Weed Control Guide for Vegetable Crops

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Profitable crop production depends on effective weed control. Weeds reduce crop yields by competing with crops for water, nutrients and light. Some weeds release toxins that inhibit crop growth, and others may harbor insects, diseases or nematodes that attack crops. Weeds often interfere with harvesting operations, and sometimes contamination with weed seeds or other plant parts may render a crop unfit for market. An effective weed control program includes environmentally sound cultural, mechanical and chemical weed control methods. The increasing concern with pesticide residues in the environment, food and groundwater make it especially important that growers use herbicides as efficiently as possible. Crop rotation, cultivation, use of cover and companion crops, and use of different herbicides help avoid buildup of resistant weeds and pesticide residues in the soil.

Weed control information for:

  • Asparagus
  • Beans
  • Beets
  • Broccoli
  • Brussels Sprouts
  • Cabbage
  • Carrot
  • Cauliflower
  • Celery
  • Chicory
  • Chinese Vegetables
  • Collards
  • Corn
  • Cucumber
  • Dill
  • Eggplant
  • Endive
  • Escarole
  • Garlic
  • Herbs
  • Horseradish
  • Kale
  • Kohlrabi
  • Leek
  • Lettuce
  • Mint
  • Muskmelon
  • Mustard
  • Okra
  • Onion
  • Parsley
  • Parsnip
  • Peas
  • Pepper
  • Potato
  • Pumpkin
  • Radish
  • Rhubarb
  • Rutabaga
  • Spinach
  • Squash
  • Strawberry
  • Sweet Potato
  • Swiss Chard
  • Tomato
  • Turnip
  • Turnip Greens
  • Watermelon













Bernard H. Zandstra
Michigan State University Extension Bulletin