ORIENTAL HERBAL NUTRIENT (OHN)

Oriental Herbal Nutrient (OHN) is a fermented product that is of great help to natural farming. It can be used to enhance the nutrients of livestock feeds. Likewise in growing crops, (OHN) is commonly used as natural Insect repellant. The Oriental Herbal Nutrient (OHN) is very much effective in enhancing the Immune system of both plants and animals.

Here is the procedure in making Oriental Herbal Nutrient (OHN):

Method 1:

Ingredients:

4 kilos of crushed ginger
4 kilos of crushed garlic
3 kilos of muscovado/brown sugar or molasses
10 liters of gin or liquor 30 to 40 proof

Procedure:

1. Mix the some of the ingredients (4 kg, crushed garlic, 4 kg. crushed ginger and 3 kg muscovado/brown sugar or molasses). Store it inside the jar cover and keep it sealed. After three days, add 10 liters of gin or liquor. Keep the jar sealed again.

Note: See to it that the jar is not fully filled. Leave at least 2 inches unfilled.

2. Draw off the liquid after 10 days. The first extract is good for animal. 

3. Together with other juices, fermented fruit juice, fermented plant juice, and fish amino acid, Oriental Herbal Nutrient (OHN) is incorporated in the animal feeds.

4. After the 2nd procedure, add the same amount of gin taken from the first extraction. For stronger potency fresh or dry chili, neem tree fruit, curry fruit, makabuhay(panyawan in cebuano) and marigold can be added. After 10 days, extract the juice again. The extracted juice for the second time is good for use in growing plants.

5. For the 3rd time, add the same amount of gin taken. After 10 days, extract the liquid again.

The Oriental Herbal Nutrient (OHN) Juice can be mix with other fermented juices and spray on the leaves of the plants and on the soil every week.

It is good for all stages of plant growth. In animal it can be used as feeds additive together with other Fermented Juices.

Method 2:

Basic raw materials include Garlic, Ginger, Onion, Siling Labuyo etc. Ferment these plants in order to maintain their properties.

1) Chop 5 kgs of choice of herbs. We use a combination of the above. An easier way instead of chopping is pressing, hammering or bayo, them to break the fibers.

2) Place in a plastic container.

3) Add beer to the level of the ingredients.

4) Cover and keep in a dark, cool place.

5) After 12hrs, add 1liter of Molasses and cover with Manila Paper.

6) Keep in a cool, dark place. Ferment for 7days.

7) Add Gin or Coconut Vinegar, equivalent to 3x the amount of Beer that was used on day1.

8) Cover again and keep in a dark, cool place.

9) After 10 days, harvest on top, the same volume of Gin or Coconut Vinegar that was added.

You may repeat from step 5 onwards for 3 cycles. The sludge may be fed to your animals.

Note: OHN keeps pastured chickens healthy. Use it 2 times a week to strengthen their immune system. When the chickens are sick,  give OHN for 3 days straight. Use 2 Tablespoons for every liter of fresh water.

Method 3:

Simple version that you may try:

1) Use 1/2 kg Ginger and 1/2 kg Garlic.

2) Soak in 2 lts Gin.

3) Harvest after 3 days

OHN keeps the plants healthy. Used from the vegetative stage and continues up to fruiting stage, once a week.

Method 4:

Oriental Herbal Nutrients (OHN) is made from plants with fungicidal and pesticidal properties. Examples are: Garlic, Ginger, Onion, Siling Labuyo etc. Ferment these plants in order to maintain their properties.

Raw Materials:

> ginger, garlic and onions
> manila paper
> bamboo or clay container
> tie
> muscovado or brown sugar
> vinegar from coconut sap or sugar palm sap
> beer or gin

Procedure:

1) Finely chopped 1/2 kilogram of ginger, garlic and onions.

2) Place the chopped ginger in bamboo or clay container and add two liters of vinegar. Mix well. Cover with manila paper and secure with tie.

3) Remove the cover after 12 hours. Add one kilogram muscovado or brown sugar. Cover.

4) Bury in a depth of six inches in place away from sunlight.

5) Get the fermented mixture after 4-5 days. Add gin

6) Cover and bury again. Allow 7-10 days fermentation.