Re: [compost_tea] garlic, hot pepper & fungi

From: Ted Peterson <ted.peterson_at_tcsn.net>
Date: Mon, 24 Nov 2003 10:54:21 -0800

FYI:

Pepper compounds derived from cayenne are commonly used in ag to combat pla=
nt ravages by deer and other herbivores. I don't know what the side effect=
s of using these are but have been around them and the odor is extreme. =
 

Ted Peterson
Earth-Wise/Spirit of the Earth
  ----- Original Message -----
  From: Dorothy O'Brien
  To: compost_tea_at_yahoogroups.com
  Sent: Sunday, November 23, 2003 5:25 AM
  Subject: Re: [compost_tea] garlic, hot pepper & fungi


  Chris, Jeff and all--

  Here is Mike Evans' greenhouse management website:
  www.uark.edu/~mrevans/4703

  I haven't had time to go through it to see if the
  research on hot pepper meal and garlic is there. His
  presentation (apologies if I misstate it in anyway)
  focused on soil amendments in the greenhouse. The
  pathogens were rhizectonia, phytopera, etc. Mike
  demonstrated in growing media and petri dishes that
  hot pepper meal at various volumes of the potting mix,
  garlic and cococut coir as the media allowed the
  plants to survive even with very large innoculants of
  the diseases. My recollection is that each
  amendment/medium was tested individually.

  I am a grape grower so I am always listening/reading
  with an ear toward applying the concepts in the
  vineyard.

  My AACT program is not completely effective in humid
  Iowa for preventing disease; last year I resorted to
  copper spray to arrest some problems developing in my
  vines. There's concern among organic growers that
  copper is not sustainable because of its ability to
  accumulate in the soil. Thus, my interest in
  alternate wasys of preventing, arresting disease.

  Which is a long winded way around to the point: I am
  wondering if hot pepper or garlic sprays early in the
  season when black rot pressure is at its highest could
  be a viable alernative to copper and possibly part of
  an AACT program. It would have to be early in the
  season because you wouldn't want to taint the grapes
  with these flavors any time close to harvest.
  Regarding saponin, I just recognized this as a
  familiar ingredient that seems to promote good fungal
  growth.

  Any comments or insights appreciated....Dorothy




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Received on Mon Nov 24 2003 - 16:43:27 EST

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