Weeds, weeds are coming...

Spring is finally here but so are the weeds, with regular attention, you can keep them at bay.

What you need to know is that the seeds of weeds already exist all over the ground even if you don’t see them. The seeds can lay dormant for up to a year if undisturbed, so unless you’ve kept a healthy layer of mulch all year round you will likely see them start to pop-up.

The trick to winning this fight is to start now, that means start while they're young, because If you allow perennial weeds enough time to grow then removing the entire root by hand may be impossible. Perennial weeds can be killed by pulling them up while they are young, but mature weeds require repeated pulling to exhaust the roots, and eventually kill the plant.

Now that's all great, but not everyone likes to pull weeds, or has the time to do the work, so what else can be done to fight weeds?

Well no matter what our political beliefs may be, we all know that chemical weed killers are also people killers, and they certainly seem to be adding to the decline in our sea life, but take heart there are other options to keep weeds from taking over our gardens.

The boiling salted water method.

First, bring 2 cups water and 1 cup salt to a boil. Pour this solution directly on young weeds to kill them. This method works great for weeds growing in hard to pull places like between paved surfaces. Another equally effective method is to spread salt directly onto the weeds or unwanted grass, then wet it down with water. Be careful with this method though because salt can erode concrete surfaces and can leave the ground barren for a long time.

The vinegar spot treatment solution.

You can use household white vinegar or better yet use horticultural grade vinegar which can be found in most garden stores. Pour vinegar into a spray bottle fitted with a jet spray nozzle, spray directly onto weeds that have sprouted. Be careful not to spray your whole garden or lawn because vinegar is very acidic, and can lower the pH of your soil, and always use protective gear as vinegar can be an irritant.

The salad method.

I personally love Arugula or Roquette, but did you know that Arugula was once considered a weed? Yes, it wasn’t until the 1960’s that well-respected food critic Craig Claiborne introduced Arugula to the Western culinary mainstream. As long as you are not using any chemicals in your yard, you can go ahead and eat those Dandelions, Docks, and Sorrels, I'm sure you've seen those names all popping up on menus today. Please always use caution and care before you eat anything growing in the wild, I've listed below some great resources to help you get started, and a quick dressing recipe I like to use on my wild greens salad.



Simple balsamic vinaigrette.

If you have an immersion blender it's the easiest to use, but you can do this recipe in a bowl using a wire whisk.

This recipe makes about 1 cup dressing.

You will need:

½ cup good quality balsamic vinegar

1 clove garlic finely minced

1 tablespoon Dijon mustard

¼ cup good quality olive oil (don't use cheap stuff, or your dressing won't taste as good)

Salt and pepper to taste

Combine vinegar, mustard, and garlic to the cup portion of an immersion blender. Pulsate on Medium-high until all ingredients are mixed well. While the mixer is still going, start to slowly drizzle the olive oil into the mixture at a careful stream. Continue to mix until all ingredients are well incorporated, and the mixture looks like as it has thickened. You can do all these same steps while using a wire whisk, but you might need someone to help you with pouring the oil. At the end of both preparation methods whisk in the salt and pepper to taste.

Lightly drizzle over your favorite salad greens to enjoy!

You can keep the remaining dressing refrigerated in a glass jar with a tight-fitting lid for up to two weeks.

If you just really don’t have the time, give us a call we’re seasoned weed fighters.

Anna Moomaw