fruit & vegetable pH

pH 4.0-6.0:

blueberry, huckleberry, pecan

pH 4.5-6.0:

potato

pH 5.0-6.0:

blackberry, fennel, mango, rosemary, pineapple, pistacio

pH 5.0-6.5:

apple, chicory, gooseberry, raspberry, rice, peanut

pH 5.5-6.5:

basil, cranberry, melon, olive, pomegranate, soy bean, watermelon

pH 5.5-7.0:

carrot, courgettes, cucumber, lentil, pepper, shallot, swede, thyme, turnip, red currant, rhubarb

pH 5.5-7.5:

cauliflower, corn-sweet, garlic, parsnip, pumpkin, sorghum, spearmint, tomato

pH 6.0-7.0

apricot, broccoli, celery, chives, cress, hazelnut, horseradish, lemon, lettuce, lychee, onion, radish

pH 6.0-7.5:

avocado, bean, beetroot, brussel sprouts, cabbage, cherry, damson, grapefruit, hop, kale, kohlrabi, marrow, mulberry, mustard, necterine, pea, peach, pear, peppermint, plum, quince, spinach

pH 6.0-8.0:

asparagus, black currant, ginger, leek, marjoram, water cress, white currant

pH 6.5-7.5:

artichoke, calabrese, cantaloupe, mushroom  

• can be purchased at most hardware and garden stores
• this test kit contains a full list of most flowers, shrubs, trees, and house & green house plants and the ph number they thrive in.