If you’re vegetarian or vegan, the idea of buying bones for stock and then bashing them into bonemeal might make you feel sick. Once upon a time, I was a vegetarian and certainly I wouldn’t have been able to do it.
However, as I do now eat meat it seems sensible to make use of the bones I occasionally have. Thus, when I discovered that I could buy beef bones from my local organic farm, I was thrilled. I’m not too taken with the bone broth they make but I do like their secondary use.
As my oven doesn’t work, I ‘cooked’ the bones in the microwave to make them brittle. Nonetheless, they were still pretty difficult to smash into fine pieces. However, even when I deem it safe to put them in the ground (i.e. once the rats have gone), I don’t want large pieces hanging about.
The bone is going in the bokashi first of all, though. Fermenting the fragments should make them rot down more quickly in the ground and therefore fertilise the soil sooner.
Of course, I have no sure way of knowing if this does any good, especially as the soil is sandy loam. I think it will always be an uphill struggle keeping nutrients in it but at least I’m not throwing away what I would otherwise need to buy from a garden centre.