How to Make Organic Pesticide

Garlic is a key ingredient in an effective organic pesticide.
Garlic is a key ingredient in an effective organic pesticide. (Image: Jupiterimages/Photos.com/Getty Images)

Organic pesticides preserve the safety and integrity of your plants without having to resort to dangerous chemicals. They also reduce the impact your garden has on the environment and local ecosystems. Organic pesticides are much easier on your budget than traditional pest control products. The U.S. Environmental Protection Agency recognizes garlic as an effective ingredient in pesticides.

Things You'll Need

  • 10 to 15 cloves garlic
  • Blender
  • Glass canning jar
  • 1/4 cup mineral oil
  • 1 jalapeno pepper
  • 1/4 cup vinegar
  • Spray bottle

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Begin your organic pesticide by adding 10 to 15 cloves of garlic to a blender or food processor. Process the garlic until finely chopped. Add the garlic to a glass canning jar and cover it with 1/4 cup mineral oil. Let the garlic infuse the oil for at least 8 to 10 hours. This is the base for your organic pesticide.

Pour the garlic and oil back into the blender and add 3 cups of water. Process until the oil and water emulsify.

Add a whole jalapeno pepper to the garlic mixture in blender and process until liquefied. Jalapenos make an effective organic pesticide because they discourage animals from eating your plants and deter many insects.

Add 1/4 cup vinegar to the mixture and process until blended. Vinegar works as an organic pesticide by making the soil and plant surfaces slightly acidic so pests don't lay eggs where it's sprayed. It also kills several variety of small pests. You can use vinegar alone as an organic pesticide in a pinch.

Fill a clean spray bottle halfway with water and halfway with your organic pesticide. Shake well and spray on plants and soil in the garden. Apply the organic pesticide once or twice per week, or as needed.

Tips & Warnings

  • Spray lightly. Too thick and too frequent coatings could cause your veggies to taste like garlic and peppers.
  • Don't touch your eyes after handling garlic or jalapeno peppers. It burns!

References

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