MOLASSES

Molasses is a sugar byproduct. After heat crystallization of commercial sugar produces a byproduct of brownish liquid residue. When centrifuged the residue is molasses. Better grades of molasses are used in cooking, confectionery and rum. The low grade is blackstrap molasses that we use in organic gardening.

Molasses can be used both in liquid form or dry and mainly have the same excellent results-nutrients for the microorganisms in the soil. If combined with seaweed and fish emulsion it produces an instant feed for the plants.

Just click here for DRY MOLASSES .

Just click here for Liquid Molasses .

Molasses is best noted for the excellent source of carbon, sulfur ane potash which are essential to plant life. It is also making a comeback in the food industry as a sweetner.

A formula I found on the internet for use of molasses is as follows:
To prevent diseases and insects use 8 oz. of 3% hydrogen peroxide and 8 oz. of molasses to one gallon of water. Mix the molasses in a small amount of hot water, then add enough water to make a gallon after also adding the hydrogen peroxide. Spray this on your entire garden at regular intervals of 7 to 10 days. The molasses feeds beneficial bacteria that destroy many disease organisms

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