Repellents

Several chemical repellents discourage rabbit browsing. For best results, use repellents and other damage-control methods at the first sign of damage. Always follow the application directions exactly. Since pesticide registrations change frequently, check with your local cooperative extension office for information on repellents or other new products available for use in your area. Remember that some repellents are poisonous and require safe storage and use.

Most rabbit repellents are contact or taste repellents that render the treated plant parts distasteful. Taste repellents protect only the parts of the plant they contact; new growth that emerges after application is not protected, and heavy rains may necessitate reapplication. Odor repellents protect plants within a limited area and do not need to be touching the plant. The degree of efficacy is highly variable, depending on the behavior, and number of rabbits, and the availability of alternative food sources. When rabbits are abundant, use other control techniques along with chemical repellents.

Hinder and Deer-off are available for use on consumable plants such as fruits. Hinder consists of ammonium soaps of higher fatty acids. It is an odor repellent that may be sprayed or painted on the foliage. Hinder has been found to be effective in repelling rabbits and deer from crops and ornamental plants. Deer-off consists of garlic oil, capsaicin, and putrescent whole egg solids. It is an odor and taste repellent that can be applied to foliage, but edible fruits should be cleansed prior to consuming. Hot Sauce Animal Repellant, by Millers, which contains capsaicin (the heat source in hot sauce), can also be applied to fruit trees; however, it must be applied either before the fruit is on the plant or after it has been removed. Capsaicin is a taste repellent. The warm sensation it leaves in the throat of the animal is believed to cause the animal to avoid eating that plant again. The effectiveness of capsaicin-containing repellents varies depending on the availability of other food sources.