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Submission + - Ask slashdot: Dandelions: What's the best removal? How safe are herbicides? 1

Keybounce writes: I have a lawn with lots of dandelions. Right now, it's heavy with grass, but we are looking at putting thyme in as a drought-resistant ground cover, and we have dogs. So whatever we do cannot poison the ground, and I do not want to add any poison to the ground water from watering my lawn.

I have tried doing research into 2-4-d, but what I've seen seems anything but balanced and fair: claims that the EPA relies on private, non-peer reviewed research supplied by chemical companies, or tests on rats which, apparently, have genes that de-toxify toxins (which would make toxicity studies on rats pointless). Or, stuff from the EPA or pesticide/herbicide groups that give it glowingly safe reviews.

And the scariest thing of all: Apparently, even with that controversy, 2-4-d is considered one of the safer herbicides.

It also doesn't help that what I've seen on farming forums says that if you can get enough into a dandelion taproot to kill it, then you've got enough to affect grass, flowers, or other plants.

I'm also concerned with the whole "resistant weed" issue of any sort of pesticide/herbicide/antibiotic.

What's the best way to remove dandelions? Is there a good way to choke them out (thyme, apparently, will once it gets established, but that will take 3-4 years and it's not clear that it even can get established if the dandelions are there first).

I have tried to do the research on this, but frankly, I'm now well past anything I can make sense of.
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Ask slashdot: Dandelions: What's the best removal? How safe are herbicides?

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  • Jeez. Dandelion greens are delicious - you have to get them young; the old ones can get bitter. *Very* young ones can be eaten raw, but usually they're blanched. One traditional dressing is (hot) bacon fat (can be mixed with crispy bacon bits), vinegar, and sugar. There are lots of recipes for dandelion greens around.

    The unopend buds are also good; just saute them in a little butter. They taste sort of like a cross between mushrooms and asparagus.

    Some people roast the (very long) tap root and mix it with t

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