How to make herbal infusion for plant nutrition?

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Currently, in all stores you can buy various alcoholic beverages, not only Russian-made, but also foreign. Such as expensive cognacs, brandy, whiskey and many others, which are mainly made from various chemical additives, paints and flavors. The assortment, of course, is huge, but some people cannot buy them because of low cash incomes or simply prefer to use more natural products. And therefore recipes of home-made moonshine come to mind.

Currently, people have learned to perfectly clean it, as well as change their taste. Surely, everyone knows such methods of cleaning moonshine as wood ash, activated carbon, milk or butter.

Tinctures of moonshine, as well as vodka and alcohol with the addition of various herbs, fruits, leaves, are distinguished by excellent taste qualities - this is not expensive, high-quality, and most importantly - useful.

Herbal tinctures are used both on festive feasts, and for various diseases. To prepare a herbal tincture on moonshine, you must buy a moonshine still (we recommend choosing a machine with a distillation column of the Luxstahl 6 brand or with a steamer of the Moscow brand) to independently make an alcohol base. Indeed, only in this case the quality of the drink will not cause any doubt. Reviews on moonshines will help you make the choice of the right model, since not every model is suitable for home use.

If alcohol or vodka is indicated in the recipe, their strength should be at least 40 degrees. Also, before preparing the tincture, you need to prepare a suitable container for its further storage. Here are some herbal tinctures for moonshine, alcohol and vodka, which can be prepared at home:

The recipe for herbal tincture on moonshine

homemade moonshine 40% - half a glass,
honey - 20 g
thyme and oregano grass - 10 g each,
cardamom - 4 grains.

In the alcohol base, prepared according to the recipes of mash for moonshine, put honey, mix thoroughly, pour into a small cup.
Pour the necessary herbs into an empty bottle, in the right amount, pour moonshine with honey.
We close the bottle well with a lid and put it in a dark place for insisting for 30 days.
Shake the bottle every week.
After 30 days, filter the contents of the bottle.

The tincture of herbs on the moonshine is ready.

Recipe for herbal tincture for alcohol

alcohol 70% - 100 ml,
fresh dried hypericum flowers - 1 teaspoon.

Dry hypericum flowers are poured into an empty clean bottle, pour the necessary amount of 70% alcohol.
We tightly close the bottle and insist in a dark place for 10 days.
After 10 days, filter. You can use it every day, after diluting 30 drops of tincture in a half glass of boiled water.

Tincture of herbs for alcohol helps with depression.

Herbal tincture recipe for vodka

fresh basil leaves - 6 pcs.,
vodka - 0.5 liters.

Rinse the leaves thoroughly with running water.
Grind with a knife, put in a clean bottle, fill the floor with a liter of any vodka.
Close the lid and leave for 3 days, infuse at room temperature.
Shake the bottle for three days.
Infused tincture, filter and consume 100 g every day, to saturate the body with different vitamins.

This tincture of herbs on vodka can also be used to treat diseases of various organs, mainly the male genitourinary system.

Pros of herbal infusion

We list the objective advantages of herbal infusion for plant nutrition:

You get effective fertilizer at virtually no cost.
This top dressing is pure organic, therefore its use is absolutely harmless.
According to the effectiveness of herbal infusion, sometimes bypasses the advertised means.
The fertilizer is universal - in addition to the mentioned peppers, cucumbers and tomatoes, it is also useful for fruit and berry crops.

How to prepare herbal infusion for plant nutrition: general recommendations

So, before you knead your first herbal fertilizer, we will present you general recommendations:

The combination of herbs for feeding can be very different (below we will introduce you to some recipes). Any plant without seeds is suitable - even the same weeds after weeding.
Average proportions: 1 kg of grass per bucket of water (10 liters).
Basically, the infusion is fermented in a large barrel. An important point: it is preferable to cover the container with glass, while leaving a gap for air access. So the mass will warm up faster due to direct sunlight and wander more actively. If there is no glass, it can be equivalently replaced with a black film.
The grass is coarsely chopped and completely filled with water.
So that the herbal infusion for plant nutrition does not exude unpleasant odors, microbiological special preparations sold in gardening shops are added to the mass.
Fertilizer is not applied in its pure form! Standard infusion is diluted with water in a ratio of 1:10 (top dressing / water).

Important components

And now let's dwell on the important components of the solution:

Nettle. For the best effect, it is advisable to add nettle - it is rich in silicon and a number of trace elements.
Hay. Fresh hay will be an excellent component for the prevention of fungal diseases in your crops. Before adding to the barrel, fill it with hot water and, after it cools down, place it in the total mass. Active propagation of hay bacillus will begin, and you will end up with an almost equivalent replacement for phytosporin, the enemy of pathogenic microorganisms.
Yeast or crackers. Another great remedy against fungal diseases is yeast or rye bread crackers. 10 g of yeast is enough for a barrel. Dryers - 0.5 kg. Wet Yeast - 50 g.
Bone meal or eggshell. A few kilograms of bone meal will enrich your homemade fertilizer with calcium. An alternative is a well-dried and ground egg shell. A suitable dosage is 1/2 bucket per barrel.

We now turn to certain recipes for infusions received from experienced gardeners.

Recipe number 1: grass and ash

The fastest and easiest way, but the slurry from the grass for it should already be ready. We will tell you how to dilute the herbal infusion for feeding plants in this case: 2 glasses of wood ash and 10 liters of high-temperature water, but not boiling water, are added to the fermented grass. Readiness will come in a day.

Application - an aqueous solution of infusion in the ratio of 3:10.

Recipe number 2: with chalk and jam

How to make herbal infusion to feed plants using this method? First, prepare the components:

A mixture of herbs (+ fresh hay - optional).
3 pieces of chalk of medium size (alternative - eggshell).
250 g of any jam - to speed up fermentation.
Manure manure (optional).
2 cups of wood ash.

Grass is laid on half a barrel - freely, without tamping. Then it is poured with warm water. After all the components are thoroughly mixed and left alone - for 3 days in the hot season, for a week - in cool weather.

For use, the proportion must be observed: 1 liter of such a solution per 10 liters of water.

Recipe number 3: manure, urea and ash

Additional components add value to grassy dressing. In the infusion, it is recommended to put the following:

10 cups sifted ash.
Manure.
At will - a small amount of bird droppings.
10 tbsp. l urea (calculated on a 200-liter barrel).

Two liters of boiling water are poured into the resulting solution, insisted for several hours and then used for its intended purpose.

Recipe number 4: with superphosphate

We will share how to make herbal infusion for feeding plants of such a plan:

Grind freshly cut grass. It is desirable to add as much nettle as possible to the composition.
For every bucket of grass - a bucket of water. However, the liquid level should not be higher than 20-25 cm to the edge - there is a chance that the fermented solution will "run away" from the container.
For 10 liters of water - 40-50 g of double superphosphate. Without this component, there is a high probability of potash starvation of plantings.
Mix all the ingredients, put in the shadow for fermentation. Do not forget to periodically stir the composition in the future.
After a week, the solution will be completely ready - this will be evidenced by the cessation of foam.

Apply this herbal infusion to feed plants in a ratio of 1: 2: 4 with water.

Recipe number 5: with EM drugs

Prepare the following components:

Microbiological preparation: Vostok-EM1, Renaissance, Baikal or Bokashi.
200 liter plastic barrel - iron is not suitable due to the strongly acid reaction of EM products.
5 buckets of grass. Preferred lawn, nettle, bean tops.
1-3 kg of dolomite flour.
3 kg of bone meal.

Pour all of the above with water, leaving 10-20 cm to the edge so that the magical solution does not "run away" during fermentation. Cover with glass or black film, leave to roam in a sunny place. After 10-15 days, expect the finished fertilizer. It is used in the proportion of 5 liters of solution to 200 liters of water. Thus, barrels of herbal infusion are enough to process 30 acres of land.

Readiness and Application

When can we talk about the readiness of herbal infusion for plant nutrition? Depending on the ambient temperature, such products can be used as early as a week after preparation. The readiness will be evidenced by a specific "aroma", as well as the formation of foam on the surface.

In a pure form, planting is not fed with herbal fertilizer, because the solution is very concentrated, which can negatively affect the roots. It is best used as follows:

Thoroughly mix the contents of the barrel with a stick.
Scoop the solution, strain it from grass and other components.
Dilute with clear water 1:10 (infusion / water).
Perform such dressings once every 7-10 days.

Do not wait until the solution is completely consumed - as the barrel is emptied, fill it with new grass and other components (except manure), fill it with water. So you will have ready-made organic fertilizer all summer.

On universal methods of feeding

After you prepare an aqueous solution of herbal infusion, it's time to apply it to the case:

Watering cucumbers, tomatoes and peppers is carried out at the rate of 1 bucket for 4-5 bushes.
Fertilize root crops with an aqueous solution of herbal fertilizer as normal watering. This is best done in the spring, 2 weeks after the appearance of the shoots. Such fertilizer should be systematically used throughout June.

Fertilizing fruit

The product of natural agriculture - herbal infusion for plant nutrition - is among other things useful for fertilizing fruit and berry plantings. Feeding is carried out according to the following scheme:

Make holes in the soil around the tree with a depth of 50-60 cm with an iron rod or an object like this.
Prepare top dressing: for 1 bush - 1 liter of fertilizer, for a tree older than 5 years - 2 buckets of infusion. The solution is done in proportion: 1 liter of fertilizer per bucket of water.
Pour the infusion into the prepared holes - so it will be faster near the roots.
After fertilizing, it is important to leave the soil well moistened, and then cover it with a dense layer of straw or dry grass.
An excellent solution would be to periodically conduct such a procedure all season.

To prepare an economical, effective and safe herbal fertilizer infusion, as you have seen, is not so difficult, the main thing is to be the owner of a suitable barrel. The tool is also very versatile - they can fertilize many plantings.

Herb for infusions

As a grass base, you can use both waste from cultivated plants, and numerous weeds from the site. Especially good infusions are obtained from nettle (read about the benefits of nettle), which, as you know, will not grow on poor soil. You can also use:

burdock
wood lice,
deaf nettle (clam)
dandelion,
mowed grass
and other weeds.

Attention! Do not use inseminated flowering plants, many seeds calmly tolerate fermentation and then germinate well.

In addition to the grass itself, manure, chicken droppings and sugar in any form can serve as food for developing bacteria. Fermented jam is best for these purposes.

Application of infusion

To the question of how often to water the plants with herbal infusion, we will answer this way: normally mulched plants, both in the open ground and in the greenhouse, are fed once a week. The alternation of root and foliar top dressing will be optimal.

Now about how to dilute the infusion. For root watering, one liter of tea is diluted with a bucket of clean water. Ten liters of the finished solution is enough for 4-5 plants of tomatoes or peppers, eggplant or cucumbers. At the initial stage of development, cabbage plants can be watered up to 8-10 bushes, as the dose grows, the dose can be increased according to the power of cabbage.

Foliar spraying on the sheet is carried out, diluting in a proportion of 1:20. It is best to spray in the evening in dry weather. At this time, the best effect of such feeding is observed. The amount of the drug on the leaves should ensure their complete wetting both from the bottom of the leaf plate, and above it.

Storage and shelf life of natural fertilizer

The best effect is given by a freshly fermented infusion. It was at this time that the most rapid growth of the bacterial mass was observed. Over time, bacteria will begin to die from malnutrition.

If the drug has not been fully used within a week from the time of preparation, it is advisable to add a little more herbs and sugars to the container and add fresh water. How long is such an infusion stored? Bacteria can work with regular nutritional supplements all summer.

The main thing is that by using herbal infusion, you provide nutrition to the soil microorganism, which ultimately forms the fertility of your garden.

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How to choose a cooking method depending on the raw materials

The method of processing medicinal raw materials depends on its form and composition. From herbs, leaves, flowers, it is better to prepare infusions. An exception can only be plants containing essential oils, which, with prolonged insistence, disappear. These include pine, eucalyptus, cumin, fennel, peppermint, valerian, oregano, marsh rosemary and others.

Bark, roots, fruits, hard stems and leaves (eucalyptus, bearberry) are more effective in the form of decoctions.

Plants with a large amount of tannins (conifers, oak, eucalyptus, dogwood) are best prepared in slightly acidified citric acid or apple cider vinegar. Under the influence of an acidic environment, the sparingly soluble alkaloids present in this raw material transform into a readily soluble form.

Mucilage-containing herbal preparations (flax seeds, medicinal marshmallow, coltsfoot leaves) are best prepared by cold infusion, keeping the raw materials in cold boiled water for at least 10-12 hours. If other useful components are important in these plants, not mucus, then they can be prepared in the form of decoctions.

Alcohol extracts are possible from any medicinal plant. They are more durable and convenient to use than other forms of processing of raw materials. The alcohol component not only enhances the healing properties of plants, but also maximally extracts useful substances from them in the form in which they are best absorbed by the body.

How to cook infusions and decoctions of herbs

For faster receipt, the infusion is prepared on the basis of hot water. Grass or leaves should be brewed like tea. You can not take boiling water, capable of destroying all the useful substances in plants. Withstand boiling water for 5 minutes, so that its temperature becomes approximately 90-95 degrees. Then pour the raw materials in the proportion of 1 tsp. onto a glass of liquid. Covering tightly with a lid, insist 20-30 minutes. For fruits and roots, this time increases 3-4 times. The infusion is ready for use after straining. In a too bitter drink, you can add a teaspoon of honey, but only when it cools.

To prepare a cold infusion, pour the raw materials cooled to room temperature with boiled water in a ratio of 1:10. Insist 10-12 hours. After straining, keep the medicinal fluid tightly closed in the refrigerator. Use no longer than 3 days, before taking, warming the required amount to a temperature that is pleasant for drinking. Cold infusions are prepared from plants that have milky juice (celandine, dandelion, euphorbia) or from those parts of them whose nutrients decompose at high temperatures (flowers of medicinal marigolds).

For broths, plants or parts of them that have a more rigid structure (roots, bark) and do not contain volatile medicinal components (essential oils) are suitable. To prepare the broth, mix the crushed vegetable raw materials with water in a proportion of 1:10, boil in a water bath for at least half an hour. Strain the finished broth in hot form, bring boiled water to the desired volume of liquid.

Water infusions and decoctions are the easiest way to prepare medicines at home. But they are the fastest spoiling. They can be stored in a cool place for no more than three days, and it is better to cook a daily volume every morning. It is important to use the correct water during cooking. For these purposes, tap water, saturated with a large number of chemicals, will not work. For wrapping, you can make infusions and decoctions in melt or rain water, for oral administration it is advisable to take purified purchased water.

Herbal tinctures (tinctures) and balms

Tincture translated from Latin means "extract from raw materials using alcohol or vodka." For the preparation of tincture, you can take dry or fresh raw materials, the alcohol content in the alcohol component should be in the range of 40-70 degrees. At higher alcohol concentrations, many beneficial substances are not extracted from plants and substances that are not desirable for use are often recovered.

Pour the crushed herbal mixture with the necessary amount of alcohol-containing liquid in a proportion of 100 grams per liter. Tincture is usually infused in a warm place protected from direct sunlight for at least a week. Strain the finished infusion, take orally 2-3 times a day in doses not exceeding a teaspoon at a time. It is used most often in cases where the preparation of teas is impossible or there is no time for this. The advantage of tincture over dry herbs is an unlimited shelf life.

If you make tincture on several types of plants, you will get a denser and more saturated concentration. This fluid is called balm. It is more effective than ordinary tincture, as its healing properties are aimed at several problems. Just do not get involved in a variety of components. It is advisable to mix no more than five plant species.

How to cook extracts

Preparation of the plant extract is a very laborious process, but the end result is a more effective concentrated product, which, depending on the degree of dilution, can be taken daily or create a stressful dose for the body to accelerate the natural recovery processes in it. From a kilogram of raw materials in the final result no more than 300 grams of extract is obtained. A properly prepared extract has the aroma and flavor of the original plant.

Grind dry or raw raw materials, place in a liquid, on the basis of which an extract will be made. It can be water, alcohol-containing liquids or oils. Oil, depending on the purpose of the extract, is suitable as food for oral administration (sunflower, corn, olive), and basic for external use (from wheat germ, almond).

The mixture is evaporated in a water bath: with liquid components (water, alcohol) until the volume is reduced by half, with oil - at least an hour. Strain the finished extract through gauze, folded in several layers, pour into bottles with dark glass and tightly cork. Shelf life depends on the raw material: in the absence of mucus-containing components up to a year in a cool dark place.

There are several degrees of concentration of extracts - from the consistency of fresh honey to a thicker, not independently flowing from the vessel when turning. Concentration does not affect the quality of the final product, but is only the result of the degree of “evaporation” of the raw material. In the first case, its initial volume is reduced only by half, in the latter - by 4-8 times. There are dry extracts obtained by drying the raw materials to the state of a sponge, after drying, turning into a powder.

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