Pesticides and Fungicides using kitchen/garden ingredients

Lots of people have been asking how to deal with pests and diseases organically recently so I’ve listed below a few ‘recipes’ to deal with most of the common ones.

However, even organic pesticides and herbicides should be used as a last resort, and are generally never recommended for use in polytunnels and greenhouses.

In the long term encouraging a garden full of biodiversity is the aim.  Planting hedges and flowers that will provide hiding places and food for natural predators as well as providing bird boxes and areas with water will all help to create a more balanced environment.

Traps and barriers work well if you put them up early – for instance adding netting will prevent butterflies landing on the brassicas before they become a problem.  Turn a terracotta plant pot upside down, stuff it with straw and balance it on a bamboo stick - this will attract earwigs that can be collected and disposed of easily.

Crop rotation and companion planting should be used too eg moving potatoes to a new area each year will help prevent the build up of potato eel worm and planting alliums and carrots/parsnips together will benefit both species.  Blasting aphids off with a hose or squashing them between your fingers works whilst colonies are small and keeping greenhouses hosed down will help to keep red spider mite at bay. Learning to recognise pests and their cycles is important too. 

However, until you’ve built up the ‘good’ insect population in your garden, you may have to resort to more instant control, so here goes: (its a good idea to test a small amount on a plant 2 or 3 days before use to check that it doesn’t damage the plant).


Pesticides


NOTE: Most insecticides kill beneficial insects as well as their predators so use with caution. It’s often advised to spray in the evening when the beneficial insects will not be as active (for instance if you spray soap to kill greenfly, you may kill the hoverfly larvae that would eventually eat the greenfly).  As with any chemical, organic or otherwise, wear gloves and avoid breathing in the spray.

Insecticidal Soaps – Control aphids, thrips, spider mite


Buy from organic suppliers or make your own:



Soap Spray


2 tbsp (30ml) phosphate free washing up liquid (label may say safe in septic tanks)
2.2 lts water


Avoid spraying in bright sun as it can scorch foliage. Test a few leaves a couple of days before use as it may damage the plant. Will have to repeat every 24 – 48 hrs.

Rhubarb Leaves - All leaf eating insects

Rhubarb leaves are poisonous as they contain large quantities of oxalic acid. Wash vegetables thoroughly that have been sprayed before eating them.

1kg rhubarb leaves (can use tomato, elder or nettle leaves instead)

1lt water


Mix together, leave for a week, strain and use as a liquid spray.


Or


450g rhubarb leaves
1.1lt water

15ml soap flakes

Boil for 30 mins, topping up to allow for evaporation. Allow to cool and add soap flakes as a wetting agent. Strain and use as an undiluted spray.

Elder Shoots - Controls aphids and caterpillars


450g young Elder shoots
3lt water

Mix in large pan and boil for 30 mins. Strain and cool. Can be bottled while hot and will keep for 3 months.

 Cinnamon PowerDeters ants

Sprinkle at the entrance to their nest and they will move away.



Garlic SprayKills many insect pests and friends

Note: Do not use metallic containers with garlic sprays as they may react with the mixture.



1. Non oily version



1-2 garlic bulbs
Boiling water
1ltr soap spray


Chop garlic bulbs and cover with boiling water in a lidded jar. Leave to soak overnight. Strain and add to soap spray. Unused spray will decay but it can be frozen to preserve it.



2. Oily Version

100g chopped garlic

30ml liquid paraffin or baby oil

500ml water

5ml liquid soap (phosphate free)



Soak garlic for at least 24 hours in paraffin or oil in a sealed jar. Add water and liquid soap and stir well to emulsify the oil. This should keep well. Use 30ml of preparation in 500ml to spray plants.


3. Powdered dry garlic bulbs

Sprinkle the powder over affected plants or mix with water to make a spray.


Wormwood TeaControls aphids, caterpillars, flea beetles & moths


225 g wormwood (Artemisia absinthium)
2.25 lts water

1 tsp soft soap


Simmer for 30 minutes, strain and add soft soap and add to spray bottle. Alternatively place dried sprigs beside carrots & onions to mask their scent.

Sulphur - Spider mites, thrips

Fungicides

Fungal infections are usually visible to the naked eye and include mildews, leaf spots and rusts. They are spread by spores. Carefully removing infected leaves immediately they are infected will help to control the infection.




Sodium BicarbonatePowdery Mildew

5g baking soda
1lt water


Mix together for a spray

Or

Blackspot & mildew on roses

3 tsp baking soda
1 heaped tsp soluble fertiliser
Few drops phosphorous free washing up liquid
4.5 lts water


Mix first three ingredients together thoroughly with 200ml water. Add to the remaining water in a watering can. This can be watered over the foliage every two weeks, starting in early spring and continuing throughout the growing season.


Or


Downy mildew

100g washing soda
4 lts water
50g soft soap

Dissolve washing soda in water then add soft soap to a spray bottle


Or




Powdery mildew, blackspot

20g baking soda
15ml citrus oil
2.2 lts water


Mix and spray foliage lightly, including the undersides. Do not pour or spray this mix directly into the soil.

Milk - Mildew

300ml milk
700ml water

The enzymes of fresh milk sprayed on plants will attack mildew. A stronger solution will result in a foul smell as the milk goes rancid.

Elder SprayMildew and black spot

Same as pesticides:


450g young Elder shoots
3lt water


Mix in large pan and boil for 30 mins. Strain and cool. Can be bottled while hot and will keep for 3 months.


Dock SprayMildew


15g mature docks
1 lt water

Puree docks and mix with water. Leave to soak for an hour and spray.

Garlic SprayFor scab, mildew, bean rust & tomato blight.

See pesticide preparation above.

10g crushed garlic or – Powdery mildew.
15g crushed onions
1lt water






Horsetail - Mildew on crops and some rusts, eg., celery

Preventative against potato blight.



28g horsetail (can use all parts of the plant, including rhizomes)
1 lt water
Mix together and allow to stand for 24 hours. Strain and use undiluted as a spray.

Finally:

DISCLAIMER: The control methods are suggested here as a matter of general information. Under Irish and EU law it is illegal to use any preparation as a pesticide/fugicide/herbicide that is not approved for such use. The author and the website accepts no responsibility for how a user may mix, use, store, or any effects the mixture or its elements may have on people, plants or the environment. The information here is for reference only and does not imply a recommendation for use. If you disregard this warning and make any of the preparations, you do so entirely at your own risk.




How to Make Tie Dye Curtains (for less than a tenner)

Not quite veggie gardening, but they’re green!  I’m talking about my new tie dye curtains for the little room in the house….

How to make tie die low cost curtainsI’m delighted with the outcome and the cost.  I have always liked the tie dye effect but have never tried doing it myself.  However, I needed a set of curtains for the small toilet, couldn’t find a fabric I liked anywhere, so here was my chance.

Last year I’d picked up a huge dust sheet from Aldi made from 100% Cotton for just €7.00.  I thought at the time that I could dye it and make a throw but never got around to it.  I only needed half the quantity of fabric for this window and I picked up a cold water dye from town, followed the instructions on the box and voilà!  I’m delighted with the tie dye result.  Total cost: €8.80!

Breakdown:

Fabric – half quantity  -  €3.50
Dye                          -  €3.00
String (for tying)        -  €1.50
Curtain header          -  €0.80

So how did I do it? I measured the window and cut the fabric roughly to size (I allowed quite a bit extra in case it shrank, which it didn’t as it happens). I then randomly bunched pieces of fabric together and tied them tightly with string. The dying instructions given with the dye were very easy to follow, which I did to the letter.

How to Make Tie Die CurtainsThe exciting part is untying the bunches once the die has taken and the cloth has been hung out to dry… Will it, wont it work? What will it look like? Will I like it? There’s a great sense of childish anticipation!

If you’re interested in having a go at this inexpensive little project, there are LOTS of YouTube videos and websites explaining in detail how to achieve more intricate patterns. Mine really were just cobbled together.

Once dyed I attached the curtain header to the top, hemmed the sides and base, ironed each curtain using a damp cloth to protect before hanging them to the rail. Ta daa, job done.

Courgette Cake with Lime Curd & Pistachio ~ Recipe

Quote

We haven’t baked cakes here for ages and like the No 10 bus, they all come along at once!

I’ve been trawling through the recipe books trying to find out ways of dishing up courgettes differently.  I love them chopped and fried in loads of garlic and served with pasta and cheese sauce.  Ian isn’t that fussed about them one way or another.  Our son claims to like them but is always full when it comes to eating them so they’re the last item left on his plate.  The girls refuse to eat them point blank.
I love growing courgette plants as their flowers are so pretty however, they can be very heavy producers and take up a lot of space.  It’s recommended to place them a metre apart but ours is well over this size now.  Yesterday I harvested three courgettes and today another four are ready, hence my search for recipes.

So here it is:  Flora’s Famous Courgette Cake recipe found in Nigella Lawson’s “How to be a Domestic Goddess” book published in 2003 by Chatto & Windus:

(Preheat oven to 180oC/gas mark 4)

for the cake:
60g raisins, optional (but tasty)

250g courgettes (2-3), weighed before grating
2 large eggs

125ml vegetable oil (I used extra virgin as it was all I had & it tasted fine)
150g caster sugar
225g self-raising flour
half teaspoon bicarbonate of soda
half teaspoon baking powder
2 x 21cm sandwich tins, greased and lined

If you’re using raisins, put them in a bowl and cover with warm water to plump them up.

Wipe the courgettes with kitchen towel (don’t peel them), then grate.  The coarse side of an ordinary grater is best as anything finer or smaller can make them mushy).  When they’re grated turn them into a sieve over the sink to remove excess water.

Put the eggs, oil and sugar in a bowl and beat until creamy.  Sieve in the flour, bicarb and baking powder and continue to beat until well combined.  Now stir in the grated courgette and add the drained raisins.  Pour the mixture into the tins and bake for 30 mins until slightly browned and firm to the touch.  Leave in the tins on a rack for 5-10 mins then turn out and let cool until you’re ready to fill and ice.

for the lime curd filling (or buy one from the shop but it’s very easy to make)
Makes 350ml:
75g unsalted butter
3 large eggs
75g caster sugar
125ml lime juice (of approx 4 limes)
zest of 1 lime

Melt the butter in a heavy-based saucepan, add all the other ingredients and whisk to a custard over a gentle heat.  Let cool before filling a far – or a cake – with it.  Keep in the fridge.

For the icing:
200g cream cheese
100g icing sugar, sieved
juice of 1 lime, or more to taste
2-3 tablespoons chopped pistachio nuts

Beat the cream cheese in a bowl until smooth, add the icing sugar, beating well to combine, then stir in the lime juice to taste.

The Verdict

We loved this cake.  It’s a bit like carrot cake - light and moist – and very easy to make.  One of the courgette hating girls loved it, the other still refused it.  In future I’ll know to keep the ingredients secret!  I also tried it out on a neighbour this afternoon who was nervous but then very complimentary and ate it all.

I didn’t put the cream cheese topping onto the cake at the girls request, but the adults like to add a spoonful on the side of the plate, just like cream.

If you like the idea of making cakes with courgettes, here’s a chocolate and courgette recipe that we had a go at too.

Update:

This weekend I was catching up on blog reading when I noticed that Mona Wise had mentioned courgette cupcakes in a recent post. I had all the ingredients in my cupboard to make the cake above, as well as the usual summer glut of courgettes but couldn’t face tackling my exploding cupboard to root out a cake tin. I therefore decided to give the cupcakes a go.

Using the same method and ingredients as above, instead of turning the mixture into a cake tin I divided it into individual bun cases. This also cut the baking time down to 20 to 25 minutes, even better for hungry mouths!

When the buns were cool I removed them from their paper cases, cut them in half and spread the icing in the middle, before replacing the top. I then poured over the lime curd topping and grated some pistachios on top. Today’s toppings varied slightly from the original above as I had didn’t have enough lime so made a mixture of lemon and lime. The result was still scrummy!

Courgette Cupcakes

Courgette Cupcakes

Do you have any cake recipes that you make using vegetables? I’d love to hear about them.

 

Bun making on a Sunday afternoon…

On a much lighter note, our two girls made buns on their own yesterday.  It was the first time our 9 year old has made them without help from Mammy …. I just sorted out the ingredients.  She read the recipe, weighed, sieved, doubled up the quantities and mixed.  Voila, here they are…..

Our youngest (aged 7) sorted out the bun cases, helped skewer the decorations and licked every spoon and surface she could!

They were thrilled with their efforts, and what a great way to spend a showery Sunday afternoon (and they were delicious too).

Life cycle of purple sprouting brocolli

Just a few pics of my purple sprouting brocolli. 
I planted a few varieties into a seed bed last year, labelled them all, then moved them into their final beds only to lose all the labels. 

They’ve taken a long time to grow… they survived the relentless onslaught of caterpillars (they weren’t netted) and for a while there in February I thought we might have lost them to the hard winter. 
However, I resisted pulling them up and so they bloomed for us for weeks.  Now they’re prettily flowering so are ready to be pulled up and composted making way for the carrots, swiss chard and celery.
So thank you for the magnificent harvest purple sprouting brocolli of un-named variety.