Bacterial Inoculants

Legumes grow best and produce more net nitrogen if inoculated with a special bacteria culture. Plants take nitrogen in from the air but bacteria, which form nodules on the roots of legumes such as peas, beans, favas, peanuts, lentils, vetch, Austrian peas, cowpeas, garbanzo beans, alfalfa, and clover, are the creatures actually responsible for "fixing" the nitrogen into a form available to the plant. Inoculants are especially important when planting one of these crops for the first time. These cultures are plant specific, so be sure to select the correct one for your crop.

Directions: Put seed in container and mix in few drops of water; just enough to lightly moisten seeds. Add inoculant and mix until all seeds are coated. You may also sprinkle inoculant directly in the furrow along with seeds using about 1 teaspoon every 2 feet of row. Plant and cover immediately. Bacteria will die if exposed to heat and sun.

Storage: Keep cool as possible; between 34 and 70 F is best. Do not expose to extreme heat or direct sunlight. Do not leave outside exposed to the elements or allow to freeze and thaw repeatedly.

>b> Caution: Avoid breathing dust.

Fungal Inoculants

Fungi (Mycorrhizae) are absolutely necessary for your garden’s health, their networks are an essential part of any healthy garden soil. They will harmonize with the plant’s root system and greatly expand the surface area of the root mass. They improve most plants’ growth and vigor. They also promote environmental resistance to disease, pests, heat and drought - through their critical role in nutrient cycling, mediating plant stress and protecting against transplant shock. But how many and what types? We offer three choices all of which we heartily recommend.

Storage: The fungi are pretty hardy. Nevertheless, it is important to keep these inoculants dry. Excessive heat or cold is never of benefit.