Dandelions

Dandelions (Taraxacum officinale) emerge in early spring. The first leaves are low and oval; later leaves are arrow-shaped with deep lobes. The yellow flowers go to seed quickly so must be picked immediately. The name dandelion comes from the French Dent de Lion, meaning “lion’s tooth.” This refers to the jagged points on the leaves, which look like sharp teeth. The French grow dandelions to eat, just as we grow lettuce in our gardens. Perhaps you know someone who considers dandelions a healthful, great-tasting weed you can eat. The flowers are edible and can be battered and fried. The leaves are prized in salads. They are a good source of calcium, potassium, vitamin A, and vitamin C. I have also been told that dandelion wine, made in small batches is delicious.

Techniques
For those of you who prefer to remove dandelions from your landscape, here are a few recommendations:

Long-handled weeders were made especially to remove dandelions.

The entire taproot must be removed because any portion left behind will regrow a new plant.

Corn gluten herbicide prevents seed germination.

Weed Eraser can kill adult weeds.

Common Weeds

Bindweed (Convolvulus arvensis)
A vining perennial that wraps around plants. Its leaf has an arrowhead shape and its flowers resemble morning glories.

Bermuda grass (Cynodon dactylon)
A wiry perennial grass with creeping stems. It releases a chemical to harm other plants.

Chickweed (Stellaria media)
Dense matting with oval leaves and tiny white flowers

Crabgrass (Digitaria)
Common in dry, sandy soil, an annual with bluish cast. Mulching smothers it.

Curly dock (Rumex crispus)
Grows to 4' with clusters of heart-shaped reddish brown seed pods.

Oxalis
Perennial weed with clover-like leaves andbright ellow flowers. Apply corn gluten herbicide.