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.
Imagine this: I'm a fresh-faced arrival from India, stepping into the wild world of New Jersey. And what do I discover? Potatoes are like the superstars of American cuisine – they're everywhere! Now, being a bit of a green thumb and all, I thought, "Why not try my hand at growing potatoes?" But let me tell you, growing your own potatoes as a beginner requires dedication.
Through a mix of trials and errors, I've gathered some valuable wisdom about the art of growing spuds: best types of potatoes, harvesting potatoes, taking care of them, and more. Now, I'm thrilled to pass on my newfound knowledge to fellow budding gardeners who, like me, are keen to nurture their own potato patch from humble beginnings.
First things first, you have to know that there are three primary potato types, each grouped based on when they're best planted and harvested. However, the exact timing can vary depending on where you're digging in the dirt.
Average Maturity: 10 to 12 weeks
Also known as first earlies. These are the trailblazers of the potato world, known for their quick growth and early harvest, perfect for impatient gardeners eager to harvest their potatoes sooner rather than later. Plant them early, and you'll be digging up deliciousness in no time.
Average Maturity: 14 to 16 weeks
Also known as second earlies, the reliable middle children of the potato bunch. These spuds take their time to grow, offering a balanced blend of flavor and texture.
Average Maturity: 16 to 22 weeks
Here come the grand finale potatoes, also known as the maincrops, making a dramatic entrance with their extended growing period. These spuds take their sweet time to mature, developing rich flavors and hearty textures. They're the wise elders of the potato clan, teaching us the value of patience and reaping the rewards of a bountiful late-season harvest.
Now that we've got the lowdown on the main types of potatoes, it's time to dig deeper and unravel the diverse lineup of potato categories. It's like curating a guest list for your exclusive potato party – each type brings its own distinct flavor to the table!
The most commonly grown potatoes in the US are russets. They have a rough brown-grey skin and, once cooked, the flesh is light and fluffy while the skin becomes chewy. Russets are known for their starchy texture and are often used to make mashed potatoes and fries.
Red potatoes are classified as waxy varieties, meaning they retain their shape well even after cooking. These petite spuds feature vibrant red skin and a firm, crisp white flesh, boasting a round shape and thin skin.
With their pale, freckled skin and flesh, white potatoes offer a taste and texture akin to russets. Thanks to their thin skin, you can often skip the peeling step for various recipes, as the exterior becomes delightfully soft during cooking.
Overflowing with a naturally buttery flavor and a velvety smooth interior, it's no surprise that yellow potatoes stand as one of the most cherished potato varieties. Their thin, light golden skin crisps up perfectly when fried or roasted, adding an extra layer of deliciousness to every bite.
Dressed in a dark skin and boasting lavender flesh, purple potatoes demand attention in the produce section. Thanks to their rich pigment, these spuds pack a punch in the vitamin department compared to other varieties. Their slightly floury, very starchy interior offers a subtly earthy taste that's truly distinctive.
Characterized by their small size and unique shapes, fingerling potatoes range in size from two to four inches. These spuds feature thin skins and a waxy interior often adorned with colorful veins. Their playful shape shines through when they are cooked whole or halved, making them a charming addition to any dish.
These petite potatoes aren't a category, but rather a classification based on their size. Any type of potato, whether yellow, red, or otherwise, can be labeled as "petite" as long as it turns out to be a very small spud. Despite their miniature size, these potatoes deliver the same flavor and texture as their larger counterparts.
Alright, now that we're all fired up about growing our own potatoes, let's delve into the nitty-gritty of potato varieties. With a plethora of options to choose from, I'll guide you in narrowing down your selection to the most beginner-friendly cultivars.
Ambo potatoes are a delightful variety known for their smooth, thin, golden skin and creamy flesh. They have creamy yellow flesh and are known for their buttery texture. With a moderate starch content, they hold their shape well when cooked, making them a versatile choice for various recipes.
Type: Early Season
Category: White
Best Nutritional Value: High in vitamin C and potassium, Good source of dietary fiber
Best Use: Boiling, steaming, and roasting. Great for salads and potato dishes where texture is important.
Size Range: Small to medium
Casablanca potatoes are the epitome of the classic all-purpose potato. Their smooth, thin and light tan skin encases a firm, creamy flesh and a mild, buttery flavor. This versatile spud boasts a balanced starch content, providing just the right texture for a wide range of culinary creations.
Type: Early Season
Category: White
Best Nutritional Value: High in vitamin C and provide a good source of potassium and fiber. Low in calories and fat
Best Use: Roasting, mashing, and even frying.
Size Range: Medium
The Yukon Gold potato is a beloved favorite in the culinary world. They are round to oblong in shape with shallow eyes. With their golden-hued skin and buttery yellow flesh, they're a feast for the eyes and the taste buds. Additionally, they fall in the middle of the starch content spectrum.
Type: Early Season
Category: Yellow
Best Nutritional Value: Rich in vitamin C, potassium, and B vitamins. Good source of dietary fiber and antioxidants.
Best Use: Boiling, baking, mashing, and frying.
Size Range: Medium to large
Bambino potatoes are the adorable, bite-sized members of the potato family. They are small, round, and uniform in size with thin, smooth, and light tan skin. What's even better is that these petite spuds provide a slightly sweet flavor. With a low starch content, they hold their shape well and cook quickly, making them a convenient choice for busy kitchens.
Type: Early Season
Category: Petite
Best Nutritional Value: Low in calories and fat and provide a good source of vitamin C and potassium. High in antioxidants
Best Use: Boiling, roasting, and grilling. Best use is in salads, side dishes, or simply enjoyed on their own.
Size Range: Small
Charlotte potatoes are the elegant darlings of the potato world. With their smooth, pale yellow skin and firm, waxy flesh, they are a popular choice for boiling, steaming, and using in salads. These medium-starch potatoes are resistant to common potato diseases, which makes it a great choice for beginners.
Type: Mid-Season
Category: Yellow
Best Nutritional Value: High in vitamin C and potassium and provide a good source of dietary fiber. Low in calories and fat
Best Use: Boiling, steaming, and making salads.
Size Range: Medium
Sarpo Una potatoes are known for their excellent disease resistance and high yields, making them perfect for organic gardening and sustainable agriculture. They have a rough, earthy skin and dense, waxy flesh. Best of all, these high-starch potatoes hold their shape well and offer a hearty, satisfying, fluffy, and floury texture.
Type: Mid-Season
Category: Russet
Best Nutritional Value: High levels of antioxidants and fiber. Rich in vitamin C and provide a good source of potassium. Low in calories and fat
Best Use: Baking, boiling, and making mashed potatoes.
Size Range: Medium to large
These visually stunning potatoes boasts a striking deep purple skin and vibrant purple flesh. They have a moderate starch content and are the best choice when you want to add a visual and nutritional punch to any meal.
Type: Mid-Season
Category: Purple
Best Nutritional Value: Rich in antioxidants, particularly anthocyanins, which give them their vibrant color. Good source of vitamin C and dietary fiber.
Best Use: Boiling, baking, and making colorful salads.
Size Range: Medium
These oval to round-shaped potatoes have smooth, thin, and light tan skin with creamy white flesh. They are the perfect all-rounder thanks to their balanced starch content, offering a versatile texture for a wide range of culinary applications.
Type: Late Season
Category: White
Best Nutritional Value: Rich in vitamin C. Good source of potassium and dietary fiber. Low in calories and fat.
Best Use: Boiling, baking, mashing, and frying.
Size Range: Medium
Russian Banana Fingerling potatoes are the whimsical, finger-shaped members of the potato family. These petite, elongated spuds are bursting with flavor and has a low starch content. They hold their shape well and cook quickly, making them a convenient choice for a variety of culinary creations.
Type: Late Season
Category: Fingerling
Best Nutritional Value: Rich in vitamin C and potassium. Good source of dietary fiber. Low in calories and fat
Best Use: Boiling, roasting, grilling, and making salads.
Size Range: Small to medium
Rio Grande Russet potatoes are the robust workhorses of the potato world, known for their rough, russet-brown skin and dense, starchy flesh. These high-starch potatoes bring a hearty, floury texture and rich flavor to any dish they're a part of.
Type: Late Season
Category: Russet
Best Nutritional Value: Rich in vitamin C. Good source of potassium and dietary fiber.
Best Use: Baking, boiling, and making mashed potatoes. Perfect for making fluffy mashed potatoes or crispy roasted potatoes.
Size Range: Medium to large
A: There are thousands of potato varieties worldwide, with diverse characteristics in terms of flavor, texture, and appearance. While it's challenging to pinpoint an exact number, the range of potato varieties offers a rich tapestry of options for culinary and agricultural enthusiasts.
A: Potatoes are typically ready to harvest when the foliage begins to yellow and die back. You can also gently dig around the base of the plant to check for the size and maturity of the tubers. Once the potatoes have reached a suitable size and the skins are set, they are ready for harvesting.
A: Yes, you can grow various potato varieties in your backyard, provided you consider factors such as climate, soil conditions, and available space. It's important to select varieties that are well-suited to your specific growing environment and to follow proper planting and care guidelines for each variety.
