If you’re looking for a fun new way to preserve fresh peaches, you’re in the right spot! Come learn how to make homemade peach butter – a delicious, smooth, velvety fruit spread that’s amazing with toast, yogurt, and more. It’s easy to make peach butter on the stovetop, though you can also make this recipe in a slow cooker or crockpot too. Inspired by my garden, this recipe blends the best parts of my favorite peach jam recipe and our spiced apple butter recipe. It’s low in added sugar and includes optional warm spices that make it taste like peach cobbler! Peach Jam vs Peach Butter You may be wondering, “what’s the difference between peach jam and peach butter?” so here’s the scoop: Peach jam is usually more brightly-flavored, chunky, and has more sugar added. In contrast, peach butter is silky smooth, uses less sugar, and has deeper, rich fruit flavors – often with caramelized notes and warm spices like cinnamon and ginger added. Also, peach jam is cooked for less time and relies on a reaction between sugar, pectin (natural or added) and acid to help thicken it. Peach butter thickens solely via evaporation during an extended cooking time, which also helps to concentrate the natural fruit flavor. YUM! Tips to Make the Best Peach Butter Choose peaches that are as ripe and soft as possible. Ripe peaches offer the best flavor and natural juices, and peeling underripe peaches is a pain in the bum! If you can’t find good ones at the grocery store, try your local farmer’s market in the summertime. If your peaches are slightly firm and underripe, let them macerate overnight (mixed with sugar and rest, step 2 below) to help them soften and release their juices as much as possible before cooking. You can use a knife to help peel less ripe fruit as needed. I highly recommend using the optional spices in this recipe – they really elevate the peach butter! It reminds me of peach cobbler. Homegrown tree-ripened peaches are hard to beat… but try your local Farmer’s Market! Supplies Needed Large stainless steel stock pot (at least 6 quarts) OR a 6 to 8 quart crockpot or slow cooker Immersion blender (preferred), regular blender or food processor Canning supplies including jars, lids, a canning pot, rack, jar lifter, etc. Here is a handy canning kit with everything you need! Ingredients YIELD: This recipe makes approximately 40-48 ounces of homemade peach butter (about 3 pint jars or 6 half-pints) depending on long you reduce it. 4 pounds of fresh ripe yellow peaches* – peeled, pitted and chopped 2 Tbsp bottled lemon juice* 1/2 cup to 1 cup organic cane sugar or white sugar (sliding scale based on personal preference and how sweet your peaches are.) Even if you use 1 full cup, our recipe is still FAR lower in sugar than traditional canning recipes! See FAQ about using even less sugar below. Optional Spices 1-2 tsp cinnamon 1/4-1/2 tsp ground ginger powder  1/8 tsp ground nutmeg or allspice *CANNING SAFETY NOTES: If canning, do not use white peaches; they have a higher pH and aren’t acidic enough to safely can. Do not skip, reduce, or change the lemon juice-to-fruit ratio. I recommend using bottled lemon juice instead of fresh-squeezed for pH safety. Since I’m an REHS trained in food safety, you can trust that my recipe is pH-tested and safe for canning – but you can also freeze it too. (I’ve unfortunately seen many other “peach butter recipes for canning” online that are NOT actually suitable or safe for canning.) FAQ: Can I use less sugar? Technically, you can reduce the sugar in this recipe even more, but I don’t recommend doing so if you plan on canning it. According to USDA canning experts, “it is safe to make fruit butter without added sugar but the quality really suffers.“ Sugar plays an important role in preserving the color, flavor, and nutrients in peaches that otherwise quickly degrade over time. Without added sugar, canned peach butter will darken considerably and not taste nearly as fresh within a few months – rather than a typical 1-2 year pantry shelf life. On the other hand, storing peach butter in the freezer will naturally slow down the degradation process more than canning, so it’s okay to reduce the sugar if freezing. Stovetop Instructions 1) Blanch and Peel Peaches For the most smooth and velvety peach butter, I suggest blanching and peeling the peaches first (especially if you don’t have a great blender). However, you don’t have to peel them! Instead, you can skip this step, leave the skins on, and make a more rustic homemade peach butter. It may not be as silky smooth, but the skins contain extra nutrients and natural pectin to make it even thicker. Wash the peaches well, and cut a small shallow X in the bottom of each fruit. Bring a large pot of water to a boil, and quickly blanch the peaches in hot water for 1 minute. Carefully remove the peaches from the hot water using a large slotted spoon and immediately transfer them to an ice bath (bowl of ice water) for 60 seconds, then move them to a dry bowl or cutting board. Work in batches as needed, and return the pot to a boil between batches. Once they’re cooled, the skins should slip right off! 2) Chop and Sugar Peaches Chop the peaches and remove the pits. Add the chopped peaches to a non-reactive mixing bowl and combine with sugar. Mix well. Ideally, allow the peaches and sugar to sit for at least 30 minutes. This process is called “maceration” – where sugar softens and draws juices out of fruit, exponentially improving the flavor and texture! (I like to get my canning supplies out and ready while I wait.) PRO TIP: When I’m working with slightly underripe fruit, I like to let the sugared peaches sit (macerate) for several hours or even overnight in the fridge to help improve the overall texture and flavor of the peach butter. 3) Initial Cook and Blend In a large pot on the stovetop, combine the peach and sugar mixture, lemon juice, and optional spices. (See slow cooker instructions below.) Bring to a rolling boil, and then reduce to medium heat and simmer uncovered until the peaches have significantly softened and are falling apart (about 15 to 20 minutes). Stir regularly to prevent scorching! Next use a blender, food processor, or food mill to process the mixture into a smooth peach puree. I find it’s easiest to use an immersion blender (aka stick blender) right in the pot, though you could also carefully transfer the peach mixture into a traditional blender as needed. 4) Reduce to Thicken Return the pureed mixture to a light boil and then reduce to medium-low heat to gently simmer for another 30 to 45 minutes, until it reaches your desired consistency. (Or cook and reduce in a crockpot on low heat for 2-4 hours.) During this time, the peach butter will reduce, darken and thicken. Remember it will also thicken significantly as it cools! Again, stir frequently to prevent burning. I like to use silicone spatula that can help stir and scrape the bottom and sides of the pot. Once the peach butter is cooked to your liking, proceed to canning or freezing instructions below. (Get your canning supplies ready while the peach butter is reducing on the stove, including pre-heating the water bath.) CAUTION: I like to place the lid partially over the pot, which helps to block hot splatters while still allowing steam to escape so the peach butter can reduce. (I also use the lid as a “shield” while I stir.) How to Make Peach Butter in a Slow Cooker Combine the peeled, chopped peaches, sugar, lemon juice, and spices in a 6-quart crock pot (or larger) and stir to combine. Initial Cook: Turn crockpot on high and allow it to cook for 3 to 4 hours while covered (or 6 to 8 hours on low) until peaches are completely soft and juicy, stirring on occasion. Blend: Use an immersion blender or carefully transfer it into a regular blender or food processor to puree into a smooth texture. Final Cook: Let the peach butter continue to cook and reduce on low heat (uncovered or with the lid propped open) for another 2 to 4 hours, until desired texture and thickness is achieved. Stir as needed to prevent scorching, especially on the bottom. Canning Instructions Remove from heat, and transfer the hot peach butter into hot sterilized canning jars with the assistance of a clean canning funnel.  Fill jars nearly full, leaving 1/4 inch head space. This handy tool makes it easy to measure headroom as well as carefully remove air bubbles from the jar. Use a damp paper towel to wipe the rims of the jars clean before adding canning lids and rings. Screw on the rings to finger-tight only, not overly tight. Use a jar lifter to carefully transfer the jars to a pre-heated canning pot, cover with a lid, and vigorously boil. The jars should be covered by 2 inches of water. Add more boiling water if needed. Process for 15 minutes at sea level (see chart below to adjust for altitude.) Remove the canner lid, then wait 5 minutes before removing the jars from the canner. Transfer the jars to a cooling rack and leave undisturbed for at least 12 hours before checking seals. (Do not stack or press on the top of the lids.) Recommended process time for Peach Butter in a boiling water canner.Process Time at Altitudes ofStyle of PackJar Size0 – 1,000 ft1,001 – 6,000 ftAbove 6,000 ftHotHalf-pints, Pints or Quarts15 min2025Table from National Center for Home Food Preservation Freezing Peach Butter To freeze homemade peach butter, allow it to cool to lukewarm in the pot before transferring it into your freezer-safe containers of choice. Leave at least a half-inch of head space to allow for expansion. We love these durable, reusable BPA-free freezer containers that come in a variety of sizes. You can also freeze peach butter in wide mouth pint or half-pint glass jars (not regular mouth or quarts, as jars with “shoulders” are prone to cracking in the freezer). Don’t forget to label and date your containers! Defrost in the fridge overnight or at room temperature for a few hours before use. Storage and Shelf Life Store canned, sealed jars of peach butter in a cool dark location – such as a pantry, cellar, or kitchen cabinet. For the best quality, use within one year. Storing jars without canning rings reduces the risk of false seals. Frozen peach butter will also stay good in the freezer for a year or longer, though the quality will start to degrade with time. Once open, store unsealed jars in the refrigerator and plan to use them within one to two months. Signs of spoilage include mold growth, off odors or taste. Discard immediately if you suspect it has gone bad. Ways to Use Peach Butter My favorite way to use our homemade peach butter is on top of plain yogurt for breakfast, along with sourdough granola, hemp hearts, nuts and seeds. It’s also amazing in oatmeal. Spread on bread, toast, bagels, biscuits, English muffins, or PBJs. On top of vanilla or coconut ice cream. On waffles, pancakes, or sourdough pancakes. I love to top my pancakes with fruit preserves and pumpkin seeds, pecans or walnuts instead of syrup. With sweet-and-savory snacks or charcuterie boards, paired with goat cheese or cream cheese on sourdough discard crackers or sliced baguette. You could even add a spread of peach butter inside a grilled cheese sandwich! As a part of a glaze, topping, or filling for baked goods. Peach butter is delightful in thumbprint cookies, scones, muffins, or cheesecake. Peach butter compliments savory meat dishes or sandwiches, such as a glaze for pork, turkey, or chicken. Mix it with your favorite barbecue sauce! You can also mix peach butter into homemade salad dressing, marinades, cocktails, mocktails or other beverages. Enjoy! If you try this recipe, please leave a review below! You may also enjoy my spiced apple butter recipe, low sugar peach jam recipe, easy apricot jam recipe, zucchini relish recipe, or my ever-popular cowboy candy recipe (aka candied jalapeños). Print Best Peach Butter Recipe (Canning or Freezer) Full of rich peach flavor and optional warm spices, our easy peach butter recipe is velvety smooth and exceptionally delicious. It's safe for canning or freezing, and can be made on the stovetop or in a crockpot. It's also low in added sugar and can be made without peeling the peaches if you wish! Course Condiment, Preserves, Side DishKeyword homemade peach butter, peach butter canning, peach butter freezer, peach butter recipe Prep Time 15 minutes minutesCook Time 1 hour hourCanning (adjust for altitude) 10 minutes minutes Servings 5 pints EquipmentLarge non-reactive pot (at least 6-8 quart)OR a 6-8 quart crockpot or slow cookerBlender, or food processor (immersion blender preferred)Canning supplies including jars, lids, a canning pot, rack, jar lifter, etc.Cutting board, knife and measuring cups Ingredients4 pounds ripe yellow peaches, peeled and chopped (do NOT use white peaches if canning)1/2 – 1 cup white cane sugar (sliding scale based on personal preference)2 Tbsp bottled lemon juice (not fresh-squeezed if canning)Optional Spices1 – 2 tsp cinnamon 1/4 – 1/2 tsp ground ginger powder1/8 tsp ground nutmeg or allspiceNOTE: You can safely modify the seasonings or reduce the sugar, but DO NOT change the amount of peaches and lemon juice if canning InstructionsPeel Peaches (Optional)Wash the peaches well, and cut a small shallow X in the bottom of each fruit.Bring a large pot of water to a boil, and quickly blanch the peaches in hot water for 1 minute. Work in batches as needed, and return the pot to a boil between batches.Carefully remove the peaches from the hot water using a large slotted spoon and immediately transfer them to an ice bath (bowl of ice water) for 60 seconds. Work in batches as needed, and return the pot to a boil between batches. The skins should now slip right off! PrepChop the peaches and remove the pits.Add the chopped peaches to a non-reactive mixing bowl and combine with sugar. Mix well, and let sit (macerate) for at least 30 minutes. You can also let the peach-sugar mixture sit for several hours or overnight in the fridge, which is especially helpful to soften and improve flavor of underripe peaches. Stovetop InstructionsIn a large pot on the stovetop (or in a slow cooker), combine the peach and sugar mixture, lemon juice, and optional spices. Bring to a rolling boil, and then reduce to medium heat and simmer uncovered until the peaches have significantly softened and are falling apart (about 15 to 20 minutes). Stir regularly to prevent scorching. Next, use a blender, food processor, or food mill to process the mixture into a smooth peach puree. I find it's easiest to use an immersion blender (aka stick blender) right in the pot. Return the mixture to a light boil and then reduce to medium-low heat to gently simmer for another 30 to 45 minutes, until it reaches your desired consistency. During this time, the peach butter will reduce and thicken significantly. Remember it will thicken even more as it cools too!CAUTION: I partially cover the pot with the lid (about halfway on) to block hot sputters as it bubbles and cooks, but still allow steam to escape so the peach butter can reduce as desired. Stir regularly and thoroughly to ensure the sides and bottom don’t burn, especially as it gets thicker.Once the peach butter is cooked to your liking, proceed to canning or freezing instructions. Get your canning supplies ready while the peach butter is reducing on the stove, including pre-heating the water bath.Crockpot or Slow Cooker InstructionsCombine the peeled, chopped peaches, sugar, lemon juice, and spices in a 6-quart crock pot (or larger) and stir to combine.Initial Cook: Cook on high for 3 to 4 hours while covered (or 6 to 8 hours on low) until peaches are completely soft and juicy, stirring on occasion.Blend: Use an immersion blender or carefully transfer it into a regular blender or food processor to puree into a smooth texture.Final Cook: Let the puree continue to cook and reduce on low heat (uncovered or with lid propped open) for another 2 to 4 hours, until desired texture and thickness is achieved. Stir as needed to prevent scorching, especially on the bottom.Canning InstructionsRemove from heat, and transfer the still-hot peach butter into hot sterilized canning jars with the assistance of a clean canning funnel. Leave 1/4-inch of head space. Remove air bubbles as needed using a bubble remover or small knife. Use a clean damp paper towel to wipe the rims of the jars clean before adding lids Add sterilized canning lids and rings. Screw on the rings to finger-tight only, not overly tight.Use a jar lifter to carefully transfer the jars to your pre-heated water bath canning pot, cover with a lid. The jars should be covered by 2 inches of water. Add more boiling water if needed.Once the canner returns to a rolling boil, process for 15 minutes. (To adjust for altitude, process 20 minutes at 1000-6000 feet above sea level, and 25 minutes at 6000+ feet.)When the time is up, remove the lid and turn off the heat, but let the jars sit in the canner for another 5 minutes before carefully transferring them to a cooling rack. Leave jars undisturbed for at least 12 hours before checking seals. (Do not stack or press on the top of the lids.)Freezing TipsAllow the peach butter to cool to lukewarm in the pot before transferring it into freezer-safe containers of choice. Date and label. Leave at least a half-inch to an inch of head space to allow for expansion as it freezes. Frozen peach butter will stay good in the freezer for about a year, though it’s best if used within 6 months.Defrost in the refrigerator overnight or for a few hours at room temperature.Storage and Shelf LifeStore canned, sealed jars in a cool dark location for 1 to 2 years – such as a pantry, cellar, or kitchen cabinets. For the best quality, use within one year.Once open, homemade peach butter should stay good in the refrigerator for one to two months, possibly longer.Signs of spoilage include mold growth, off odors or taste. Discard immediately if you suspect it has spoiled. The post The Best Peach Butter Recipe for Canning or the Freezer appeared first on Homestead and Chill.

Read the original post "Small-Batch Corn Relish" on A Modern Homestead. This sweet corn relish is the perfect summertime recipe that lets you enjoy corn at its peak year-round! Sweet, tangy, and packed with flavor, it is delicious on hot dogs, burgers, grilled chicken, and so much more! It’s a small-batch canning recipe, so you don’t need much corn to get started, or you can just... Read More The post "Small-Batch Corn Relish" appeared first on A Modern Homestead.

Read the original post "15 Desserts without Refined Sugar" on A Modern Homestead. Brace yourself. These dessert recipes without refined sugar prove you can still enjoy rich chocolate treats, fruity favorites, and creamy classics using natural sweeteners! This collection is filled with desserts that feel indulgent while keeping things a little simpler! 15 Dessert Recipes without Refined Sugar Something that I hear from some of my readers is... Read More The post "15 Desserts without Refined Sugar" appeared first on A Modern Homestead.

Read the original post "Easy Homemade Lemon Bars" on A Modern Homestead. These homemade lemon bars have a tangy, fresh lemon filling and a buttery shortbread crust… and you can make them with einkorn flour or any all-purpose flour you have on hand! Just the right amount of tartness balanced by a sweet crust, and best of all, you know exactly what’s in them! I originally shared this recipe... Read More The post "Easy Homemade Lemon Bars" appeared first on A Modern Homestead.

Got aphids? Yeah, me too. Aphids are one of the most common garden pests around the world. They’re attracted to a wide variety of plants, and can do a lot of damage if large populations are left unchecked! But thankfully, there are many easy ways to control them – and without nasty pesticides. In this post, I’ll share 9 organic ways I get rid of aphids in my garden including tips for prevention, treatment, DIY sprays, and natural remedies like companion planting. Many of these tips can apply to houseplants too. Jump straight to control methods here NOTE: This post was originally published in June 2020 but has been significantly updated since. Homestead and Chill is reader-supported. When you purchase through links on our site, we may earn an affiliate commission.  What are Aphids (what do aphids look like?) Aphids are small, soft-bodied insects. There are thousands of aphid species around the world. Aphids come in many different colors including grey, green, white, yellow, black, or red. Some are even furry-looking, called wooly aphids. I’ve seen all of the above in my garden! Young nymph aphids will appear as tiny dots on your plants. As the adult aphids mature, their legs are more visible as they become increasingly mobile. While they spend most of their lives crawling about, adult aphids in crowded conditions can grow wings to travel to new food sources and colonize new plants. Black aphids of every size, found on the underside of a nasturtium leaf in our garden. Nasturtium is a “trap crop” for aphids, which we’ll discuss more below. What plants are aphids most attracted to? Aphids will feed on a wide variety of plants including ornamental shrubs, roses, fruit trees, and vegetable crops. They’re especially drawn to tender new leaves and buds. In my garden, I’ve found aphids are most attracted to brassicas (like kale, broccoli, and cabbage), artichokes, milkweed, Swiss chard, carrot greens, citrus leaves, and sometimes leafy greens like spinach or lettuce. Different species of aphids flock to different plants! For instance, I usually see yellow aphids on my milkweed, grey aphids on brassicas, black aphids on Swiss chard and nasturtium, green aphids on my citrus and lettuce, and wooly aphids on my apple trees. They colonize on their chosen host plant, forming clusters and reproducing rapidly.  A heavy infestation of yellow aphids on a milkweed plant. How Aphids Damage Plants Aphids are “sap-suckers”, using their mouthparts to pierce leaves and stems to suck nutrients and moisture from plants. The initial damage is mostly aesthetic and localized, causing yellowing and/or curling leaves. However, a heavy population of feeding aphids can cause stress, nutrient deficiency, stunted growth, and in extreme cases, death to the infected plant. The younger the plant, the more susceptible to lasting damage it is. Some aphid species inject a toxin into the plant that causes further leaf curl, discoloration, and growth issues. Others can be vectors of plant diseases, particularly viruses. Aphids also emit a sticky, gooey secretion called honeydew. As honeydew coats the surface of plant leaves, it can lead to the development of sooty mold (a general term for several types of fungus that grows on honeydew). The mold doesn’t technically “infect” the plants but can inhibit photosynthesis in heavily coated leaves. Sooty mold is undesirable and unsightly on prized ornamentals such as rose bushes.  Sooty mold (from aphids) on one of our lemon trees Aphids and Ants Ants love the sticky, sweet honeydew that aphids leave on plants – so much so that ants actually “farm” aphids to encourage more! Ants will gather around, protect the aphid colony and the host plant, and even physically caress the aphids to increase honeydew production, effectively “milking” the aphids. So while ants aren’t usually all that attracted or harmful to garden plants themselves, heavy ant activity could indicate that an aphid infestation may be underway! Ant: “My precioussss”Image courtesy of TreeHugger (via Shutterstock) 9 Natural Ways to Get Rid of Aphids Now that you’re more familiar with aphids, here are 9 different organic ways to prevent, manage, or get rid of them. When I see aphids in my garden, I typically start with the most simple treatment methods (e.g. hand squishing or blasting them off with water) for minor infestations, and use DIY soap spray for more persistent problems. Remember that an organic garden isn’t supposed to be “perfect”. While we want to limit aphid populations so they don’t take over, aphids are also food for beneficial insects and wildlife! It’s all about balance. 1) Inspect Plants Regularly Become a pest detective! One of the best ways to organically control aphids is to catch them early on. Then, every other method I suggest below is exponentially easier and more effective. Your plants will also be more likely to rebound with little-to-no ill effects thereafter.  Make it part of your garden routine to regularly inspect your plants (e.g. weekly), which is something I suggest to manage all sorts of garden pests – not just aphids! Be sure to check the underside of leaves, and also in the centermost tender parts where new growth is. For example, I most often find aphids in the very middle of a kale plant, in a just-budding broccoli head, or other tight and protected places.  PRO TIP: Train your eye to recognize signs of aphid damage, before you even see the aphids themselves. Check out the photo below; I spotted the unusually crumpled section of that broccoli leaf from 10 feet away! Lo and behold, aphids were clustered and feeding on the under there, out of plain sight. I smushed them right away. 2) Squish, Prune, or Remove When I come across a small cluster of aphids, I simply squish them by hand. (Gently pinch, smush, and wipe the aphids off the leaf or stem.) This method may not be ideal for the squeamish but it’s quick, easy, and effective! Because their residue is quite sticky, I usually like to spray it off with water afterwards. Another easy way to quickly get rid of aphids is to cut out the infected area of the plant (when possible*) such as just a few leaves, a small branch, or other non-essential section of the plant. In more advanced cases, I often remove severely plants (e.g. a whole kale plant) to prevent aphids from spreading to neighboring plants. *NOTE: For some plants like kale or tomatoes, avoid cutting off the “terminal bud” or the primary growth tip that’s usually in the very center or top of the plant. If you cut that part, the plant will essentially stop growing. Sometimes we just cut our losses and remove heavily infested plants to prevent spreading. Our chickens LOVE their greens with extra “protein sprinkles”! 3) Spray Off with Water One quick and easy way to get rid of aphids is to simply blast them off with a firm stream of water from your garden hose! (Don’t spray so hard that it damages the plant of course.) This is one of my go-to options, often used in conjunction with the squish method. This method helps to a) physically remove the aphids from your plants, b) remove the undesirable honeydew, and c) the water pressure may even be enough to kill them on impact. PRO TIP: I usually support the plant or leaves with one hand while spraying with the other, gently separating or flipping the leaves over (and smushing aphids if needed) to make sure I get every nook and cranny. Blasting aphids off an infested artichoke head 4) DIY Soap Spray (Insecticidal Soap) One of the only “sprays” I use in my organic garden is a simple homemade soap spray. It’s gentle on your plants (when used correctly) and won’t harm beneficial insects! You can make a basic soap spray by mixing 1 Tbsp pure castile soap in 1 quart of warm water. See my full DIY insect soap spray recipe here along with application instructions. You can also buy pre-made organic insecticidal soap but it’s not nearly as natural as homemade. Soap spray is only effective against small soft-bodied insects like aphids, mealybugs, white flies, and spider mites (not caterpillars or beetles). It works by coating and penetrating their natural protective barrier (cell membrane), causing them to desiccate or dry out. That said, insect soap spray has little-to-no residual effect. It only kills on direct contact, so be sure to spray it right on the target pests. Turn over or peel open curled-up leaves as needed to reach the aphids. NOTE: After it sits for about 10 minutes, I like to spray the soap residue off with water. I also personally don’t like to use soap spray (or neem oil) directly on tender edibles that I’m about to harvest where flavors may linger, like on lettuce or almost-mature broccoli heads. See our DIY soap spray recipe & application instructions here. After applying a good layer of soap and letting it sit, I wash it off with water. 5) Encourage Predatory Insects Use bugs to fight bugs! Beneficial insects like ladybugs, green lacewings, and praying mantis are terrific natural predators of aphids and other small soft-bodied pest insects. Ladybugs in particular are ferocious predators of aphids. According to the Planet Natural Research Center, a ladybug can eat up to 50 aphids a day. That means that during its lifetime, a single ladybug is capable of consuming up to 5,000 aphids! During the early stages of their life, ladybug larvae are the most effective at controlling aphid populations. Yet ladybug larvae look significantly different than their adult form (see the photos below). Therefore, make sure you know how to recognize these good guys in the garden and don’t mistake them for pests! All of these images are ladybugs, at various stages in their lifecycle. Do not confuse the mini alligator-looking ladybug larvae for a pest! They’re one of the best beneficial insects of them all. Green lacewings also readily consume aphids, though not at quite the same incredible rate that ladybugs do. An average green lacewing larvae may consume around 200 aphids (or other prey) per week. To boost their populations, many gardeners buy and release beneficial insects. We used to release ladybugs in our garden each year, but now have a sufficient natural population that we no longer need to. Ensure you only buy native American ladybugs and not invasive Asian lady beetles! One of the best ways to encourage beneficial insects is to maintain your garden in an organic manner (never use broad spectrum pesticides), use companion planting and polyculture – explained more below. A green lacewing perched in a sunflower at sundown. Lacewings are most active at dawn, dusk, and even into the night time, so don’t fret if you don’t see them in your garden during the day! 6) Companion Planting and Polyculture Growing a wide variety of plants creates biodiversity in your garden, which helps to attract more beneficial insects and keep pest populations in balance, naturally! Plus, variety and polyculture – the term for mixing many types of plants in one small space – reduces the chances of widespread devastation by pests that are all attracted to the same crop. I highly suggest interplanting companion plants with your pest-prone crops. For example, tuck in aromatic plants like onions, garlic, leeks, catmint, marigolds, dill, fennel, and/or cilantro around your other garden veggies – all known to deter aphids. I’ve successfully kept swiss chard plants naturally aphid-free (usually aphid-magnets) by planting onions around and between the chard. On the other hand, some companion plants can serve as a “trap crop” and attract aphids – while luring them away from your veggies! Nasturtiums are a prime example. Aphids absolutely love nasturtiums. However, be sure to periodically remove infested trap crop plants to prevent the pests from spreading even more. Learn more and get my free garden companion planting chart here! A prime polyculture example. This is one section of our patio garden, planted with leafy greens like tat soi, mustard greens and swiss chard (all commonly infested by aphids) with companion plants of onions to deter them from the greens, and nasturtium nearby to lure them in instead. 7) Neem Oil Spray Neem oil is a natural, plant-based oil that’s particularly effective against small soft-bodied insects like aphids, thrips, spider mites, mealybugs, scale, and white flies. The oil coats their bodies and smothers them (or otherwise interferes with reproduction and feeding). Like soap spray, neem oil works best when directly applied to aphids. Additionally, the active ingredient in neem oil (Azadirachtin) is a general insect repellent that can reduce or prevent aphid infestations in the first place when routinely applied to plants. Neem oil should not negatively impact beneficial insects like bees, ladybugs, earthworms, parasitic wasps, spiders, or adult butterflies when applied correctly (e.g. avoid directly spraying beneficial insects or on flowers). Recently some pre-mixed, “ready to use” neem oil sprays have been found to be contaminated with other pesticides like malathion, chlorpyrifos, and permethrin. Therefore, I recommend using a concentrated 100% pure neem oil and diluting/mixing it yourself, which is the most cost-effective and safe. Learn how to properly mix and apply neem oil before using it in your garden. Concentrated neem oil MUST be properly diluted, emulsified, mixed, and applied at the right time of day to be effective and not harm your plants. Read more about using neem oil here. 8) Plant Purple and Red Varieties  Did you know that pests are less attracted to red and purple vegetables? They sure are! Year after year, the purple cauliflower, purple cabbage, and red kale in my garden is significantly less damaged by aphids and cabbage worms than their green counterparts. One reasonable theory is that pests can’t blend in and hide as easily on brightly-colored purple vegetables as they can on green ones. That would make them an easy target for birds or other predators. Furthermore, studies show that anthocyanin (the antioxidant-rich flavonoid that makes red, purple and blue-pigmented veggies so good for us!) is actually mildly toxic to some insects. It may even deter larger pests like squirrels! Therefore, try selecting and planting red and purple veggies as one way organic way to control aphids.  Purple of Sicily cauliflower – unscathed by aphids, while our green broccoli right next to it was hit hard! 9) Hoops and Row Covers  One final organic way to stop aphids is to physically block their access to plants. Individual plants, raised beds, or sections thereof can be protected with fine mesh insect netting or simliar row covers. I included this as the last option on the list intentionally… Since aphids are so dang tiny, hoops and row covers aren’t always 100% effective at keeping those little suckers out (especially if any are already present on the plants or soil). Yet if you cover young plants early on, and use the right type of fine row covers tucked in tightly around the edges, they can certainly help. Read all about using hoops and row covers in the garden here, including details on various hoop and cover material options.  And that’s how to get rid of aphids, organically! In closing, I hope this article gave you plenty of new ideas of how you can get rid of aphids in your own garden. As you can see, there are tons of effective options – and most of them are very quick and simple! Not sure where to start? Experiment with a few methods, and then come back to let me know how it goes. Thanks for tuning in, and best of luck! Don’t miss these related articles: 8 Organic Ways to Get Rid of Cabbage Worms & Moths Homemade Aphid Soap Spray Recipe 9 Organic Ways to Get Rid of Snails or Slugs in the Garden How to Get Rid of Powdery Mildew: Organic Treatment and Prevention Companion Planting 101 + Free Companion Planting Chart How to Kill Grubs w/ Beneficial Nematodes Did you enjoy this article? Want to hear more? Stay in touch! 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