How to Make Achiote Tea for the Garden (Bixa orellana)

👉 Learn more about the plant here: 📍Achiote / Bixa orellana – Species at the Finca

We use a fermented tea made from Achiote leaves as a local alternative to traditional nettle tea. It strengthens plants, supports soil life, and helps prevent fungal problems — all with ingredients that grow right at our doorstep.

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🧴 Ingredients

• 2 large handfuls of fresh Achiote leaves
• 5 liters of clean water (rainwater preferred)
• Optional: a spoonful of molasses or a bit of mature compost to boost fermentation

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🛠️ Instructions

1. Roughly chop the Achiote leaves to release surface area.
2. Place the leaves in a clean bucket or container.
3. Add the water and stir well.
4. Cover loosely (e.g. with cloth or a lid with air access).
5. Let ferment for 24–48 hours in a shaded, warm spot.
6. Stir once or twice daily to activate microbial activity.
7. Strain before use.

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🌿 Where to Apply It

This tea works best on plants that benefit from gentle strengthening and protection. We usually apply it to:

• Young or recently transplanted fruit trees (e.g. mango, bilimbi, rambutan)
• Banana plants, especially new or recently cut ones
• Pineapple plants, to support root health in wet conditions
• Leafy perennials like Katuk, Chaya, or Chicasquil
• Compost piles or mulch rings, to boost microbial life

💡 Avoid using it on succulents or drought-loving plants.

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🧼 Application

• Soil drench: Use undiluted or 1:1 with water.
• Foliar spray: Dilute 1 part tea with 4–5 parts water.
• Frequency: Once per week during active growth; every two weeks for maintenance.

Apply in the early morning or late afternoon, and avoid spraying in full sun.

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❗ Notes

• The smell is mild compared to nettle tea.
• Use within 3–4 days or it may start to rot.
• Leftover leaves can go into the compost pile.