Preparing fermented rhubarb tea

Rhubarb, fermented, is excellent pest-combating tea

A natural pest control solution, use fermented rhubarb tea during the plant’s entire growth phase.
It is also possible to keep using the fermented tea after maceration for several weeks to several months.

When you choose to use fermented rhubarb tea, you’re supporting the environment while effectively treating your plants.

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How does fermented rhubarb tea help plants?

Rhubarb is an excellent pest repellent specific to certain insects, especially aphids.

It is also used against allium leaf-mining fly that often attacks leek.

Preparing fermented rhubarb tea

There are 2 methods, both of which are very effective. Note that you should leave the barrel or container open at the top so that air can circulate during fermentation.

  • Macerate 35 to 50 oz (1 to 1.5 kg) rhubarb leaves in 10 quarts (10 liters) water for around 72 hours.
    Filter out solids and retain only the resulting tea.
    Spray with a spraying bottle or sprayer.
  • The second option is to directly throw the leaves in boiling water, which will jump-start the maceration process. Firstly, boiling breaks down cell structure. After that, yeast drops in from the air around and gets right to work.
    Let sit for 24 hours and spray on your plants.

Which plants can fermented rhubarb tea protect?

On all plants usually attacked by aphids.

Among these are rose trees, fruit trees such as peach trees or cherry trees and also a great number of flower shrubs, perennials and vegetables.

It can also be sprayed on leek to fight allium leaf-mining fly worms.

Credits for images shared to Nature & Garden (all edits by Gaspard Lorthiois):
Flowers and leaves of rhubarb by DessineMoiUnMouton under Pixabay license