We’ve already addressed the fact that I tend to try ridiculous crazy potentially clever ideas with abandon. So it will come as no surprise to many of you that when I finished peeling and juicing tangerines for my Tangerine Triple Sec, instead of composting the waste, I decided to try making vinegar. Tangerine vinegar? Yeah, that’s what I’m thinking. Ick. But worry not – I didn’t want to use it in the kitchen; my goal was to create a natural weed killer.
In Wild Fermentation
After a month or so, the concoction was smelling very orange-y but not so vinegar-y. I drained the solids from the liquid and let it ferment for another three weeks or so. By this time, my ‘vinegar’ had a creepy floating surface – the mother. (See the curved edge? That’s the mother, not a shadow.)
Still not much vinegar smell, but I decided it was time for my experiment. (I am impatient. If I’d let it go longer, would it have been more vinegar-like? I don’t know.) I removed the mother and strained the liquid several times, first through a fine sieve, then through cheesecloth. I put the liquid into my pump sprayer without diluting it at all, and sprayed several different patches of weeds.
And here’s what happened overnight. The broad-leafed vine type weeds and the invasive kava turned slightly brown on the edges. Not much to talk about at all. But the crabgrass actually shows a difference.
Before (what is that little string thing and why is it in my picture?):
After (Ooh, different camera, different color):
Here’s another shot of dead weeds (no before picture at this spot, unfortunately):
It’s not Roundup, by any means. And it wasn’t as successful as Kevin at A Garden for the House’s experiment. But I’m thinking this idea has potential. My guess is that if the acid content were higher, I’d have had more success. I’m definitely going to try making vinegar again – we’ve got no shortage of citrus peels and the stuff from the store is, as we’ve discussed before, likely full of gmos. But I think a little research is in order to figure out how to achieve a higher acid content.
Interesting. We are going to have a BUMPER crop of mandarins this year, so I’ll definitely be keeping this project in mind.
Love that it has it’s own number =)
Love this idea.. i made my own apple and pear cider vinegar but on occasions when i cant be bothered using it for me or it doesnt seem right, this seems perfect
Good stuff.. *sharing*
My experience when I tried doing this with walnut hulls was that the “tea” actually got weaker as I was attempting to ferment it. It was more potent when I used it right away.
The Pocket Farmer: I definitely think it got stronger as it sat. It smelled like that potent orange cleaner, but not quite as professional. With walnut hulls, is it the fermentation you’re after, or the tannins? I would think the tannins, and maybe those are best when just leaching??
i know the ‘horticultural’ grade vinegar weed killer is 20%, though they say even 5% kitchen stuff will work on new foliage…none of the above kill the roots but a few times spraying is going to deplete their energy eventually.
I leached them but wanted to evaporate some of the water to make a more concentrated mixture. I found that the longer the mixture sat, the less effective it worked as weed killer. Not sure if that translates to your tangerine experiment, just thought I’d mention it in case it was relevant for you.
The Pocket Farmer: It’s ALL relevant, somehow or another.
Kris, I’ve made both pineapple vinegar and guava vinegar using only the peels of both. It is perfectly safe to consume the tangerine vinegar also.
@SoniaR In spite of the fruit flies, I did stick my finger in to try it. It’s NOT something I’d eat. With the peels, the vinegar is terribly strong and not very good. Purely a weed killer, this one!
I’m using citrus peels right now to make some cleaning spray. I can’t remember if I read the idea here or or on another blog, but I’m excited about it!
I nominated you for a Versatile Blogger award! Swing by my page to pick it up
Tangerine vinegar as weed killer: Who knew?
Very interesting. I actually have a bunch of rotten clementines on my counter I am feeling guilty about, so maybe I should try this.
not something I’d have thought of — and I am glad you wrote about trying it out. wonder if it’d discourage household pests?
I love the smell of tangerines. Any potential use on salads?
No way. It was terrible, and way too strong. Of course, that’s what I was aiming for.
I’m going to send a friend over to the site to take a look. We don’t care about weeds out here in the woods, but they are always looking for natural weed killers on their more suburban lawn!
That’s wild! I recently downloaded a kindle book about using essential oils to clean and such around the house. It was MUCH needed since my hubby things vinegar makes the house smell like dirty feet. I’ll have to add this to my “recipe” list.
It does have possibilities. I’ve used citrus oil in the past–not for weeks but to rub on stickers on jars and it takes the sticky right off.
Hi, For really tough weeds, try Pickling Vinegar. It is usually 8-10% acetic acid, which works better than regular 5% acetic acid. In the States, you can find 20% acetic acid, but it must be used with caution as it is considered ‘caustic’ so a mask and gloves should be used. I didn’t find it to be too bad though. It does tingle if you get it on your skin- just rinse quickly with water and don’t breathe in the fumes when you are spraying. I use the 20% vinegar on the tough ones such as the WICKED Hogweed and a lot of garlic mustard weed that is encroaching on my horse pastures and all along my river frontage. I would much rather use this, leaving no residual in the soil and safe for the river and my horses if they ingest it (although they don’t go near it for quite awhile because of the vinegar smell!). Using the 20% acetic acid, the entire Hogweed plant had shriveled up and turned brown as if it had been burnt within a half an hour. On the rest of the property ( under electric fence lines, etc) I cut the 20% vinegar by half and it still does the trick. You can find the 20% acetic acid vinegar in Ontario as there is a company here that sells it, but I had to buy a “full run” which means 14 boxes of 4 x 1 gallon jugs for about $250.00, which is fine, because I will eventually use all of it living in the country. I would have to get the company’s permission before I released their name/information, as I do not know if they would want to start dealing with private individuals, but try the pickling vinegar if you can find it in grocery stores. It will usually kill the root as well as the top growth I believe, unlike 5% regular vinegar which I find only kills the top growth and the problem returns. Perhaps numerous applications would eradicate the root entirely with 5% though- I’m not sure! And I don’t think it would hurt to add salt and the Dawn to it to help it “stick” to the plant. Hope this is helpful!! Patti
Thanks for this, Patti! I’ve wondered about seeking out a vinegar with a higher acid content. You’ve inspired me to do so!