by region. In online forums and amateur horticulture guides, kompastelee is used to refer to a brew intended to transfer microbial life and soluble nutrients from solid compost into liquid form.

Production and methods: Typical preparation involves combining mature compost with water, sometimes with a small amount of organic sugar to feed microorganisms, and allowing the mixture to steep or ferment for 24–72 hours. Aerobic methods advocate frequent mixing or aeration to maintain oxygen and reduce odor, while anaerobic methods are more prone to odor and potential pathogen growth. After fermentation, the liquid is strained and used as a soil drench or foliar spray. Some gardeners emphasize using finished compost, avoiding fresh manure, and applying within a short time after brewing.

Benefits and risks: Proponents claim improved soil biology, nutrient availability, and plant vigor. Critics note variability in nutrient content, potential accumulation of pathogens or undesirable compounds if hygiene is poor, and limited scientific consensus on efficacy. Storage is typically brief, and odors are common if kept too long.

See also: compost tea, composting, soil microbiology.