Vinegar is effective at killing most young, tender, and shallow-rooted weeds such as chickweed or small annual weeds. The acetic acid in vinegar dries out the plant’s leaves and stems, causing them to wither. However, it’s less effective against deep-rooted or perennial weeds like dandelions, crabgrass, or thistles. These tougher weeds may require repeated applications, higher-strength vinegar, or a combination of vinegar spray with manual removal to fully eliminate them.
Yes. DIY weed killers such as vinegar, salt, and boiling water are non-selective, meaning they don’t distinguish between weeds, grass, or flowers. If they come in direct contact with your lawn, vegetable plants, or ornamental flowers, they can cause scorching, yellowing, or even death. To avoid harming desirable plants, apply these solutions carefully and directly on weeds, ideally with a spray bottle or by shielding nearby plants with cardboard or plastic during application.
Generally, yes—when used properly. Unlike chemical herbicides, homemade options like vinegar, salt, or boiling water don’t leave behind long-lasting toxic residues. Pets and children can safely return to treated areas once the vinegar has fully dried or the boiling water has cooled. However, concentrated vinegar (horticultural vinegar with higher acidity) can cause skin or paw irritation if touched while wet, so always let the treated area settle before allowing pets back.
Natural weed killers typically show visible effects within 24 hours. Weeds may start to wilt, turn brown, or dry up soon after application, especially in hot, sunny, and dry conditions, which speed up the process. For tougher weeds or cloudy weather, results may take longer, and you may need to reapply for complete control. Keep in mind that these methods work best on small or actively growing weeds, not large established ones.
No, most DIY weed killers are not a permanent fix. While they kill the parts of the weed above the soil, many weeds—especially perennials—can regrow from seeds or deep root systems. To maintain a weed-free garden, combine these natural treatments with preventive strategies such as mulching, pulling weeds before they seed, applying corn gluten meal to block germination, or maintaining dense, healthy plant cover to crowd out weeds naturally.
Yes, you can grow a banana tree indoors, especially if you choose dwarf varieties such as the Dwarf Cavendish. These smaller banana plants can thrive in large pots, provided they receive plenty of sunlight—ideally near a south-facing window—or supplemental grow lights. Indoor banana plants also benefit from high humidity, so regular misting or the use of a humidifier can help them flourish. With proper care, indoor banana trees can produce lush tropical foliage and, in some cases, even fruit.
Most edible banana varieties, such as Cavendish, are seedless and cannot be grown from seeds. Instead, they reproduce through suckers (also called pups) that grow around the base of the plant. However, wild banana species do produce large, hard seeds that can be germinated. These seed-grown bananas are not commonly cultivated for eating, as their fruit is often filled with seeds and lacks the sweetness of cultivated varieties.
Banana plants typically take between 9 to 15 months from planting to produce fruit, although the exact time depends on the variety, climate, and growing conditions. They grow fastest in consistently warm temperatures with high humidity and fertile soil. Once the flower stalk emerges, it usually takes another 2 to 6 months for the bananas to mature and be ready for harvest.
Yes, the main stem of a banana plant, often called the "mother plant," dies after it produces fruit. However, the plant doesn’t completely die out—it produces new shoots or suckers at the base. These suckers grow into new plants, continuing the cycle. Gardeners often select the healthiest suckers to grow into the next generation of fruit-bearing plants, ensuring a continuous supply of bananas.
Banana plants are tropical and do not tolerate frost or freezing temperatures. In regions with cold winters, they must either be grown in pots and brought indoors before the first frost or protected outdoors with heavy mulching and wrapping. Some cold-hardy ornamental varieties can withstand cooler temperatures, but fruit-bearing types generally need a warm, frost-free climate to survive and produce well.
It depends on the sunflower varieties you choose. When you’re growing sunflowers from seed, most sunflower plants take 70–100 days from the time you sow the seed until sunflower heads bloom. Smaller varieties are usually fast growing and bloom earlier, while a giant sunflower takes longer.
There are many types of sunflowers. The traditional giant sunflower can reach 12–15 feet tall, producing large seed heads packed with edible seeds. Small sunflower varieties are ideal for pots or borders. For continuous color, try succession planting with branching varieties. When deciding on sunflowers to grow, consider if you want cut flowers, acres of sunflowers, or seeds for roasting.
To plant sunflower seeds, choose a sunny spot or use seeds in pots. Outdoors, sow sunflower seeds 6 inches apart for smaller plants or several inches apart for giants. Indoors, you can plant seeds indoors in pots and later transplant them along a fence or in beds. The best planting time is after the frost has passed.
Growing herbs at home is one of my favorite gardening adventures. Whether it's for fresh culinary flavors or just having some green buddies in my kitchen, herbs are the perfect go-to plants, especially if you're new to gardening. Over the years, I’ve tried my hand at a lot of different herbs, and let me tell you—some are just so easy, it’s almost like they grow themselves. So, if you’re looking to start a little herb garden of your own, here’s a list of herbs that practically thrive on minimal effort and a little TLC!
This Mediterranean herb is perfect for pesto, pizza, or just tearing a few leaves into a salad. Basil plants can reach about 12 to 24 inches tall, with large, glossy, and aromatic leaves that are a rich green, although I’ve seen some purple varieties too.
I’ve always planted mine right after the last frost, in a sunny spot where it gets at least 6 hours of direct sunlight. One thing I learned the hard way is to pinch off those little flowers when they start to appear—otherwise, the plant focuses its energy on flowering instead of growing more delicious leaves. Trust me, if you love Italian food like I do, you need basil in your life!
Mint is a total powerhouse, and if you’re not careful, it’ll take over your garden—literally! I made the mistake of planting mint directly into my garden bed once, and before I knew it, it had spread everywhere. But aside from its ambitious growth, mint is incredibly easy to grow and grows up to 24 inches tall, with bright green, jagged-edged leaves that release that iconic minty fragrance.
I now plant my mint in pots to control its growth, and it does just fine in partial sunlight. It’s not picky about soil, but I’ve noticed it prefers to be watered regularly to stay happy. Mint is super versatile, and I use it for everything from mojitos to adding a fresh kick to my iced tea. Plus, it’s the perfect herb for beginner gardeners since it grows like a weed (in the best way possible).
Thyme is one of those herbs that doesn’t ask for much but gives you so much flavor in return. I love thyme for its earthy, slightly lemony scent, and I use it all the time in roasted veggies, chicken dishes, and soups. Thyme is a low-growing perennial, forming a carpet of tiny, fragrant green leaves. It grows in small clumps that don’t usually exceed 12 inches in height, making it perfect for small pots or as a border plant in a garden.
What’s cool about thyme is that it thrives in dry, sandy soil and loves basking in full sunlight. It’s practically drought-tolerant, so if you’re the forgetful type when it comes to watering (guilty!), thyme will forgive you. I recommend thyme to anyone looking for an easy-to-grow, low-maintenance herb that doesn’t need a lot of fussing over.
Cilantro (or coriander, depending on where you’re from) is one of those herbs that you either love or hate. I’m firmly in the “love it” camp, especially when it comes to tacos, guacamole, and fresh salsas. Cilantro grows quickly and easily in cooler weather, and it has a bushy habit, with delicate green leaves and tall, feathery stems that can reach up to 24 inches in height.
One thing I learned early on with cilantro is that it doesn’t love the heat—when summer comes around, it tends to bolt (flower and go to seed) pretty quickly. The trick is to plant it in early spring or fall when temperatures are milder. It likes well-drained soil and needs regular watering, but avoid overdoing it. For beginners, cilantro is perfect, but be ready to replant it often since it grows fast and doesn’t hang around forever.
Parsley was another one of my early herb-growing experiments, and I was surprised by how resilient it is. This biennial herb grows into a bushy plant with bright green, curly, or flat leaves, depending on the variety.
Parsley likes rich, well-drained soil and regular watering to keep it lush. The plants can reach about 12 to 18 inches tall, and I’ve found that harvesting it regularly encourages new growth. I use parsley in everything from pasta dishes to salads, and it’s a great herb to have on hand because it’s so versatile.
Rosemary is the kind of herb that makes your whole garden smell incredible. I have a rosemary plant right outside my kitchen door, and I swear it’s like walking into a Mediterranean paradise every time I brush by it. This woody perennial can grow quite tall—up to 4 feet if you let it—and has needle-like leaves that release a wonderful piney aroma.
Rosemary is drought-tolerant, so you don’t need to water it too often, which is great if you’re forgetful. I recommend rosemary for anyone who wants a hardy, flavorful herb with minimal care.
Chives are probably one of the easiest herbs to grow, and they add a subtle onion flavor to dishes like scrambled eggs or baked potatoes. Chives grow in small clumps of slender, green, grass-like leaves and produce lovely purple flowers that bees love. They don’t take up much space, only growing about 12 inches tall, which makes them perfect for pots or small garden patches.
They need regular watering but aren’t too fussy otherwise. If you’re a beginner gardener looking for something that basically grows on its own, chives are a fantastic choice.
Oregano is another Mediterranean herb that’s perfect for anyone who loves Italian cooking. I’ve used oregano in everything from pizza to homemade tomato sauce, and it never disappoints. This hardy perennial grows into a small, bushy plant with tiny, aromatic leaves that have a peppery, slightly bitter flavor.
I’ve found that it doesn’t need much watering, and it actually prefers drier conditions. It’s super low-maintenance and will keep coming back year after year.
Dill is another herb that I absolutely love to have around, especially for pickling cucumbers or adding a fresh kick to salads. Dill has tall, feathery leaves and delicate yellow flowers that attract pollinators like crazy. It can grow up to 3 feet tall, so make sure to give it some space.
Dill prefers full sunlight and well-drained soil, and it needs regular watering, especially in the early stages. One tip: plant dill in the spring, because it doesn’t love the heat of summer.
Sage is one of those herbs that instantly transports me to fall, with its savory, earthy flavor perfect for roasts and stuffing. Sage plants grow into woody, bushy plants with soft, fuzzy leaves that are a silvery green.
It’s quite drought-tolerant once established and it doesn’t need a lot of water, which is great if you’re looking for an herb that won’t demand constant attention. Sage is perfect for beginner gardeners or anyone who wants a hardy, low-maintenance herb with a ton of culinary uses.
Lemon balm is one of my all-time favorites, especially because it smells like a burst of fresh lemon every time you brush against it. It grows up to 2 feet tall, with heart-shaped, light green leaves and tiny white flowers.
It needs regular watering, but once it’s established, it’s pretty easy to care for. I love using it in teas, salads, and even desserts. If you’re looking for a refreshing herb that smells as good as it tastes, lemon balm is a must-have.
Lavender is not just beautiful to look at, but it also smells heavenly and is perfect for adding a calming, fragrant touch to your garden or home. This hardy perennial grows up to 2 to 3 feet tall and produces stunning purple flowers on long, slender stems. The silvery-green, narrow leaves add to its aesthetic appeal.
Lavender thrives in full sunlight and well-drained soil, making it ideal for a sunny windowsill or outdoor garden. It doesn’t need much water and actually prefers slightly drier conditions, so be careful not to overwater it.
Tarragon is another herb I’ve enjoyed growing for its unique, slightly licorice-like flavor that works wonders in salad dressings, chicken dishes, and sauces. Tarragon is a perennial herb that can grow up to 2 to 3 feet tall, with narrow, dark green leaves that are slightly glossy.
One thing I’ve learned about tarragon is that it doesn’t need much water, and it actually prefers drier soil once it’s established.
Bay leaves add a subtle, earthy flavor to soups, stews, and sauces. This evergreen shrub can grow into a small tree, reaching up to 6 to 8 feet if planted outdoors, but it does just fine in pots where it will stay more compact. The leaves are dark green, leathery, and glossy.
I love having a bay laurel plant because I can pick fresh leaves year-round, and it’s ideal for beginner gardeners who want a long-lasting herb that requires little effort.
Lemongrass is an excellent herb to grow if you’re into cooking Southeast Asian dishes. The tall, slender stalks of lemongrass have a refreshing citrusy flavor and aroma that’s perfect for curries, soups, and teas. Lemongrass can grow up to 3 to 5 feet tall, forming a dense clump of bright green, blade-like leaves.
It’s surprisingly easy to grow indoors in pots or outdoors in warmer climates. One thing I learned about lemongrass is that it grows fast, and you can start harvesting the stalks in a matter of months.
A: Some herbs like rosemary and sage are perennials and can survive mild winters, but many herbs are annuals and will need to be replanted each spring
A: When herbs flower, the leaves can become bitter and less flavorful. To prevent this, pinch off any flower buds as soon as they appear. This redirects the plant’s energy back to producing leaves rather than seeds. Regular harvesting also helps prevent flowering.
Herbs are typically low-maintenance and don’t need heavy feeding. However, you can give them a light boost with organic fertilizer or compost every month or two during the growing season. Be cautious not to over-fertilize, as this can cause the herbs to grow too quickly and lose flavor.
