Activated charcoal reduces pasture herbicide injury in vegetable crops

Vegetable producers are often concerned about potential herbicide carryover and injury to vegetables following the application of livestock manure/compost from animals fed with treated hay. A greenhouse study was conducted to evaluate the effect of activated charcoal on soil residual activity of the herbicides aminopyralid, aminocyclopyrachlor, and picloram, applied at recommended field rates of 120 g ae, 70 g ai, and 303 g ai ha−1 respectively, on tomato, okra, and cantaloupe. A commercial source of activated charcoal was used at four rates [0, 0.5X, 1X, and 2X (1X = 336 kg ha−1)]. When no activated charcoal was applied, aminopyralid caused the greatest injury to tomato and okra, leading to plant death at 4 weeks after emergence/transplanting (WAE/T). At the highest rate (2X) of activated charcoal, crop injuries due to aminopyralid were reduced by 72 and 78% for okra and cantaloupe, respectively at 4 WAE, while tomato did not respond to the 2X rate of activated charcoal. For aminocyclopyrachlor, even a much lower rate (0.5X) of activated charcoal was sufficient to reduce about 70% of the injury caused on cantaloupe and okra. For picloram, activated charcoal application at the 2X rate reduced injury by 78–94% across the three vegetable species investigated. Under low herbicide residue levels that usually occur under carryover situations, a much lower rate of activated charcoal (