I know this is a old thread but thought I might add somthing to it that might help out. Apical Dominance tell us that the majority of Auxin is in the apex of the stem or branch of plants and trees (It also explains why topping causes lateral growth of the branches underneath the top). So it would probally be a stronger mix if you use just the Apical buds( buds on the end of the branch that add length) to brew the tea. Lateral buds have a lower abundance of auxin witch partly prevents them from branching and growing.
And as far as the recipe go's if low heats better no heats best no? I found a no heat method that may preserve even more microbes.
1.Gather a handful of willow branch tips
2.Chop or mash into smaller pieces
3.Fill small container with pieces
4.Fill container with water & allow to sit 24-48 hours
5.Remove willow pieces
6.Dip cutting into the water, covering the stem
7.Put cutting into your medium
The place I found that at also mentions using asprin disolved in water since it is made of willow bark. But after reading up on apical dominance I think the best way to get a high concentration of auxin would be the apical dominant sprouts only.
Peace
C420 |