Vegetable plants grown outdoors are constantly exposed to insects. Pests, such as stink bugs, aphids and leafhoppers, suck juices from plant tissues until plants become wilted, stunted and deformed. Some pests transmit diseases and inject toxic materials into vegetable plants. Controlling harmful pests is essential to the growth, health and production of vegetable plants. Homemade bug sprays containing natural ingredients are safer for plants and the environment than commercial pest-control sprays. However, as with chemical pest-control products, homemade bug sprays kill both harmful and beneficial insects.
Purée 4 garlic cloves, 1 small chopped onion and 1 chopped jalapeño pepper in a blender. Operate the blender according to the manufacturer's directions.
Fill a bowl with 1 qt. of warm water. Pour the puréed vegetables into the warm water. Allow the puréed vegetables to soak in the warm water for two hours.
Strain the mixture through cheesecloth into a 1-gallon plastic jug. Use a filter to prevent spilling the mixture.
Add 2 qts. of warm water, 1 tbsp of vegetable oil, 2 tbsp of baking soda and 1 tsp of natural liquid dish soap to the jug. Shake the jug to thoroughly mix the ingredients.
Pour the solution into a spray bottle. Spray the solution onto the vegetable plants.
Spray lemon, lime or boiled sweet potato juice on the vegetable plants to repel bugs.
Do not apply the solution when bees are pollinating the vegetable plants; the solution kills bees, which can disable plant fertilisation and reproduction.