DiscoverDeep Seed - Regenerative AgricultureCompost Tea & Leaf Sap Analysis, explained by a Regenerative Farmer [Adrian Rubi]
Compost Tea & Leaf Sap Analysis, explained by a Regenerative Farmer  [Adrian Rubi]

Compost Tea & Leaf Sap Analysis, explained by a Regenerative Farmer [Adrian Rubi]

Update: 2025-11-04
Share

Description

What happens when a farmer becomes a microbiologist? Adrian Rubi shares how compost tea, leaf sap analysis, and on-farm ferments can help you cut inputs, strengthen crops, and speed up your regenerative agriculture transition. From recipe design and dissolved oxygen to trace-element tweaks and manure management, this is soil microbiology you can actually use. 


Why listen: Reduce fertilizer costs, improve plant health, and scale nature-based solutions with tools you can brew and measure on-farm. 


Inside This Episode:

  • 🌾 Transitioning the Swiss hillside farm: organic suckler cows, hazelnuts, and local feeds only. 

  • 🧪 Compost tea ≠ fertilizer: secondary metabolites, foliar benefits, and practical application rates. 

  • ⚙️ Brewer design that keeps biology aerobic and consistent (stainless steel, vortex flow, DO control). 

  • 🌿 Leaf sap analysis to target trace elements, avoid over-fertilizing, and keep photosynthesis high. 

  • 🧴 Ferments for manure pits and cover-crop mulch: fewer smells, healthier N cycling.



Produced in partnership with Soil Capital, a company accelerating the regenerative transition by financially rewarding farmers who improve soil health & biodiversity.

https://www.soilcapital.com/



Usefull Links:



Hosted by Ausha. See ausha.co/privacy-policy for more information.

Comments 
In Channel
loading
00:00
00:00
x

0.5x

0.8x

1.0x

1.25x

1.5x

2.0x

3.0x

Sleep Timer

Off

End of Episode

5 Minutes

10 Minutes

15 Minutes

30 Minutes

45 Minutes

60 Minutes

120 Minutes

Compost Tea & Leaf Sap Analysis, explained by a Regenerative Farmer  [Adrian Rubi]

Compost Tea & Leaf Sap Analysis, explained by a Regenerative Farmer [Adrian Rubi]

Raphael Esterhazy