Bokashi

The process of making Bokashi begins with collecting leaves from neighbourhoods in Apeldoorn, such as from streets and pavements. This is done, for example, to prevent hazardous situations in wet or icy conditions. We add micro-organisms to the leaves. The mixture is then covered airtight. The fermentation process subsequently produces substances that are beneficial to the soil, such as antioxidants, vitamins, enzymes, natural antibiotics and nutrients.

It smells a bit, but you get what you pay for

With a total production of around 3,000 tonnes of leaf Bokashi in 2025, Apeldoorn is helping to restore the soil and its biodiversity. We spread the Bokashi in parks, verges and public green spaces. This may cause a strong odour for a short time. This odour will fade after a while, whilst the benefits for the soil remain.

Healthy soil is important for biodiversity and climate change. A healthy soil ecosystem ensures that the soil retains water for longer. This is important in the event of flooding or prolonged drought.

Research into how it works

In recent years, Apeldoorn has taken part in a nationwide study by Wageningen University into bokashi as a soil improver. We saw positive results at trial sites in Zevenhuizen and De Parken. The lawns treated with bokashi were more resilient to prolonged drought. The grass remained green for longer and looked healthier. The lawn where we took no action had completely withered.

The results will be evaluated during 2026, and by the autumn it will become clear how the continued use of bokashi will be managed at national level. The municipality of Apeldoorn is committed to continuing the process of turning leaves into bokashi.

You can find more information about the study on the Wageningen University website.