This week I’ve been making kimchi with our pointed cabbages, carrots, radishes, and spring onions. It still amazes me how the naturally occurring bacteria found on the vegetables kickstart the fermentation process that transforms them into such a tasty condiment. It’s a beautiful thought: microbes from a healthy soil microbiome might end up supporting your own microbiome.
Dr Hannah Fraser, who has extensively researched the connection between farming and nutrient density for a Nuffield Farming Scholarship, discusses this in her fascinating report. ‘Research shows that fresh produce contains live microbes not just on the surface, but deep within plant tissue. A single serving of rocket can contain up to 60 different beneficial bacterial strains […] emphasising that raw plant foods can be an important source of beneficial probiotics.’
Fraser brings together research from around the world investigating nutrient density in the context of farming, and it seems organic farming methods may result in more microbially-rich produce, too. While this is still an emerging area of research, it adds another layer to conversations on the importance of healthy soils. Two carrots may look the same, but contain different concentrations of vitamins, minerals, and health-supporting plant compounds. What causes these differences? Farming systems, weather, soil type, and crop variety all play a role, making it difficult to draw definitive conclusions. But the theme that recurs throughout the report is that soil health and biology matter.
Healthy soils are home to billions of bacteria, fungi, and other microorganisms that help plants access nutrients and build resilience. In turn, healthy plants produce a remarkable array of compounds, many of which give vegetables their colour, flavour, and aroma. These phytochemicals are increasingly linked to health benefits, yet scientists estimate we have only identified a fraction of those present in our food. One of my favourite insights from the report is that flavour may hold clues about nutrient density. Is veg grown for exceptional taste richer in nutrients? While taste is not a lab test, it can offer insights into quality. There is still so much to discover about the relationship between nutrition and farming, but it makes sense that healthy soils grow delicious, healthy plants, which support human health, naturally.
This week’s News from the Farm is by Hannah Neville-Green, a nutritional therapist who is part of Riverford’s team of chefs, writers & proud veg nerds.
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