Mycorrhizae are nature's soil inoculants, tiny fungal filaments that work symbiotically with plant roots to help them absorb more moisture and nutrients. They also release enzymes which help break down nutrients into forms more easily utilized. Mycorrhizae occur naturally in soil but are often depleted by cultivation, chemical use, compaction or topsoil erosion. Re-introducing them to soil or directly to your plant's roots is easy, by applying to seeds or in furrows.
• Encourages vigorous root growth
• Reduces transplant shock
• Minimizes need for supplementation by increasing uptake
• Increases drought tolerance
Legumes, aka plants in the bean family (Fabaceae), form a symbiotic
association with species of bacteria (Rhizobium spp., Bradyrhizobium spp., and others). These bacteria take nitrogen from the air and fix it into a form that is usable by the legume plant. This fixation takes place in specialized structures on the plant’s roots called nodules. After the roots of legume plants die and the nodules decompose, nitrogen that the bacteria fixed will be released and can become available for use by subsequent crops. The anticipated amount of nitrogen that can be fixed is dependent on many factors including the species of legume, plant stand, growing conditions, and management of the stand.
Not only do legume innoculant s improve soil condition, they improve crop yields. It is important to use the proper innoculant for the legume variety. There are blends for beans and peas, and different blends for cover and forage crops like clovers and alfalfa.