Tsuh Yang wrote: "chinese chives (A. tuberosum) are delicious sautéed" We use Chinese/garlic chives when seasoning the carbon steel wok. See: https://www.wokandskillet.com/how-to-season-a-wok/ Mark Mazer Hertford NC On Thu, Mar 25, 2021 at 9:47 AM Robert Lauf via pbs < pbs@lists.pacificbulbsociety.net> wrote: > Does anyone know how to kill it? The thing is impervious to Roundup. > > > > > Here's a link with images: http://ipm.ucanr.edu/PMG/WEEDS/wild_garlic.html > > _______________________________________________ > pbs mailing list > pbs@lists.pacificbulbsociety.net > http://lists.pacificbulbsociety.net/cgi-bin/… > Unsubscribe: <mailto:pbs-unsubscribe@lists.pacificbulbsociety.net> > _______________________________________________ pbs mailing list pbs@lists.pacificbulbsociety.net http://lists.pacificbulbsociety.net/cgi-bin/… Unsubscribe: <mailto:pbs-unsubscribe@lists.pacificbulbsociety.net>