Maceration is a vegetable preparation that is made to extract substances from plants, obtaining a liquid with useful properties. Normally parts of the plant, especially the leaves, are macerated to obtain natural insecticides. Many plants have repellent odors which are used to repel insects and animals and can therefore be used to protect plants in the garden. The principle of maceration is very simple: it involves leaving the plant substance in water for a few days, the preparation does not require heat, unlike the decoction obtained by heating the water.
Contents [Ocultar]
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How to macerate
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How to use the mash
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What plants can be macerated
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Mash Rewards and Flaws
Contents
How to macerate
Maceration consists of soaking parts of the plant in water at room temperature for a fairly long time, generally ten or fifteen days. Rainwater must be used to make the preparation correctly. If rainwater is not really available, you can use tap water, but it must be left to settle for a few hours because it could contain chlorine which would spoil the final result. The container in which it will be macerated should be an inert material, ideally ceramic, but it can also be macerated in plastic containers. The container should not be tightly sealed as the air circle is part of the process, however it should be covered to prevent the entry of insects, leaves or the like. During maceration, the water stains and begins to foam, when the foam stops forming, the substance is ready for use. It is advisable to stir the mixture periodically, you can do this every 3-4 days. You should know that macerates stink a lot, so it is best not to make them near the house.
How to use the mash
The macerate is used pure or diluted, depending on the concentration of the plant inserted into the maceration. This liquid is sprayed on the plants to mist them. It should not be sprayed in direct sunlight, to prevent the refraction of sunlight on the liquid from damaging the plant. It is very useful to use purees to prevent problems in the garden, so treat them periodically.
Curative intervention to solve a problem is feasible but not always effective: timely intervention is essential. The macerates are natural products, without chemicals and in general they have no toxicity, so the pulverized vegetables can be consumed even soon after the treatment, I recommend waiting at least 5 days and washing them well .
Which plants can be macerated
There are many plants that can be macerated to obtain useful preparations for the organic garden, each plant has specific properties, doses and characteristics.
Nettle. The macerated nettle is the most used, it is an excellent natural insecticide, it is obtained with 100 grams of plant per liter of water, only one week to obtain the preparation. deepening : macerated nettle.
Ponytail. Horsetail is used as an organic fungicide, leaving at least 100 grams of plant per litre. Maceration works well, although to get the most out of this plant it is best to make a decoction. Thoroughly: macerated with horsetail.
Garlic . Garlic mash smells bad but is great for getting rid of aphids and fighting bacteria on plants. You put 10 grams of soaked crushed garlic in every liter of rainwater. A similar maceration is obtained with onions, with 25 grams per liter. Thoroughly: macerated with garlic.
Tomato. From tomato leaves you can get a useful preparation to defend against cabbage, the proper dose is 250 grams per liter. In depth: macerated with tomato leaves.
Absinthe . This officinal plant is macerated at a dose of 30 grams per liter and is used to repel ants, aphids, nocturnal and voles.
Tansy. The tansy macerate is prepared at a rate of 40 grams per liter, it repels red mites, nematodes and larvae in general (including moth and guinea pig).
Chile . The capsaicin contained in peppers repels small insects (cochineal, aphids and mites), by macerating 5 grams of dry pepper per litre.
Mint. To get rid of ants, you can use mint macerate, you need 100 grams of fresh plant for each liter of water. mint macerate .
Fern . It has a use similar to pepper macerate, it is obtained with 100 grams per litre. For more information, read how to macerate fern.
Rhubarb . Oxalic acid from rhubarb leaves is useful against aphids, the dose is 100/150 grams of fresh plant per litre.
Old man . Elderberry macerate is not liked by mice or voles, the leaves of the plant are used at the rate of 60 grams per litre.
Mash Rewards and Flaws
Among the vegetable preparations, maceration is practical because it does not require the use of heat, thus avoiding having to make a fire or use the kitchen, just a simple container in which to leave the vegetable substances and the water . The macerate has the advantage of being self-produced at no cost and of being entirely natural, therefore harmless to the environment. The disadvantage is that it requires an infusion time, usually at least 10 days, so if a problem arises and the preparation is not ready, a quick intervention will not be possible.
Macerations are also the strongest smelling natural insecticides, the bad smell is necessary to expel the insects and cannot be avoided. These products are useful to discourage and very functional as prevention, on existing infestations they do not have the effectiveness of products such as pyrethrum and neem.