An infusion, the basis for the preparation of which was potato sprouts, has long been used by knowledgeable gardeners to awaken root shoots on cuttings cut from mother plants.
An expert of the online publication Belnovosti, agronomist, landscape designer Anastasia Kovrizhnykh advises using it for propagation of flower, vegetable or fruit and berry crops, including currants, pelargonium, roses or hydrangeas.
To do this, you will need 150 g of raw material, which should be soaked in alcohol or a strong solution of potassium permanganate for disinfection.
After this, the potato sprouts should be chopped with a knife and poured with a liter of water (the temperature of the liquid should be around +24…+26 degrees).
Cover the neck of the jar with gauze and leave it in a warm, shaded place for 7-8 hours.
Once the solution is strained, you will have a liquid that has a slight brown tint and a slightly oily texture.
Using the extract is even easier than preparing it – just place the cuttings in 200 ml of the infusion after cutting.
After 6 hours, plant them in fertile soil, remembering to provide the required acidity for the crop.
