Spring Greens & Soil Health

Spring greens come to us from a number of plants, including spinach, mustard, and turnips. 

As delicious as they are — with their peppery flavor, delectable bite, and nutrient dense leaves — these early season crops aren’t just good for the table but for the soil, too.  

Spinach and mustard greens grow rapidly, warding off weeds and impeding soil erosion.  

The taproots of mustard and turnip plants grow deep, aerating compact soil and giving water, oxygen, and nutrients easier passage to the root zone.  

Spinach stimulates helpful bacteria like Bacillus, Bacillota, and Clostridium, while fighting Fusarium and other harmful fungi, thereby balancing the soil microbiome. Its roots release plant compounds called saponins into the soil, offering protection against pests and disease. These soil amendments benefit neighboring plants, enhancing yield of subsequent crops.  

Some farmers incorporate decomposing greens into the soil, the organic matter augments firtility and serves as a natural biofumigant.  

After setting up growing beds for success, greens give us endless good meals — salads, stir-fries, soups. We are eager to try this Mustard Greens & Braised White Beans recipe. 

Lately, we’re sourcing our turnip and mustard greens from Burch Farms in Faison, NC and looking forward to more varieties of spring’s tender treasures throughout the season.