Macerate of Rhubarb

Macerate of Rhubarb

Among the various macerates that can be prepared for use in agriculture there is also the one based on rhubarb (Rheum spp.).
This macerate is very useful against some black aphids, such as that of the peach tree (Myzus persicae (Sulzer, 1776) and also the leek moth (Acrolepiopsis assectella Zeller, 1839).

Preparation of the macerate –
For the preparation of the rhubarb macerate it is necessary to take 1.5 kg of freshly harvested rhubarb leaves and then place them, cleaned of any earth and other impurities, in 10 liters of water, possibly deionized or rainwater.
The specially chopped leaves will be left to macerate in water for 10 days in a glass or ceramic container (never metal), mixing the preparation once a day for the necessary oxygenation.
After this period, the macerate will be filtered, possibly using an uncolored jute or linen cloth.

Usage –
This preparation is ready to be sprayed on the parts of the plants infested by the insects in question or even as a repellent for possible future attacks.
Remember that the preparation can be stored in the fridge (or in a very cool cellar) for a few weeks and then used, once it has returned to room temperature, even later.
However, to avoid the inconvenience of odor, it is advisable to keep the rhubarb macerate in a closed container.
In this way, it can be used later in the event that more treatments are needed.