HOW CAN INSECT PESTS AND DISEASES BE CONTROLLED?

This is the 64-dollar question for all herb growers. The very edible nature of herbs means that any methods used to combat insect pests or disease must be carefully chosen to ensure that they are of a non-cumulative, non-toxic nature. No gardener or cook would voluntarily poison the family foodstuffs, and yet we are asked to do this by some manufacturers of the many chemicals and sprays at present advertised. Where there is any doubt at all as to the possible dangers of eating food thus contaminated, it would be wise to use only natural products harmless to humans; so some careful sorting-out of the “goodies” and “baddies” on the nurseryman’s insecticide shelves must be undertaken. Pay special attention to the time that must elapse before plants sprayed with anything at all can be eaten. This is printed on the pack by all reputable firms.

I have read every publication I can lay my hands on in this regard, and have talked to gardeners, to Department of Agriculture authorities, and to workers in the chemical spray industry. From their freely given information, and my own experience, have come several pesticides of natural vegetable origin that I can recommend as having been used with safety over and over again.

The Bio-dynamic Gardening Association in America, and the Henr Doubleday Research Association in Essex, England, have several publications relating to insect control that make interesting reading for gardeners who wish to use natural products only on edible crops.