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Homemade Pest Repellent for Plants

By Meg Butler ; Updated September 21, 2017

One of the only ways to make sure that your pest repellent is 100 percent safe for you and your plants is to make it yourself. Pest repellents may have an "organic" label, but they could still pose harm to you and your family if consumed over a long period of time. The best homemade pesticide for edible plants is one made of natural ingredients. Certain spices like garlic and cayenne pepper naturally repel bugs and they can be sprayed liberally on edible plants as they are perfectly safe to ingest.

Place the cayenne peppers, onion, garlic and 1/2 cup of water into a blender.

Pulse the blender until the ingredients blend into a uniform consistency.

Transfer the mixture to a large container.

Pour one gallon of water over the mixture and mix well.

Cover the container with saran wrap and leave it to sit for 24 hours.

Strain the mixture through a strainer. Set the solid matter aside for later.

Fill the sprayer with the liquid.

Spray your vegetable plants or flowers daily until the pests are gone. Spray all areas of the plant. Pay extra attention to the underside of the leaves and areas where you have noticed pest activity.

Spread a one-inch layer of the solid matter over the soil around the infested plants. Then carefully mix the solid matter into the soil to a depth of two inches. Take care not to disturb the roots of the plants.

 

Things You Will Need

  • 3 cayenne peppers
  • Large onion
  • Bulb of garlic
  • Blender
  • Water
  • Wire mesh strainer
  • Sprayer
  • Large container
  • Saran wrap

Tip

  • Stop using this pest repellent when the offending bugs are gone. Since it is a non-discriminate repellent, it will also get rid of the helpful bugs in your garden.

About the Author

 

Based in Houston, Texas, Meg Butler is a professional farmer, house flipper and landscaper. When not busy learning about homes and appliances she's sharing that knowledge. Butler began blogging, editing and writing in 2000. Her work has appered in the "Houston Press" and several other publications. She has an A.A. in journalism and a B.A. in history from New York University.