Damp off and baking soda

16 years ago

I read somewhere on this forum that you can use a tsp baking soda in 1 pint of water to control damp off problems? How often, with what kind of results? Is this better/worse than tea, cinnamon, or cornmeal?

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Comments (4)

corgicorner
16 years ago
PREVENT the problem, don't try to lick a problem after you have one. Take your growing mix, put it into a container that will fit into your microwave, dampen it, put into the micrwave on HIGH. I usually do about 3 quarts, and bake it for 5 or 6 minutes. Check the temperature OUTSIDE OF THE MICROWAVE with a meat thermometer. If it is 180 degrees, it's done. If it is not 180 degrees put it back in the microwave and bring it up to 180 degrees. LET IT COOL BEFORE COOLING. Good Luck!
corgicorner
16 years ago
Sorry about the mistake.

The last line should have read:
LET IT COOL BEFORE USING.
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Omg Lou! LOL Annie, that's funny. I like black tea and Earl Grey. Hate any kind of mint or that spiced tea blend, shudder. I do like some flower/herb teas occasionally like raspberry leaf, or chamomile and I like rose hip, especially when it's my own dried hips. Smiles. Never tried the baking soda. I do hate, hate any kind of bitterness in tea. I make mine different than any mentioned so far, I think. I use 8 or 9 bags for a half gallon. Nowdays I use the hot water from the water dispenser. It really amazes me that it really is hot enough to make tea. Anyway. I put my tea bags in the container, add about 3 cups of water and start vigorously stirring and smashing the tea bags, dunking them up and down and such. I don't do this for any longer than about 30 seconds, yup, seconds. I can generally see that the tea has gotten fully dark. I quickly pick up the bags in a big slotted spoon and smash all the liquid out of them. I want to be done with all of it before a minute is up. Then I add my sugar. I like it sweet. Stir till sugar is dissolved then add water. Never the least bit bitter and not cloudy. I have a big 2 gallon crock that I got years ago from Williams and Sonoma and used to keep that full but I drink mostly just seltzer these days so when I make iced tea it's generally the half gallon or a full gallon container I have also. I use lemon in my tea too so I slice several lemons and keep them in a container next to the tea to add to each glass when served. Works for me.
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digdirt2
16 years ago
I linked another ongoing discussion on using sodium bicarb and potassium bicarb below for your info.

I have tried both baking soda and hydrogen peroxide and have had limited success with both - they work by changing the pH of the soil surface so that the fungus cannot grow as well.

I agree that trying to prevent it is best but not by microwaving your soil. That's a lot of work, only works for small amounts of mix for starting a few seeds, doesn't eliminate all the airborne fungi that can easily infect your soil, and is quite smelly and potentially hazardous.

And if you are using a sterile, soil-less seed starting mix as recommended, it also isn't necessary. It's better to increase the air circulation abound the plants with a small fan, reduce the humidity in the growing area, and avoid over-watering. Fungi exist all around us, nothing we can do about that, but we can control the environment of our plants and so prevent the fungi from growing.

Good luck with your plants. ;)

Dave

Here is a link that might be useful: Bicarb as an antifungal...
rhizo_1 (North AL) zone 7
16 years ago
I agree that air circulation is necessary, but not just in the environment around your seedlings. The potting mix should be extremely aerated, too. You can achieve this by adding a substantial amount of coarse perlite to your mix before sowing.

I can't remember the last time I had a case of damping off occur in my seedling flats (over 20 years); creating a very porous mix is an important part of the whole scenario.

Good luck! Remember: prevention is the best policy. ;-)

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Damp off and baking soda

Comments (4)

corgicorner

corgicorner

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digdirt2

rhizo_1 (North AL) zone 7

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