Biochar burning (AKA pyrolyzing woody biomass in low‑oxygen conditions) is a very smart (and free) way to use unwanted branches and brush around your property to support ecosystem health: instead of open burning, the wood is burned slowly in low oxygen so more of it turns into stable charcoal instead of smoke. That charcoal, called biochar, can then be added back into the soil, where it helps it hold water, support tiny soil life, and store carbon for a long time instead of letting it drift back into the atmosphere.
Humans have been using what we now call biochar for at least 2,000–2,500 years, and probably longer. The best‑known early examples come from Indigenous farmers in the Amazon Basin, who created the rich black soils called terra preta by adding charred organic matter, bones, and other wastes to otherwise poor tropical soils. Archaeological and soil studies suggest these practices began several centuries BCE (around 400–500 BCE) and continued for many generations.
People in Europe and Asia were also mixing charred plant residues into garden soils by the 1600s, and scientists began formally studying “agricultural charcoal” as a soil amendment in the 19th century. The word “biochar” itself, though, is very recent and only came into common use in the late 20th and early 21st centuries as researchers revisited terra preta and its climate benefits.
On March 14th, 2026, the Galiano Conservancy Association hosted a hands‑on biochar burning session where volunteers gathered in the Food Forest to carefully burn chipped brush and woody debris using low‑oxygen techniques. Participants learned how to set up and monitor a biochar pile, explored the climate and soil benefits of the practice, and left with a stronger understanding of how small‑scale biochar production can support both land‑health and carbon‑management goals on Galiano Island. Oh, and if you weren’t there, here’s a photo of the wonderful Food Forest nettle, elderberry and borage cake that was served to the workshop participants, carefully prepared by our lovely colleague, Lúthien Teel!
