Marphyl Marine Phytoplankton

Marphyl Marine Phytoplankton Marphyl Marine Phytoplankton - your shortcut to a healthier lifestyle. Vegan – Eco-Friendly – Non-GMO

The core of all our products is 100% all-natural, wild, multi-species marine phytoplankton. Marphyl Marine Phytoplankton is a Vancouver, Canada based company selling products made of 100% all-natural, wild and multi-species Marine Phytoplankton. Marine Phytoplankton is a whole food ingredient with a full complement of essential vitamins and nutrients. It has been called the most nutritionally dense food on the planet. It supplies vitamins and nutrients that are lacking in most of our diets. Marine Phytoplankton acts as aperfect fertilizer for your plants as it helps them grow and stay healthy. Marphyl Marine Phytoplankton contains an astonishing array of nutritional elements, trace minerals, antioxidants, carotenoids, essential amino acids, beta-carotene, chlorophyll, DHA, EPA, macronutrients, proteins, fatty acids, omega-3 and omega-6 with a concentration of vitamins including vitamins A, B1, B2, B3, B5, B6, B12, C and E. Two out of three breaths come from oxygen created by the ocean. We have not only committed to being sustainable and eco-friendly but as well to donate 1% of all our sales to mission-blue.org, an initiative of the Sylvia Earle Alliance (S.E.A.), that with public support protect Hope Spots.

09/28/2026

Purple tomato leaves in cool weather usually mean the plant can't reach the phosphorus that's already in the soil. Cold slows the roots, so the nutrient is there but locked out.

That's the case feeding at the roots solves. MARPHYL Phosphate, watered in at 1:20 every 2 weeks, puts phosphorus where the roots are already working, so a cold-slowed plant isn't left waiting on the weather.

Watch the test: if the new growth comes through green while only the old leaves stay purple, the roots are catching up.

Sources:
- University of Maryland Extension - https://extension.umd.edu/resource/key-common-problems-tomatoes

09/22/2026

Treating sea salt like table salt is the #1 mistake that leaves your fresh salads bland and your dressings gritty.

Coarse sea salt is hydrophilic, meaning it melts in water, not fat. When you whisk those beautiful flakes directly into olive oil, they simply sink to the bottom of the bowl and stay trapped there. Dress your greens with plain oil and vinegar, then sprinkle the dry flakes right on top just before serving to preserve that perfect airy crunch.

Finish your fresh harvest with MARPHYL Phytoplankton Sea Salt for a clean, mineral-rich bite.

09/16/2026

Trees get all the credit. Phytoplankton does over 50% of the heavy lifting. 🌊

Every second breath you take comes from microscopic life in the ocean, not a leaf on land.

Time to give credit where it’s due.

Hit save if you learned something new, and tap the link in bio to discover the natural power of marine phytoplankton.

09/10/2026

Your tomatoes split more in autumn because the ripe skin is weaker and the rain starts.

Splitting is not just an uneven-water problem. As a fruit ripens, its own ripening process breaks down the cell walls of the skin, so the ripe skin is naturally softer and weaker and gives out far more easily. Then the autumn rain returns and floods the fruit, and that thin, weak skin cannot stretch fast enough, so it tears. It is the weak ripe skin meeting the return of rain that makes autumn the worst time for splits.

The fix has two parts. Mulch the soil around the plant and water evenly so the moisture swings stay small, and that keeps the fruit from ballooning. The part most people miss is feeding the skin itself: applied calcium and boron strengthen the links between the polysaccharides in the cell wall, which helps the weak ripe skin resist tearing.

MARPHYL Cal-Mag Organic Soil Enhancer adds calcium to strengthen fruit skin for autumn fruit. Dilute 1:20 and apply every 2 weeks: https://marphyl.com/products/phytoplankton-cal-mag-organic-soil-enhancer-fertilizer-plant-food

Save this so you can stop losing your ripest tomatoes to autumn splits.

Sources:
• Jiang et al. 2019, Horticulture Research (Nature) - Disassembly of the fruit cell wall by ripening polygalacturonase and expansin influences tomato cracking - https://www.nature.com/articles/s41438-018-0105-3
• Frontiers in Plant Science 2019 - Shelf Life Potential and the Fruit Cuticle - https://www.frontiersin.org/journals/plant-science/articles/10.3389/fpls.2019.00770/full
• N.C. Cooperative Extension - What Causes Tomatoes to Crack? - https://pender.ces.ncsu.edu/news/what-causes-tomatoes-to-crack

🌱 MARPHYL Organic Soil Enhancers are wild-harvested from marine phytoplankton on Vancouver Island, BC. Rich in trace minerals and vitamins to help your plants thrive naturally.

Temporary issues with our Amazon Canada store. Please use marphyl.com to place your orders.
09/09/2026

Temporary issues with our Amazon Canada store. Please use marphyl.com to place your orders.

09/08/2026

Picked your pepper green? It stays green — here's the fix to get the ripe, sweeter colour.

Peppers are NOT like tomatoes. Tomatoes keep ripening after they're picked (climacteric); peppers do not (non-climacteric). A green pepper pulled early stays green — the change from green to red/yellow only runs while the fruit is still on the plant. Ripen with the plant: leave the fruit on until it changes colour, and keep the plant flowering and fruiting for the rest of the season.

IMPORTANT EDIT: If you pick when the color change started even a little bit they will change. Our post refers to picking completely unripe peppers before any color change even started.
..

Water in MARPHYL Phosphate at a 1:20 dilution every 2 weeks to support continued flowering and fruit development, so your peppers finish to their fully ripe colour right on the plant.
https://marphyl.com/products/phytoplankton-phosphate-organic-soil-enhancer-fertilizer-plant-food

Save this so you wait for the colour instead of a stayed-green pepper.

Sources:
• UC Davis Postharvest Research and Extension Center — https://postharvest.ucdavis.edu/produce-facts-sheets/bell-pepper
• What Makes Bell Peppers Turn Red? (peer-reviewed proteomic study) — https://www.labmanager.com/research-reveals-what-makes-bell-peppers-turn-red-24635

🌱 MARPHYL Organic Soil Enhancers are wild-harvested from marine phytoplankton on Vancouver Island, BC. Rich in trace minerals and vitamins to help your plants thrive naturally.

09/05/2026

‼️BE PROUD OF ANY SIZE‼️


Size does not matter. You made something grow from NOTHING — be proud of it.

09/03/2026

A big, lush, dark-green pepper plant with no fruit isn't winning — it's stuck in "grow mode."

Peppers don't make fruit until they're signalled to switch from leaves to flowers. That switch is driven by phosphorus. Phosphorus is what tells the plant to shift its energy away from making more foliage and toward producing flowers and fruit. When phosphorus isn't available in the root zone, a pepper keeps churning out gorgeous, healthy leaves and never makes the move into blooming — so you get a bushy, leafy plant with few or no peppers. The fix: give it the phosphorus it needs to make the switch.

Water in MARPHYL Phosphate at a 1:20 dilution every 2 weeks to help shift the plant's energy toward flowers and fruit, alongside good sun and steady water.
https://marphyl.com/products/phytoplankton-phosphate-organic-soil-enhancer-fertilizer-plant-food

Save this so you can help that leafy plant start blooming.

Sources:
• UMass Amherst Extension — https://www.umass.edu/agriculture-food-environment/cafe/fact-sheets/fertilizing-flower-gardens-avoid-too-much-phosphorus
• UConn Extension — https://extension.uconn.edu/publication/nutrient-management-fruit-production
• Ask Extension #908637 — https://ask.extension.org/kb/faq.php?id=908637

🌱 MARPHYL Organic Soil Enhancers are wild-harvested from marine phytoplankton on Vancouver Island, BC. Rich in trace minerals and vitamins to help your plants thrive naturally.

09/01/2026

Weak, thin fall raspberry canes with small, pale, mealy berries usually share one cause: not enough phosphorus.

Phosphorus is what builds the root system and pushes energy into the fruit. With too little, the canes stay thin and shallow-rooted — so they dry out fast and can't reach deeper water or nutrients — and the berries come out small, pale, and flat on sugar. Many gardeners blame the variety or the summer heat, but year after year the same small fruit repeats when the phosphorus was never supplied to the roots that make it.

Water in MARPHYL Phosphate at a 1:20 dilution every 2 weeks so the phosphorus sits in the soil solution where the roots are already working, supporting root establishment and proper fruit filling.
https://marphyl.com/products/phytoplankton-phosphate-organic-soil-enhancer-fertilizer-plant-food

Save this so you feed for stronger canes and fuller berries.

Sources:
• Mosaic Crop Nutrition — https://www.cropnutrition.com/nutrient-management/phosphorus
• Iowa State University Extension — https://crops.extension.iastate.edu/encyclopedia/phosphorus-basics
• UConn Extension — https://extension.uconn.edu/publication/nutrient-management-fruit-production

🌱 MARPHYL Organic Soil Enhancers are wild-harvested from marine phytoplankton on Vancouver Island, BC. Rich in trace minerals and vitamins to help your plants thrive naturally.

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