buzz off!

I have always planted basil with my tomatoes. Partly because it has been ingrained in me to do so, and partly because it just seems to make sense. Add fresh mozzarella and you have a fantastic caprese salad!
I was wondering if it was an old wives’ tale, though, so I did some research. Turns out, I was right all along. Companion Planting
is a time-tested and eco-friendly way to control pests in the garden.

It should be no surprise, then, that studies are being done to see how herb and spice based pesticides can be used for commercial applications. With the growth of the organic agriculture industry, and an increasing public demand for “clean food”, the industry is looking for alternatives to toxic pesticides that pose less risk to both human and animal heath. They are finding the answer in plant-based essential oils, including cinnamon, clove, mint and thyme.

Canadian scientists are reporting excellent results from research into this new class of natural insecticides. Commonly used for culinary, medicinal, and aromatherapy purposes, plant oils are proving to have a broad range of insecticidal activity, by either repelling or killing the unwanted (and often destructive) pests. Unlike conventional chemical products, however, these natural repellents are readily available and do not require extensive regulation. Additional benefits include a reduced danger to agricultural workers who are at high risk for pesticide exposure, as well as a greatly decreased likelihood that pests will develop a resistance to the so-called “killer spices”.

Two to four spice oils diluted in water are the basis for the new natural pesticides. So far, some of the new commercial spice-based products are already proving to be effective in protecting organic crops, such as tomato, strawberry, and spinach against aphids and mites. Unfortunately, the fragile essential oils degrade rapidly when exposed to sunlight and have to be reapplied often. Extending the time that the products remain effective is the main issue challenging the scientists developing them.

Read more at: National Geographic News