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Insects can be a persistent problem in gardens, affecting the health and productivity of plants. While chemical insecticides are available, they can be harmful to the environment and non-target organisms. A powerful, natural alternative combines the potent properties of chili peppers and mint. Here’s how to create and use this effective natural insecticide.
Ingredients
Chili Peppers: Known for their capsaicin content, chili peppers can deter a wide range of insects.
Mint: Mint contains menthol, which acts as a natural repellent against insects.
How to Make the Chili-Mint Insecticide
1. Gather Ingredients
Fresh or Dried Chili Peppers: 10-12 fresh chili peppers or 2 tablespoons of dried chili flakes.
Fresh Mint Leaves: 1 cup of fresh mint leaves or 2 tablespoons of dried mint.
Water: 1 liter.
Dish Soap: A few drops (optional, for better adhesion).
2. Prepare the Solution
Chop the Ingredients: Finely chop the chili peppers and mint leaves to increase the surface area and release their active compounds.
Boil the Mixture: Bring 1 liter of water to a boil. Add the chopped chili peppers and mint leaves to the boiling water.
Simmer: Reduce the heat and let the mixture simmer for 15-20 minutes to extract the essential oils from the chili and mint.
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