So Succulent Gardens

  (Columbia Station, Ohio)
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Spray Weeds With Vinegar?

Some home gardeners already use vinegar as a herbicide, and some garden stores sell vinegar pesticides. But no one has tested it scientifically until now.

Agricultural Research Service scientists offer the first scientific evidence that it may be a potent weedkiller that is inexpensive and environmentally safe--perfect for organic farmers.

ARS researchers Jay Radhakrishnan, John R. Teasdale and Ben Coffman in Beltsville, Md., tested vinegar on major weeds--common lamb’s-quarters, giant foxtail, velvetleaf, smooth pigweed and Canada thistle--in greenhouse and field studies.

They hand-sprayed the weeds with various solutions of vinegar, uniformly coating the leaves. The researchers found that 5- and 10-percent concentrations killed the weeds during their first two weeks of life. Older plants required higher concentrations of vinegar to kill them. At the higher concentrations, vinegar had an 85- to 100-percent kill rate at all growth stages. A bottle of household vinegar is about a 5-percent concentration.

Canada thistle, one of the most tenacious weeds in the world, proved the most susceptible; the 5-percent concentration had a 100-percent kill rate of the perennial’s top growth. The 20-percent concentration can do this in about 2 hours.

Spot spraying of cornfields with 20 percent vinegar killed 80 to 100 percent of weeds without harming the corn, but the scientists stress the need for more research. If the vinegar were sprayed over an entire field, it would cost about $65 per acre. If applied to local weed infestations only, such as may occur in the crop row after cultivation, it may only cost about $20 to $30.

The researchers use only vinegar made from fruits or grains, to conform to organic farming standards.


By Don Comis USDA
May 15, 2002


Lettuce from the garden deserves a dressing made from scratch.

We harvest our herbs at the peak of freshness and infuse in white wine champagne stock vinegar.  Our Herbes de Provence Champagne Vinegar changes with the growing season, Tarragon, basil, lavender, chive, fennel, thyme, bay leaves, lemon thyme, and garden burnet. With a dash of lavender honey. Since the herbs change monthly the color of the vinegar changes also.
Click here to view our new product Herbes de Provence Champagne Vinegar
Vinaigrette du Provence
2/3 cup Olive Oil
2 1/2 tablespoons Dijon Mustard (I like Grainy)
2 1/2 tablespoons Herbes of Provence Champagne Vinegar
Fresh Ground Black Pepper, to taste
Whisk all ingredients until well blended. Serve vinaigrette at room temperature.

Do not limit your yourself to just leafy greens.  If you like a little sweeter dressing add a 1/2 teas sugar.

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