We came upon this recipe during an ECHO workshop in Chiang Mai, I think it’s an interesting one for a number of reasons:
All the herbs grow easily in the garden, most of them are perennials and the other ingredients are cheap and easily available.
Only takes an hour to make more than enough for six months regular use.
Has a relatively long shelf life as it uses vinegar and alcohol.
Looks different from the other juices we make so does not get confused with other stuff in our untidy workshop.
Works well when sprayed regularly.
List of herbs we used in this batch: Citronella, Lemongrass, Turmeric, Fingerroot, Galangal, Chilli, Neem, Kaffir Lime, Siam weed, Tinospora crispa.
Method: Collect all the herbs, chop the leaves and smash the roots and stems.
Put in the tank and add twice the volume of water.
Add vinegar and alcohol, (in our case locally made rice whiskey), 10% of the water volume each.
Leave for 15 days, strain and bottle. Can be kept for up to six months.
Spray regularly on vegetables and fruit trees every 3-5 days at 50cc to 20l of water.
PS Other possible herbs are ginger, tobacco, garlic, goat weed.