Nathanael Szobody wrote:
Maybe there's a third option: grow several successions of very tall, dense grasses, like rye and sorgum, without tilling in between. They will at once crowd it out and shade it out. If you do it repeatedly, you will create loads of mulch to improve your soil at the same time.
William Bronson wrote: Totally get that! The very reason I don't harvest lamb quarters.
Joylynn Hardesty wrote:
How about, brasciea, under seeded with clover, then in spring, poke sorgum, and whatever through the still growing clover to sprout as clover dies in May?
Any additional ideas?
Joylynn Hardesty wrote:Well It looks to me like the chufa, yellow nutsedge pictured in the article from Eat the Weeds from the first post. But I didn't buy it pre-labeled. It appeared all by itself. I'm assuming that the article is about "real chufa". Common names can be confusing.
In my climate, this plant has its' above ground parts killed by frost.
Joylynn Hardesty wrote:The seeds and underground nuts taste "nutty". I can't get any more specific than that. Not bad, not awesome, to my taste buds.
William Wallace wrote:Here's a question, many vegetables like radishes are used to break up the soil and left in the ground to rot. This won't happen to Chufa, because it will continue to spread?
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