The Flavor of Science

[This is a follow up to my previous post: Soil Remineralization. If you haven't read it, or need a refresher, go ahead and do that now, I can wait.]

Now that you are back, let's move on.

We (you readers and I) previously established that modifying the soils mineral makeup had definitely improved the tilth of the soil, and very likely improved plant health and vigor. That is all well and good, but I am growing food to eat, not ornamentals to look at, and while a soft spongy ground certainly makes hoeing easier, it is not an end unto itself.

So the question remains, how do the plants taste? Has the modified mineral profile actually effected flavor or texture of the plants?

To put this question to the test, I conscripted Mrs. Backyard Farmer and her superior taste buds for a blind taste test. Together we stood around munching raw leaves of spinach from three identical bowls, discussing each groups saveur. It was a lot of fun.

Mmmm, science!

So, to finally answer the question: yes. As in, yes the spinach from the remineralized plot was distinctly superior. The other spinach was good, the remineralized spinach was great. The flavors were stronger, more complex, and included a sweetness missing from the others. The texture was improved as well, the leaves both thicker and juicier. It easily may have been the best spinach I've ever had.

So there you have it, the bottom line is pretty simple. Take care of your soil, grow better plants.