I'm actually reusing about 9cuft of a custom coco mix I made 2 years ago. After I cut down the plants, I left the roots all in the pots.
I let them dry out completly for 2 weeks and then hydrated them with a completely fortified AACT. At the end of the brew, I added 3x's the recommended rate of hygrozyme. I never use it in my teas because it foams like nothing I've ever seen before and causes a mess on the brewer and floor.
I kept the pots stacked in the corner of the garage and as the moisture evaporates, I add de-chlor water or pure to maintain moisture. My pots I guess "cook" for 1 grow cycle like this.
Then I amend it with organic/veganic additions and do another "cook" for another grow cycle. Hydrating with AACT and my prefered "specialty micobes". I like to incorporate alot of flaculative anerobe in my recipies too.
After the soil is well aged or "cooked" and it reeks like fresh mushrooms, it's ready for use.
I like to keep the soil in pots durring the aging portion as I believe fungal colonies that have established themselves within are delicate and if you work the soil you destroy all the mycelium runs. Fungal colonies take much longer than bacterial to establish themselves.
I'm running this 2 year old mix right now, no problems from any of my plants. Seedling that are 1 week old, to 3 weeks old. Veggie, photo, auto, all young tho and no burning issues.
I do like the fact that you have a worm farm and feed them leaves and scrapes. And the idea behind that is simple, recycle the nutrients within the organic materials. However don't overlook the nutrient values found in the roots. The enzymes consume alot of it, but there's still a good amount left.
Mt old way of dealing with roots was as I stated earlier. But I'm experimenting with fermenting the roots, leaves and scraps first with lacto bacillus, then feeding the pulp to the worms. I save the liquid nutrient extract and add it to my vortex brewer. Do some research if your a hands on kinda grower, read up on bokashi and fermenting practices with EM1. Anything that's fermented is basically pre chewed, so microbes and worms eat the shit out of it, and fast!