August 21, 2009
Weekly News UpdateMaking Pesticides from the Spice Rack
Spices such as rosemary, thyme, clove, and peppermint are most often used to flavor a variety of foods, including pasta dishes, meat dishes, and desserts. But did you know that these spices can also be used as natural pesticides in organic agriculture? Turns out, the essential oils found in a variety of different spices are quite effective when used as pesticides or insect repellents.
Research indicates extracts from spices and herbs such as mint shown here make effective natural pesticides. (Photo credit: Michael Thompson/USDA)
At the 238th meeting of the American Chemical Society, being held this week in Washington, D.C., scientists presented the results of a research study on the efficacy of using spices as pesticides. In general, natural pesticides made with spices are a mixture of small amounts of two to four different spices diluted in a set amount of water. Chemicals in these essential oil spice cocktails target a receptor for octopamine, a neurotransmitter found in all invertebrates, including insects. Octopamine controls heart rate, movement, and metabolism. When octapamine's function is blocked, the result is a complete breakdown of the insect's nervous system, which quickly leads to the its death.
Thus far, research indicates that spice-based pesticides are successful at protecting organic crops including strawberries, spinach, and tomatoes against pests such as aphids and mites. Insecticides and insect repellants have also been developed for home-use, including flea repellant products made for dogs and cats.
The advantages of using spice-based pesticides include the ability to bypass the lengthy process required for regulatory approval of non-natural pesticides; natural pesticides are also safer for agricultural workers; and scientists believe insects are less likely to evolve resistance to natural pesticides. The disadvantages of using natural insecticides include the need to apply them at a more frequent rate and at a higher concentration than conventional pesticides. Scientists are currently working on the development of longer lasting and more-potent spice-based pesticides to address these two issues.
The main scientist working on this research is Dr. Murray Isman, a professor of entomology and toxicology and Dean of the Faculty of Land and Food Systems at the University of British Columbia. His research was funded by EcoSMART, a botanical pesticide company based in Georgia.
Comments
Comment from: matthew
March 3, 2010 09:00 AM [#]
I think this is a good idea. It's clean effective, and it's cheap.