Bio-Synergistic Agriculture is a “wild” cultivation method developed by the Spanish farmer Emilia Hazelip and, before that, by the Japanese microbiologist Fukuoka. It is based on the concept, amply demonstrated by the most up-to-date microbiological studies, that while the earth makes plants grow, plants create fertile soil through their “root exudates”, the organic residues they leave and their chemical activity, together with microorganisms, bacteria, fungi and earthworms. The products obtained with this practice have a different quality, a different taste, a different energy and a greater resistance to agents that bring diseases; through this manner of farming, more than what is taken is returned to the earth, in energy terms, promoting the mechanisms of soil self-fertility and making agriculture a sustainable human activity. Olismera largely uses plants, parts of them and fruits not treated by men, cultivated by nature itself without interference such as prickly pear, nigella, thistle, Tonda di Filogaso olive oil and its parts, bergamot, wild caper, blood orange, thyme, Calabrian oregano and lavender. The native spontaneous plants, which are used, naturally follow the four principles of synergistic cultivation:
1.No soil tillage. Total absence of plowing or any other type of soil disturbance because it works alone thanks to the work of the roots of the plants and the fauna and microfauna present in the subsoil.
2. No supply of fertilizers. Continuous fertilization of the soil thanks to the roots of the plants never removed from the soil and mulching, i.e. a permanent organic cover.
3. No synthetic treatment because the use of synthetic chemicals is not natural and unsustainable.
4. No soil compaction. The soil aerates itself if we avoid causing compaction.
Therefore, unlike organic and biodynamic agriculture, bio-synergic agriculture imitates nature without deconstructing the soil nor keeping it artificially fertile by adding fertilizer, compost, chemicals.
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