Maximizing Health Benefits from Cultivated Crops

Many of  mushrooms' medicinal properties come from agents they use to protect themselves from pathogens in their environment. Mycelial hyphae are only one cell wall thick, so they must be well armed to fight off whatever threats come their way.

Plants behave similarly to mycelium by manufacturing chemical agents to stave off invaders. It would seem that these special chemicals would also be of use to humans who cook and consume their hosts, just as when they eat mushrooms.

Without going into a plant by plant breakdown of these medicinal compounds, we can still consider what it takes to maximize their presence in our food. Just growing and cooking your own food is the most important step to improving nutritional and pharmacological content in your diet.

Some vegetables lose a large percentage of their nutrients in the transition from farm to table. Considering those from the list of important nutrient sources in my last post,

• Produce items to eat ASAP after harvesting include strawberries, mushrooms, parsley, snap beans, and spinach. 
• Tomatoes are best ripened on the vine. Grocery store tomatoes are often picked green and ripened on the way to market, but are not as nutritious as vine-ripened tomatoes.
• Darker tomatoes have more lycopene than light colored varieties. 
• Garlic should be left uncooked for 10 minutes after cutting or pressing to allow a chemical reaction that creates allicin to occur.

Plants get the majority of their chemical constituents from the surrounding soil, so rich soil is the key to maximizing plant food and medicinal value. Healthy plants, grown in healthy soil have a richer store of medicinal agents, since they did not need to expend them all fighting off soil-borne foes. Healthy soil is, principally, deep topsoil with good structural, textural, mineral, hydrological, and biological properties. Organic matter is a key component of healthy soil. Biochar and earthworms multiply and stabilize the effects of added organic matter.

Photo by Charles Wiriawan

Organic gardening and farming are not only good for the environment, but also a path to High Performance Agriculture, producing the most nutrition, yield, and pharmacological benefit.

The most healthy plants, according to Amish farmer +John Kempf, are those that have attained the pinnacle in his plant's version of Maslow's hierarchy, going beyond microbial resistance to being able to chemically fend off attacks by insects through manufacturing of plant secondary metabolites (PSM's). I think a good test of how well my soil and plants are doing on this score is to see how disease free they are when grown at our community garden surrounded by other plots whose owners often ignore organic principles, leading to an external environment rife with biological threats. Progress was made this year, but we still have a long way to go.

Beyond Chemicals

While I see a need to have soil restoration promoted in the next version of the Calvert County Comprehensive Plan, there are already many elements of the plan and ongoing institutions promoting soil conservation. The Comprehensive Plan includes "Sediment flows from development and farming" as a threat to the vision that

Our wetlands, streams, and forests support thriving plant and animal communities.

The corresponding action is "Develop soil conservation and water quality plans for farms."

When you look into the Best Management Practices of the Soil Conservation District, it appears that they have this whole issue pretty well in hand (at least among the farms on the list of cooperators). Many of these best practices lead to soil restoration in addition to soil conservation. At least one of the BMPs, however, is potentially counterproductive - that is, perpetuation of chemical fertilizers.

Photo by Paul Riismandel (CC BY-NC-SA 2.0)

The problem with chemical fertilizers is that they can reduce the soil biota population below a critical level where the microorganisms make the soil ecosystem work in the plants' favor. This results in the need to use more fertilizer to achieve the same results as in previous years and the soil undergoes a death spiral until it is no longer economical to farm.  Many of the trace nutrients used by plants are generated by the proliferation of soil microorganisms and could be uneconomical to add directly as we do commonly applied macronutrients like Nitrogen, Phosphorus, and Potassium (N, P, K).

It may be possible to restore soil humus by intensive farming methods while still using chemical fertilizers, but a surer method is to farm organically using biochar, compost, and organic fertilizer, as necessary. The goal should be to eliminate fertilizers altogether in favor of creating humus which is self-regenerating as long as crops are grown successively and rotated from year to year. Our farmers, large and small, need to learn to do this if for no other reason than that chemical fertilizers are a nonrenewable resource. A better option, still, is to grow perennial food crops. While we're at it, let's take advantage of soil carbon restoration for its role in cooling the planet.

Avoiding Poison Mushrooms (at the Market)

Not all edible organic mushrooms are safe to eat.  As +Paul Stamets points out in Mycelium Running - How Mushrooms Can Help Save the World, some mushrooms from China, for example, might have accumulated heavy metals from the high degree of ambient pollution where they were grown, yet still be considered organic. The draft standards for Certified Naturally Grown (CNG) mushrooms should mitigate this problem, as hyperaccumulation of heavy metals is built into its safeguards. To wit:

• Substrate may not be directly placed on any surface contaminated with heavy metals or other synthetic pollutants. 

For growers, CNG offers a clearer path to producing wholesome mushrooms than the organic program followed by most other agricultural producers. The National Organic Program (NOP) requirements may take measures beyond what should reasonably be applied to an organic mushroom farm, since fungi are nourished and cared for differently than plants and animals. However, if a beginning grower could convince themselves that they comply with the CNG standard, and try to align that with the NOP requirements, as long as they are not grossing over $5,000 of organic product sales per year, then they should self-certify as "organic." 

Beyond $5K in sales, official certification is required. At that point, I would probably opt for the CNG certification, rather than organic. After an inspection by one of the incumbent experts (possibly +Tradd Cotter, himself), as the only CNG grower in my area (the closest is vegetable grower, Working Over Thyme Farm in Brandywine), I could then be an inspector of new mushroom farms seeking the CNG label.

As far as buying mushrooms, my advice is to try to buy organic mushrooms, and when the certified naturally grown label for mushrooms becomes available, opt for that. In either case, you'll be safeguarding yourself from pesticides and other poisons that you could get in mushrooms which seem to eat about anything fed to them.