When I first began gardening many years ago, I quickly realized what a chore it is to keep the unwanted plants we call “weeds” from crowding out the plants we want to see flourish. Removing the little garden trespassers by their roots is the most effective method, but large swaths of them are problematic to remove one-by-one, so I opted to use a spray-on weed killer called Roundup, and soon realized my mistake.
Shortly after my first gardening season, I began to see information arising that pointed out the dangers of using Glyphosate—the active ingredient in Monsanto’s Roundup—and was horrified. Glyphosate in soil takes 140 days to break down to half its toxicity and will continue to affect all plants, waterways, insects, birds, animals, and humans in the vicinity for 2 years or longer. Yikes!
I also learned how the herbicide had given rise to genetically modified food. GMO’s (genetically modified organisms) are plants that have been genetically modified to stand up to the Glyphosate chemical, allowing the crop to be sprayed, killing only the weeds. But, when we ingest these plants, we are also absorbing the chemical applied, which has been linked to health issues such as cancer, infertility, immune problems, faulty insulin regulation, accelerated aging, and changes in major organs and the gastrointestinal system.
I now understood more clearly how toxic chemicals destroy our habitat as well as our bodies, and that by eating only organic foods and not using chemicals on the soil I tend, I could do my part in keeping these dangerous substances from my family and the environment.
I discovered the following recipe for homemade non-toxic weed killer and found that it works beautifully. The weeds are kept at bay, and the surrounding soil, waterways, plants, insects, and wildlife are kept safe too. It’s an inexpensive, effective, and enviro-friendly gardening helper.
Enjoy the growing season!
Blessings,
Torie
