My "resting" garden plot has been invaded by several dozen tree-like dandelions. Inattentive maintainance allowed this. At first I dug the buggers up individually but the roots are 18-20" deep. Worse, those that I have managed to dig out successfully show off-shooters from broken or missed pieces.
I don't want to start throwing down my consumer-grade agent orange but it's now reached epidemic proportions. My plot looks like I'm cultivating the yellow buds for commercial distribution throughout my neighborhood. Is there a way of ridding my garden area of these pests without resorting to chemical purfication?
Weed what you can. Then do a very deep rototilling, and cover the area with weighted down black plastic sheeting. Wait a week or two, repeat pulling anything there, then rototilling and black plastic.
A whole lot of time; I wasn't going to use this particular plot this spring and summer.
Won't the roots I miss still be there, though, when I take the plastic off?
I once used old pieces of carpet pretty successfully at retarding weed-spread and growth but it was a major hassle when the carpeting started to break down.
Why would you assume that? Just because I don't want to consume them? No thanks. I have similar feelings about wild shrooms. I'll leave it to others, with specialized knowledge usually, to dine au naturale.
If you are not growing strictly organic, try Roundup. According to their information it breaks down as soon as it hits the soil. Anything sprayed on the plant itself kills leaves and roots. I have used it, even in the garden and have not been poisoned.
aw, last post, but: dandelions have been eaten for thousands of years. They have no deadly or unedible cousins (though some are unpalatable). specialized knowledge? you can buy their seeds at a number of seed outlets, for intentional seeding of your garden (truth be told, sometimes the seeds are the similar but separate blue flowered chicorium). You take more chances with your well being when you eat fava beans, asparagus, or parsley.
That is why the "lather, rinse repeat." You'll cut the plague considerably. If you have the time, this will work well after awhile. And you need a good size rototiller, too.
Why not seed with something you can till in to enrich the soil next year? It may help to smother out the weeds.
OH, I bet it was. The plastic lasts awhile and is pretty easy to get up in one piece.
I tend not to use chems as a first line, but frankly, if you are not going to use the plot this year and the dandelions are that ferocious, Roundup or similar may be the way to go, but you'll still need to use a cover later. I will use Preen on flower beds once they are tidied, but not the edibles, even though they say it is fine.
I really hate weeding and do a lot of my gardening in large tubs now.
Here in SE Virginia and NE North Carolina my wife and I run a landscaping/yard cleanup business. When we run into monster weeds like yours, especially the "pokeweed" we get around here, we have found that Roundup is a pretty good "safe" chemical. We pull as much as we can trying to remove as much root as possible. Anything remaining above ground gets sprayed and if we notice a taproot tip missing a good soaking in the hole usually gets enough on the remainder underground to prevent recurrence. Don't go for the namebrand either, Home Depot and places like John Deere stores sell concentrates as formulated as high as 90% sodium glyphosate and a little underdiluting when mixing doesn't hurt and increases the likelihood of a sure kill. Good luck.
I believe dandelions reproduce by new seeding. I do a careful job of removing all the yellow flowers before they go to seed. Another choice is the pre-emergence applications you can put down to prevent new seedlings from sprouting up. Do this early enough in Spring to catch them in time. This will also stop your grass from spreading, which also does so by natural re-seeding. That may be a necessary evil, until you get the dandelions under control.
Sherw> My "resting" garden plot has been invaded by several dozen tree-like
I've been eating dandelions in salads for years but, then again, what do I know. If I don't need the space, I let them grow to improve my soil. It's supposed to increase the aromatic quality of all herbs and, in small quantities, helps most vegetables, according to John Jeavons.
But let's let everybody's white collar criminal explain it.
------- Rich in nutrients, dandelions are good for the body and environment
By Martha Stewart / Special to The Detroit News
Make a face wash out of dandelion blossoms steeped in boiling water. For most of us, days spent picking "puffball" dandelions and blowing on the dry, silky seeds to make a wish are long past. As adults, we're far more likely to view these golden weeds as a problem to be eradicated than as a source of good luck. But the dandelion deserves another look. As many cultures around the world have long known, the dandelion is much more than a weed -- it's an edible plant with uncommon nutritional and medicinal value. The dandelion's name comes from the French term "dent-de-lion," meaning "lion's tooth" -- so named for its dark-green leaves with pointy, toothlike edges. Those bitter-tasting leaves are a staple in French country kitchens. In Russia, the plant is known as "life-elixir," and its leaves are traditionally steamed and served with sour cream and thinly sliced red onion. Italians like the leaves chopped and sauteed with garlic and olive oil. The English boil them and then toss them with vinegar and salt. Almost every part of the dandelion can be consumed, including the blossoms and roots. Only the dried-out puffball of seeds is inedible; that part seems to have been created purely for fun, and of course, for procreation. Health benefits Since ancient times, the plant has been recognized for its medicinal qualities. Tenth-century Arab physicians called it taraxacon, meaning "a remedy for disorders." It has an especially potent effect on the solar plexus: The liver resides in this area of the body, and one of the dandelion's main constituents, choline, is essential to liver function. The stomach and gall bladder can also be strengthened by regular consumption of dandelion. Bitter greens, such as dandelion and chicory, release hydrochloric acid in the stomach, which helps with digestion. They also contain generous amounts of vitamins C and A and calcium. Environmental benefits Despite its reputation as a weed, the dandelion can serve a very valuable function in the wild. The plant prefers to take root in decalcified soil, where it sends its thick brown taproot deep to pull minerals from below, restoring health to overused topsoil. Wherever you see dandelions turning a green meadow gold, the earth is being replenished. Dandelions bloom in spring and fall. For this reason, they are beloved by beekeepers: They can depend on the nectar from these blossoms for making honey well into autumn, long after other flowers have gone. The plants are also useful in fruit orchards, since their leaves emit a gas that makes fruit ripen early and evenly. Harvesting dandelions Dandelion greens can often be found among the colorful medley of greens known as mesclun, sold at farmers' markets, natural-food stores and the specialty-produce sections of most grocery stores. The blossoms and roots, however, are rarely available commercially; you'll probably need to harvest your own. Pick blossoms in a field that you know hasn't been treated with chemicals; dig roots with a garden fork (also in a chemical-free area) on a day when a recent rainfall has softened the ground. Dandelion mixtures There are countless ways to use dandelions -- in cooking and even for making refreshing, homemade skin treatments. Here are just a few ideas: Dandelion salad: Combine 2 parts mesclun greens with 1 part dandelion greens. Add a crumbled hard-boiled egg and some lightly steamed sliced beets. Toss with a favorite salad dressing. Dandelion-blossom pancakes: Combine 1/2 cup whole wheat flour, 1/2 cup all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt and
2 tablespoons sugar. Add 1 large egg, 1 cup milk, and 2 tablespoons melted butter. Add 1 cup dandelion blossoms and mix well. Pour batter in small circles onto hot, oiled griddle. Cook until lightly browned on one side, then flip, and repeat. Serve warm with maple syrup, yogurt or jam. Serves two people. Dandelion-root coffee: Use 1 teaspoon roasted dandelion root per cup, or mix one part roasted roots with one or two parts coffee in a French press. Add a pinch of cinnamon. Let steep for 5 minutes for a full-bodied, healthy brew that will help to stimulate digestion without irritating the nerves. Dandelion vinegar: Fill a 1-quart, wide-mouthed jar with 1 quart loosely packed fresh dandelion leaves. Then fill jar to the top with apple-cider vinegar. Cap, and let sit for six weeks. Strain through a piece of cheesecloth. Store in refrigerator, and add to salad dressings and other preparations as desired. Keeps for up to two years. Dandelion face wash: An infusion of dandelions can do wonders for the skin. Steep 1 cup dandelion blossoms in 1 pint boiled water for an hour. Wash face with water, and lay down with blossoms on eyes for 15 minutes. No need to rinse. Write to Homestyle columnist Martha Stewart in care of the New York Times Syndication Sales Corp., 122 E. 42nd St., New York, NY 10168. Questions may also be sent to Stewart by e-mail. Her address is: snipped-for-privacy@msl.timeinc.com.
------ If you can pursue your War on Weeds without herbicides, the planet will be a little better off.
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