When you think of Organic Gardening, you automatically associate it with health benefits. So, is this true and what are these benefits?
It has been shown that food grown organically has a superior mineral content to food that is grown via other conventional methods. This is mostly down to the soil which naturally and organically develops into a constitution that offers plants the best (and natural) nutrients to thrive in.
A major benefit of organic farming is that organic food is free from harmful pesticides, herbicides, and fungicides. Chemically grown foods have led to an increasing incidence of diseases as a result of toxic exposure. It’s like when you make your own bread as opposed to buying a loaf from the supermarket. You know exactly what is in the home-baked bread and you’re in control of the ingredients.
Food tastes better?
It is a point of debate but most would agree and accept that organically grown food tastes better than food that is otherwise conventionally grown. Naturally, humans and animals alike have the ability to discern the quality of food they taste. The nutrient content and tastiness in fruits and vegetables is directly proportional to the quality of nutrition the plant experienced and enjoyed as it was growing. This goes back to the quality of the soil that underpins your organic garden.
The quality of food however goes far beyond taste. It can also be empirically measured through the Brix analysis. The Brix analysis is a measure of specific density and the volume of juice contained in fruits and vegetables and organically grown scores higher than conventionally grown.
Food lasts longer..
Organic plants are nourished naturally thereby rendering their metabolic and structural composition more superior than those plants conventionally grown. Organic foods can, therefore, keep longer because their cellular structure has a higher integrity and is less susceptible to rotting and mold.
Disease and Pest Resistance
Experiments have shown that healthy plants which are grown in soil which is properly balanced lead to a higher resistance to most pests and diseases.
A scientific study by Dr Northern showed that when he grew healthy rose-bushes, cucumbers and tomatoes in between those which were infected by insects, the bugs consumed the infected plants and did not touch the healthy ones.
Weeds are nature’s natural response to healing and restoring damaged soils. During organic farming, the soil is cared for in the most natural way to promote its fullest potential and this dissuades weeds from sprouting. So, you should see less weeds!
The healthy soil promotes healthy plants which are better equipped to compete with those weeds that are present.
Lower input costs
Organic farming typically does not incur the costs of expensive agrochemicals which is entirely due to the focus on natural methods. The higher resistance of organic plants to pests and diseases saves farmers the costs of pesticides, herbicides and fungicides.
By the use of green manure and crop rotation, fertile soils are cultivated to promote ongoing production benefits with minimum maintenance efforts.
Organic plants have proven to be more drought-resistant than conventionally grown plants. The use of soluble chemical fertilizers forces plants to imbibe every time they are thirsty. The chemically fed plant continues to grow well as long as water is present.
When the water source becomes limited, the chemically fed plants are unable to draw in water to help maintain safe diluted levels. The plant stops growing and dies much sooner than expected when concentrations reach toxic levels.
If you’re looking to know more about organic farming, you couldn’t do much better than check out ‘The Market Gardener’ which can be found here:
I hope these points have been useful to you! Why not take a look in the books section and learn a bit more?