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Most experienced vegetable gardeners consider it best to control weeds primarily by mechanical means. Hoeing, cultivation, mulching and hand weeding provide adequate control of most weeds in a garden.
These practices also eliminate the possibility of herbicide injury to garden vegetables and flowers. Gardens are kept weed free with the least amount of labor when good soil preparation and proper planting are practiced.
Consistent, careful cultivation or hoeing eliminates most weed problems and prevent weed seed production. It is necessary to hoe or cultivate the garden repeatedly (at least once every 2 weeks) because new weeds germinate and grow throughout the season.
Remove weeds when they are small and easy to control, and before competition with vegetables becomes significant. Cultivate no deeper than necessary to remove the weeds. Shallow cultivation of 1 to 2 inches is usually adequate.
Control weeds within vegetable rows by hand pulling when weeds are small. Waiting until later to pull large weeds will damage the roots of nearby vegetables and reduce productivity.
Deeper cultivation can injure the root system of many garden plants. One effective method of controlling weeds in gardens is the application of mulch. In addition to weed control, mulches help maintain soil moisture and prevent soil crusting. Mulches also keep soil temperatures cool and keep vegetables cleaner.
Mulches are very effective against weeds, especially annual weeds. Mulches work primarily by depriving young weed seedlings of vital sunlight. Many materials are used effectively as mulches.
Examples of organic mulch materials include partially decomposed hay, straw, wood chips, sawdust, lawn clippings, newspapers or leaves. Add at least a two inch layers after removing existing weed each season.
Be sure to keep hoes and rototiller blades sharp. Sharpen them first on a grinder, and then maintain a sharp edge by frequently using a good file.
Larry Sagers
Horticultural Specialist
Utah State University Extension Service
Thanksgiving Point Office
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