After having seen the preparation and uses of the nettle macerate, today we want to introduce you to the garlic macerate, another organic pesticide, a fundamental ally of our organic garden. Garlic can be considered a natural pesticide and fungicide due to its innate properties. In this article, however, we will examine two preparations, not only the macerate, but also the garlic infusion, a product with different characteristics and processing. These two preparations will allow us to fight both the pests present in our garden and the fungi to which our plants are subject. These sometimes lead to the destruction of our entire crop and must therefore be countered.
The garlic macerate and garlic infusion are very efficient, and are obviously 100% natural products. So ours will be an organic defense, without resorting to any kind of poison or phytopharmaceutical. In this way, we will guarantee the arrival on our tables of healthier, tastier, and safer vegetables.
Properties of Garlic
The garlic, Allium sativum, belongs to the Liliaceae family, has several antibacterial properties and we have already seen how to cultivate it in a bio way.
In particular, garlic contains allicin, which is a natural antibiotic substance, which also determines its strong smell. It is this substance that acts as a pesticide. If you think about it, the characteristic strong smell, and therefore the allicin, which is a sulfur compound with characteristics similar to sulfur, is released when the garlic bulb is “manipulated”. For example, through crushing, cutting, or squeezing. So to prepare the garlic infusion and garlic macerate we will never use whole cloves.
Allicin is not the only important component for us contained by garlic. Among other substances present, in fact, garlic also contains garlicin, which is another natural antibiotic. More generally, garlic is particularly rich in mineral substances and oligominerals such as iron, iodine, calcium, phosphorus, and magnesium; and when it is fresh, it is also a source of vitamin C and provitamin A.
Varieties
Garlic has very ancient origins and comes from Asia, in fact, even today most of the world production is concentrated in countries such as China or India. However, in Italy, very valuable varieties are grown and that at a qualitative level have nothing to do with Chinese garlic, which we strongly advise you not to use, both in the kitchen and for the preparations we present.
For a good garlic macerate or a good garlic infusion, therefore, we suggest two very well-known and appreciated Italian varieties: the first is the Polesano white garlic, grown in the Polesine area, an Italian DOP product with bulbs in a variable number, with a uniform appearance, roundish, regular, compact and flattened in the root area, the bulbs are bright white.
The second is the red garlic of Sulmona, province of L’Aquila. It is a variety of garlic with a white bulb, red cloves, presence of floral scape, regular size, absence of extratunicated or supernumerary bulbils, decent productivity, excellent storage capacity and from the aroma and flavor very spicy.
As a natural pesticide and fungicide, garlic can be prepared in two ways, in the form of garlic infusion and in that of garlic macerate. Two preparations that we will use differently depending on the parasite or fungus to fight.
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- Red garlic variety from Sulmona
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- White Polesano variety
Undiluted Garlic Infusion. Natural pesticide against mites and aphids
The garlic infusion is prepared by crushing 75 gr of garlic infused in 10 liters of hot water for 5 hours. It is an effective pesticide on harmful insects in general, and in particular on two types, that is the black aphid and the red spider mite.
The obtained garlic infusion is sprayed undiluted on the plants at regular intervals (3 days), before the onset of infestation or in any case on small foci, in the cool hours of the evening, using a common backpack sprayer, which you can order here.
In the garlic infusion, the repellent effect is due, among other things, to allicin, which is released with its natural antibiotic properties.
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- Black aphid
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- Red spider mite
Garlic Macerate diluted in 10 liters of water as a natural fungicide
Tomato plant attacked by downy mildew
The garlic macerate is prepared using 500 gr. of crushed garlic in 10 liters of water, then left to macerate in a container, preferably made of terracotta, for 24/48 hours. The obtained macerate can be used diluted in another 10 liters of water and is sprayed on the growth soil of the plants to prevent cryptogamic fungal diseases, such as downy mildew.
Naturally, being sprayed on the ground, the garlic macerate will also perform an antiparasitic function, acting as a repellent for all harmful insects that attack plants starting from the ground.
The distribution of the garlic macerate on the ground is recommended at regular intervals of a week, especially in periods more favorable to the onset of fungal pathology, for example in unstable weather situations of rain alternated with heat.
In one of the previous articles, we saw the uses and preparation of nettle macerate, another natural remedy in defense of our garden. For a preventive action, a joint and alternating use is recommended whether you are using the garlic macerate or the garlic infusion, so as to have a more effective and persistent biological defense.
Further Insights on Garlic Macerate
For those interested in further exploring the topic of garlic macerate, the following resources provide additional information:
- Garlic oil (macerate) – Prodigia cosmetics: This page offers a commercial perspective on garlic oil macerate, discussing its benefits and uses in cosmetics.
- Evaluation of allicin stability in processed garlic of different cultivars: This scientific study evaluates the stability of allicin, a key component of garlic, in different garlic cultivars.
