A recent article published in BFA’s electronic newsletter, The Organic Advantage, quoted recent US research comparing organically-grown strawberries with those grown by conventional methods. Not surprisingly, the organic strawberries came out best for flavour, nutritional value, health-protecting antioxidant levels and colour, and stayed fresh for longer. The research was conducted across 26 farms and concluded that, not only was the organic fruit better, but the soil on the organic farms was higher in carbon and microbial activity, and had higher concentrations of trace elements. Soils on organic farms were also 30% higher in nitrogen than soils on conventional farms where synthetic nitrogen fertilisers were used.
There is nothing like the taste of organic strawberries. This probably has a lot to do with the fact that organic strawberries do not contain residues of the systemic pesticides and fungicides that are used on conventionally-grown strawberries.
I remember reading that strawberries were first discovered growing at the edges of pine forests in the northern hemisphere. This fact indicates three things, – that they will appreciate some shade from Australia’s intense summer sun; that they prefer a soil that is on the acidic side, and that they are dependent on mycorrhiza fungi in soil to assist them to absorb nutrients and moisture. Mycorrhiza-dependent plants absolutely thrive in organic cultivation because the humus in organic soils provides a habitat for beneficial mycorrhiza fungi.
When your strawberry plants start to flower, give them a drink of seaweed extract diluted to weak black tea strength. Kelp provides a good supply of potassium and a range of trace elements that are important in the formation of sweet fruit. The potassium also strengthens plant cells to improve disease resistance. Eco-cweed, Acadian, and Natrakelp are all products registered for use on organic gardens.
Water plants early in the day, too. Wet leaves at nightfall provide more suitable conditions for fungal diseases to establish.