As our friend Jeff Lowenfels writes, “The soil is one big fast-food
restaurant.” Gardeners most often give the soil an abundance of
fast-food nutrients but those nutrients frequently remain for long
periods of time unavailable. Because the soil lacks the proper microbes,
the plants can't “digest” them. With enough of the right kind of
microbe however, a small amount of nutrient goes a long, long way. For
example, Mycorrhizal fungi can expand the network of roots up to 1000
times to bring moisture and phosphorous to the plant while unlocking
many other nutrients like copper, calcium magnesium, zinc, and iron.
Microbes also keep the plants strong and healthy, prevent and stop plant
pests, expand drought and high-wind tolerance, and dramatically
increase yields. We believe microbes represent the future of
agriculture. They can surpass the benefits of chemical fertilizers and
pesticides without all the negative consequences of using poisons on our
food and medicine.