I have never heard of baking soda being used as a fungicide. I have heard of Cinnamon being used. FWIW, most growers do not use peat moss for storing tubers. It tends to pull out the moisture. You could search the forum other techniques. They have been fully discussed. Gail

As discussed in a different forum, baking soda will not work for this purpose. Try sphagnum moss.

A little update. Dusting with baking soda was not a good idea. It was too much. While it was effective on the fungus, it also turned the grass a orangish color - not a dead brown, but more orange on all the spots I treated - which was a lot. I'm watering, so we will see if the grass comes back. The baby shampoo area seemed to work right up with no spotting. Since I'm overseeding this fall I'll be adding compost so I'm not too concerned, it will all even out eventually. My lesson learned is to be more thoughtful about the weather effects on the lawn. I knew the hot humid conditions and lots of night time rainfall were ripe for fungal attacks but didn't think enough about that and plan ahead. I probably should have used corn meal or cracked corn this last May instead of alfalfa pellets. Perhaps in my area, adding grains and compost just before a heat and high humidity period is not a good idea either.

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.