Q. These weeds suddenly, and prolifically, sprouted in an area of the garden after I scrubbed it of pine needles and ivy vines. We’d never seen them before, in our almost 40 years here. They pull up easily. Any idea what they are and why they are only now going wild? — Carl Fincke, Virginia Beach
A. Yes, I have a very good idea. Your unwelcome visitor is common pokeweed, Phytolacca americana. This aggressive, rapid-growing perennial is native to eastern North America and belongs to the Phytolaccaceae family. Plants can reach 10 feet tall before dying back at the first freeze, and then re-emerge in the spring from thick, fleshy storage taproots. Throughout midsummer to fall, these fleshy plants produce inflorescences of white flowers that yield purple-black berries. A single plant can produce 1,500 to 7,000 fruits, and their seeds, having a hard coat, can remain viable for decades. All taken together, with its large green leaves, red stems and abundant dark berries, pokeweed is easy to identify.
The berries are an important food source for numerous bird species — thrashers, catbirds, Northern mockingbirds, cardinals, robins. Those purple poopers absolutely love it. The stand of pokeweed next to my backyard provides a summer-fall feast and the perfect cover for the birds to hang out. Seedlings are sprouting all along the fence and in the yard. Because of its substantial taproot and popularity with birds, it can be quite invasive.
This is an interesting plant, whether you consider it a weed or not. Native Americans and settlers used the roots, stems and leaves medicinally to treat a number of ailments. While studies have confirmed that members of the family have antimicrobial properties, additional work is needed to determine the plants’ efficacy. Pokeweed also can be used as a fabric dye and as an ink for writing (a common name for the plant is inkberry).
All parts of the plant, particularly the roots, contain saponins and oxalates, which can kill humans and livestock. But, properly processed, it can be consumed. Poke, a traditional food of the southern Appalachians, is carefully prepared by boiling young leaves several times in fresh water. It is said to taste somewhat like spinach. Some folks may remember the 1969 hit song by Tony Joe White, and covered by Elvis Presley, “Polk Salad Annie” (https://bit.ly/44JjduU).
And one more thing
With fall around the corner, it’s time to start thinking about, and planning for, the fall garden. At the moment, my bed and containers are fully occupied — cucumbers, peppers, tomatoes, basil and okra. I added okra to the garden in midseason the last couple of years, and though it’s rewarding, it takes up some valuable real estate into the fall. The peppers, off to a late start, are finally kicking in. However, things are slowing down and looking tired; the end of the summer garden is definitely in sight.
So some space should be available soon. The leafy vegetables — lettuces, kales, collards, spinach and Swiss chard — are a few I usually like to try. These may be started by direct sowing now, but the August heat can be an obstacle to uniform germination. Also, most of these seeds are very small, so be careful not to sow too thickly, and to thin them as needed, before they become a tangled mess.
With the lettuces and spinach, make successive plantings every seven to 10 days to ensure a continual harvest well into fall. Consider adding a simple row cover later, to extend the crop into late fall or early winter. Turn to transplants from the local nursery if you get a late start, don’t have a steady hand or just want the insurance. These should be showing up in garden centers shortly. I’ll try direct seed but also some also transplants.
Fall gardening can be rewarding, without the demands that summer gardening puts on plants and gardeners alike. A downloadable planting calendar from the North Carolina State Extension (bit.ly/44IWO0T) will help put you on the right track.
How’s your garden and landscape experience been this summer? Trying something different or new? What worked or didn’t work? Any surprises? Write in and let us know.
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