Soil Testing

We Finally Got Our Soil Tested...And the Results Are In!

It had been on our to‑do list for a very long time, so we were delighted when, a couple of months ago, TU Dublin and Dr Claire McDonnell reached out to offer their help as part of one of their research projects. We immediately said yes.

After a few weather‑related delays, a team of students visited us in February and collected soil samples from five different areas across the site. The results have now arrived, and they are reassuring.

What the tests revealed

• Heavy metals: Lead levels are well below the food‑growing limit of 300 ppm, ranging from 62 to 122 ppm.

• Microbial life: The soil hosts a healthy microbial community, including actinobacteria, which help break down organic matter. Adding a bit more compost would strengthen this even further.

• Brussels sprouts effect : The lowest microbial biomass was found around the Brussels sprouts, which naturally suppress soil microorganisms.

• Soil pH: With a pH of 7.5, the soil is slightly alkaline. The ideal range is 6.5–7, so compost will help gently balance it.

The overall picture

These results are very positive. Our soil is healthy, productive, and free from heavy‑metal concerns. It gives us a strong foundation for the growing seasons ahead.

Thank you

A heartfelt thank‑you to everyone involved, especially Dr Claire McDonnell, Dr Saurabh Singh and Sharon Illickal from the School of Chemical & Biopharmaceutical Sciences at TU Dublin for analysing our soil and presenting the findings and presenting the result to our volounteers. 

You can read the full report below.