What is role of mycorrhizal fungi in food forest productivity?

The Symbiotic Relationship

Mycorrhizal fungi form associations with plant roots in the form of mycorrhizae, which are crucial for plant growth and productivity in food forests. These fungi expand the root system, increasing the surface area for nutrient absorption, and providing essential nutrients to the plant in exchange for carbohydrates. For example, a mycorrhizal association with oaks (Quercus spp.) can increase phosphorus uptake by up to 100%.

Soil Health and Structure

Mycorrhizal fungi also contribute to soil health and structure, which is essential for maintaining a diverse and resilient food forest ecosystem. By breaking down organic matter and increasing soil porosity, mycorrhizal fungi facilitate the exchange of nutrients and gases between the soil and the atmosphere. In a food forest, the addition of mycorrhizal fungi can lead to improved soil fertility and structure, allowing for more efficient water use and reduced soil erosion.

Designing for Mycorrhizal Networks

When designing a food forest, it’s essential to create conditions that promote the growth and spread of mycorrhizal fungi. This can be achieved by incorporating mycorrhizal-friendly plants, such as comfrey (Symphytum officinale) and dandelion (Taraxacum officinale), into guilds and layers. Additionally, maintaining a diverse and complex root system through the use of perennial polycultures can help to foster mycorrhizal networks and promote soil health. By incorporating these strategies into a food forest design, growers can create a resilient and productive ecosystem that benefits from the symbiotic relationships between plants and mycorrhizal fungi.