....so we just mixed a batch up, and I must say, I have no clue why people find this method a "hassle" or whatever.
Here's what we just did.
1 gal tap water
1 lb + habenero peppers, destemmed
3 medium sized bunches of garlic (the whole cloves, unpeeled)
1.5 oz rosemary (fresh, organic, stems and all)
2 cinnamon sticks
1 tbsp (whole) cloves
We took the peppers and rosemary and cleaned them with vegetable wash (biokleen), and then with the garlic, pureed them in a food processor (30-45 seconds). We took this mix and dumped it in a big pot with 1 gal of water, added the cinnamon sticks and cloves. We are currently heating this mixture right now, being careful not to let it boil--we're trying to keep it at a constant sub-boiling temp. We'll do this for at least an hour. Afterwards, we are going to strain the mixture and let the strained liquid cool. Once cool we will add a few drops of Dr Bronners Castile Oil Magic Soap (lavender), put into spray bottles and spray the plants.
I should also note that while this was brewing I took each of the plants out and inspected each plant individually. To do this easily I used a small fluorescent light held underneath the plants leaves while I observed from above. When the light shines just right, it illuminates the leaves and allows you to instantly spot anything--mites, eggs, dirt specks, flies, chlorisis, anything whatsoever--that is on the underside of a leaf. (I learned this from Jewish rabbis who use this method when performing bug inspections in order to meet the Kosher standard: bugs on plants render them unKosher.) Each time I found a spec, I dabbed the spec, gently wiping the underside of the leaf, with a Q-tip dipped in pure rubbing alcohol.
As I said, I will report back with the results as they come in.
cj