Description
Dashparni Ark (“ten-leaf extract”) is a long-fermented preparation that combines bitter, aromatic and pungent leaves with ginger, turmeric, garlic and chilli. Natural farmers traditionally use it as a broad protective spray across vegetables, pulses and fruit trees.
We don’t sell Dashparni Ark. It needs a month of fermentation and locally gathered leaves, so it is best made on your farm at almost no cost. To learn it with us, request a farm visit.
Ingredients (one 200-litre batch)
| Water | 200 litres |
| Desi cow urine | 20 litres |
| Desi cow dung | 2 kg |
| Ten kinds of local leaves, about 2 kg each — e.g. neem, karanj, custard apple, castor, papaya, guava, pomegranate, bael, mango, tulsi or marigold | about 20 kg in total |
| Turmeric powder | 500 g |
| Ginger paste | 500 g |
| Green chilli paste | 1 kg |
| Garlic paste | 1 kg |
How to prepare
- Chop or crush the leaves and add everything to a 250-litre drum in the shade.
- Stir well, cover with a jute sack.
- Stir clockwise for a minute, twice a day, for 30–40 days.
- Filter through cloth; store the liquid.
How to use
- Dilute about 6–10 litres of Dashparni Ark in 200 litres of water for 1 acre.
- Spray every 15–20 days as a preventive, or when pests first appear.
Storage & shelf life
Traditionally kept for about 6 months in a covered drum in the shade.
Good practice & safety
- Leave out any leaf you can’t identify with certainty, and avoid poisonous plants such as datura.
- Wear gloves when handling chilli and garlic pastes.
- Always dilute; test on a few plants first.
Shared as traditional natural-farming knowledge. This is not a registered pesticide, and no specific level of pest control is promised. Results vary with pest, crop, climate and preparation.
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