Re: Fungus Gnats

Hi Sandy- to really get the "bad" organisms, pasteurizing is usually at 180
degrees for an hour, or more if the soil was damp to begin with.  I've let
mine go about 1 1/2 at the longest.  I don't think under 180 will kill
everything.

Laurie
----- Original Message -----
From: "Sandy Connerley" <sandyc@SURFARI.NET>
To: <IGSROBIN@MAELSTROM.STJOHNS.EDU>
Sent: Thursday, November 14, 2002 8:30 PM
Subject: Fungus Gnats


> Angie,
>     I don't think bleach will help with the fungus gnats, but if you
> have success please let me know.  I do not have them now, but went
> through a period when I brought a badly infested plant home a couple
> years ago.  I, too, grew mostly under lights then, and do now about 1/2
> and 1/2.  They spread and it was a nightmare.  We had one plant that
> died and we dissected the stem and found the larvae like clear little
> threads and a black dot at one end just like the books say (looking
> through a microscope).  I tried the neem drenches, which cut the
> population, but they always came back.  Then, top dressed with pyrethrin
> powder which worked pretty well.  Even tried miniature little bug
> zappers which did get some!!!  But it was not until I used a systemic
> that they died out.  I am very careful what I bring in and I pasteurize
> my soil in my oven in a turkey roaster used only for that purpose - 1/2
> hour at 140 degrees.
>
> Sandy
>
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