Non-toxic Insect Repellant

Makes 1L insect repellant for herbs and vegetables


5 large cloves garlic

1 large hot chilli


1. Soak garlic and chilli in 1L water over night

2. Blend liquid including whole ingredients well

3. Strain pulp from liquid in a nut milk bag or fine fabric cloth to ensure removal of all particles (this eliminates the risk of clogging the nozzle of your spray bottle)

4. Fill large spray bottle with strained liquid and apply to herbs and veg daily

We acknowledge the Traditional Owners of the country on which we work and live, the Peramangk people. We pay our respects to their Elders past, present, and emerging.

  • Katrina Schilling
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ph 0423 742 454


20 Cameron Road, Mt Barker SA 

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