By Lynnie Stein / November 13, 2018


Soil -Based Microorganisms

CARE FOR THE WORLD…. and enjoy the invisible organisms! The invisible organisms – the microbes, are the star of the day! They are the tiny soldiers and we are the command Centre and if we manage this army well they become a powerful force.

In recent years, we have learned a lot about microbes. We are now starting to get an understanding of just how important they are—both inside (and on) our body—as part of our microbiome—and in soil.

Yes, don’t think of it – just as dirt.

The soil is alive!

When we talk about ecosystems, we typically think about everything above the soil line. We think of plants, animals, and humans. However, we haven’t thought about this vast kingdom of life underneath the ground. Below our feet and invisible to the naked eye, tiny microbes—the great dig-esters of the earth—constantly breaking down organic material into more usable forms that plant roots can identify, absorb, and ultimately incorporate for new growth.

To really understand our world, we have to understand this ancient partnership between plants and soil microorganisms.

Healthy soil should contain no less than 10,000,000 bacteria per gram. The presence of microbes ensures nutrients are made available to plants at a steady rate.

While the plants are actively growing—and requiring more nutrients—so do the microbes in the soil. As the weather warms, both the plant and microbes respond at a similar rate. The microbes become increasingly active in their role of breaking down organic materials into forms more readily absorbed by the growing plants requiring extra nutrition. As the weather cools—and plants require less nutrition—so do the microbes.

The reduction in their activity means fewer nutrients in the soil are being released to the plants. In this way, the soil can rebuild food reserves.

This self-regulating cycle has occurred for millions of years as part of the wisdom of our greatest mother of them all – nature.

A complex and sophisticated communications system exists between plants and the soil microorganisms, whereby the plants can signal their nutritional needs to the microbes. We are often told that we have a choice between having enough food and having good food. The supporters of industrial agriculture say they can provide us with enough food. More and more we are seeing this is not true. We can have both enough food and quality food.

Growing great food requires the best foundation, the right timing and quality seed.

By changing our agriculture, we can have a huge impact on other things not considered as being related—climate, water quality, air quality. All these things are so connected.

During the 1940’s and 50’s two major agricultural practises came into widespread use with far-reaching effects on economy and health: the use of artificial fertilisers and pesticides. Biologically stable molecules found in fertilisers and pesticides accumulate both in the soil and in our bodies when we consume the products of the soil. Chemical pesticides could effectively wipe out whole segments of the insect population. In both cases, the potential consequences of ecological imbalance and chemical build-up were ignored. The microbial life of the soil, earth worms, and other beneficial organisms are being destroyed by the use of chemicals. The result is a sterile soil incapable of producing nutritious foodstuffs.

Ultimately, good health depends on eating nutritious, quality food. Growing it yourself is in many cases the simplest and least expensive option. What makes organic gardening so effective is the focus on soil health.

And health truly begins in the soil.

By optimising the soil microbiology, plants will be healthier and more nutritious, and these benefits translate into health benefits when we eat them. Optimising soil biology also strengthens plants against pest infestations without having to resort to chemical warfare that kills far more than the insects designed to destroy.

So we know the importance of good soil to produce good plants and the next step is where more invisible organisms come into play, through the gift of fermentation – changing good food into great food.

The invisible microbes and enzymes are the essence, character or personality, or even the soul of the food – as it is affected by all of its experience. When you enter the gift of fermentation a whole world of possibility is waiting for you.

Microbes are microscopic life forms, such as germs and fungi. Microscopic bacteria live on our tongue, teeth, skin and in the intestine. Most of the time, we share our bodies harmoniously with the 90 trillion or so microbes.

So, the mighty invisible organisms are in the soil, on the peels of vegetables and on our skin and throughout our digestive tract (from mouth to intestines).

Since vegetables don’t have a digestive tract, the microbes where they co-exist inhabit their skins, almost exclusively.

In many ways all this information is just good sense.

Many people in the world care deeply about the Earth and the peeps on it. However, we share this information for a very special reason. We want you to care for the world and enjoy great food that loves you back because we think that is getting back to the plan!

And as you know, if you have tried, to use any delicate piece of machinery, it is a good idea to follow the maker’s instructions: they are there to help and protect us.

🖤and bacteria, Xxoo Lynnie


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