Is BD 507 made from valerian roots or flowers?

JPI makes BD 507 from juice pressed from valerian flower clusters. The flower juice, rather than valerian root, becomes the liquid member of the BD 502–507 compost set. See the current BD 507 guide: https://www.jpibiodynamics.org/pages/what-is-bd-507-valerian

What BD 507 making method does Issue 029/030 photograph?

Patricia Smith selects fully open white to pink-white valerian flowers, lightly mists and grinds them into a green paste, wraps the paste loosely in pre-moistened cotton, and presses out the juice. The juice is sealed in a sterilized bottle with a fermentation lock, labeled, and fermented for six weeks to three months.

What crop uses for BD 507 does Issue 029/030 describe?

Issue 029/030 presents BD 507 as a warmth preparation used in frost-prone conditions, for seed baths, and around flowering. Courtney reports that crops were generally protected at temperatures down to about −3 to −4 °C, that a second application often helped hoarfrost-covered plants, and that properly timed sprays supported abundant flowering.

What vineyard observation does Issue 029/030 report for BD 507 and BD 501?

Courtney reports that BD 507 used alternately with or together with BD 501 could support fruit set and yield. He records that at least one vineyard experienced a full one-point improvement in grape Brix readings, a concrete grower observation of improved soluble-solids measurement.

Bithdhinimic Fheidhmeach archive

Applied Biodynamics — Issue 029/030 (Spring/Fall 2000)

Issues 029/030 present JPI’s photographed BD 507 making process, practical frost and flowering uses, seed-bath guidance, and a reported one-point vineyard Brix improvement with BD 507 and BD 501.

30 Nollaig 2025 Published by The Josephine Porter Institute Download PDF

Featured archival image for Applied Biodynamics — Issue 029/030 (Spring/Fall 2000)

Issues 029/030 celebrate BD 507 valerian through Patricia Smith’s photographed preparation-making method and Hugh J. Courtney’s practical account of its warmth, frost-protection, flowering, seed-bath, fruiting, and compost uses.

Download Issues 029/030 PDF

Smith’s “How to Make the Valerian Preparation (BD 507)” begins with fully open white to pink-white Valeriana officinalis flowers and leaves green or browning heads on the plant. The issue recommends harvesting the blossoms from about 8:30 to 11:30 in the morning, finishing at least an hour before meridian noon. The flowers are lightly misted, ground into a lively green paste, wrapped loosely in pre-moistened cotton, and pressed for their juice.

The photographed workflow emphasizes careful handling. Bottles, funnels, filters, and other equipment are sterilized; the pressed juice is sealed with a fermentation lock; and each batch is labeled with its date and process notes. The issue gives a fermentation period of six weeks to three months, optional staged filtration, and storage in sterilized glass bottles in a cool, dark place. It describes one historical unit as 1–2 milliliters added to about two gallons of water and stirred for 10–15 minutes, sometimes up to 20 minutes. For current use, follow JPI’s present BD 507 information.

Courtney’s “The Valerian Preparation—Some Additional Perspectives” traces two compost-placement traditions: European sources describe sprinkling BD 507 over the surface, while the Pfeiffer-influenced JPI method places valerian in the pile and also sprays it over the exterior. JPI’s current BD 502–507 compost set directions preserve that combined method by dividing the stirred BD 507 between a sixth hole and a fine spray over the pile.

For frost-prone conditions, Courtney presents BD 507 as a carrier of protective warmth. He reports that crops were generally protected when temperatures dropped to about −3 to −4 °C, that lower-temperature damage could be reduced, and that a second application often helped plants covered with hoarfrost the next morning. The article names flowering soft fruits, beans, tomatoes, early potatoes, basil, and other sensitive crops among the practical uses.

The issue also recommends BD 507 around flowering. Crops such as rape, linseed, mustard, red clover, sainfoin, and phacelia are sprayed when shoots are about 15–20 centimeters high and again just before flowering; Courtney reports abundant flowering after this sequence. He also presents BD 507 as a versatile seed bath for wheat, corn, beets, potatoes, onions, leeks, celery, carrots, celeriac, tomatoes, peppers, cantaloupe, pumpkins, and other fruiting crops, supporting germination and overall vitality.

For fruiting and ripening, Courtney reports that BD 507 used alternately with or together with BD 501 can support fruit set and yield. He records a concrete vineyard observation in which grape Brix readings improved by a full point. The article also relates valerian to phosphorus processes, flower color, fruit aroma, general plant health, and resistance within the biodynamic framework.

“Saying Goodbye to the Twentieth Century” marks the close of the century and draws on Ehrenfried Pfeiffer’s lecture “The Threshold Experience.” Bob Lehman reviews Penny Kelly’s Robes. Patricia Smith reviews Adalbert Graf von Keyserlingk’s The Birth of a New Agriculture and Developing Biodynamic Agriculture, covering Koberwitz, early researchers, preparation work, and the continuity of biodynamic agriculture.

Articles

Saying Goodbye to the Twentieth Century
How to Make the Valerian Preparation (BD 507) (P. Smith, with contributions from H. J. Courtney)
The Valerian Preparation—Some Additional Perspectives (H. J. Courtney)
Book Review: Robes (B. Lehman)
Book Reviews: The Birth of a New Agriculture and Developing Biodynamic Agriculture (P. Smith)

Key Topics Covered

BD 507 flower selection, grinding, pressing, fermentation, filtration, storage, dilution, and labeling.

The European surface-spray tradition and Pfeiffer-influenced combined placement method.

Valerian for frost protection, flowering, seed baths, plant vitality, fruit set, and ripening.

The reported one-point vineyard Brix improvement with BD 507 and BD 501.

Twentieth-century biodynamic history, Koberwitz, early preparation work, and book reviews.

Repeatable Practice

Select fully open white to pink-white valerian flowers and leave green or browning heads unharvested.
Lightly mist and grind the blossoms into a green paste, wrap them loosely in pre-moistened cotton, and press out the juice.
Use sterilized equipment, seal the juice with a fermentation lock, and label the batch with its date and process details.
Use the historical method as a source record and follow JPI’s current instructions for finished BD 507 application.