Having looked at biodynamic preparations in my recent posts, I am now going to focus on Ferments and Peppering and their uses.

It’s important to point out that there should be space for all life in our natural system and in essence we are wanting to create the correct balance in the natural system to promote life and specifically the positive, balanced natural systems. If there are diseases and pests then the starting point should not be what we can treat them with, but rather why are they there! If we resolve what is causing the issue then we are on the road to a truly sustainable solution.

Biodynamic farming asks why there are problems and then seeks to address any imbalance, which in turn creates ideal conditions in which the problems cannot thrive.

A key feature of biodynamic farming is to utilise natural tools to control or reduce weeds, insects or pests that are not wanted. In conventional farming this would involve the use of chemicals or poisons. So in essence let’s resolve what’s causing the problem rather than treat the symptoms.

Both Ferments and Peppering are used to control issues. Some are beneficial to plants, and others encourage microbial conditions to stop the growth/problems or by creating the desired conditions.

Ferments use specific weeds to fight pests and are used as “tonics” to create and supply correct plant available nutrients and conditions for the natural system to thrive.  There are many different examples which we will explain as we move along.

Peppering uses the ash made from the pest that you desire to reduce and control. It breaks down rhythms and interferes with the life-force, creating a bad environment for the pests, reducing their growth or presence.

Peppering and Ferments are not a quick-fix. With particularly stubborn weeds the process will be repeated at regular intervals and it can take anywhere between 2 and 4 years to see results. The satisfaction comes from considering how everything fits together and from creating balance.

In the following posts I will look in more depth at how Ferments and Peppers are made and used.