It used to be, find a weed, douse it with a toxin-laden chemical liquid, and bask in the glory of your pristine, green yard. Just don’t step on the cancer-causing grass.

A few years ago I was weeding a cottage yard—dumb, really; cottages should be rustic-looking—when I noticed the bottle of weed killer had a corrosive symbol. “Don’t touch this stuff!” it seemed to scream, “or your hand will melt away.” Which got me thinking: if it’s this bad, this corrosive, should I really be dousing the yard with it?

Luckily, most of us have climbed out of the Middle Ages when it comes to responsible gardening, helped by a growing number of municipal bylaws banning cosmetic pesticides. For most of us this means not stressing over a few rogue dandelions; for others, it means finding new ways to weed.

Of course, horticulturalists have been weeding for centuries, long before the likes of Roundup and other chemical killers, and they did just fine. Like cooking, the key to organic gardening is understanding your ingredients. For example, lemon juice is an effective killer because of its acidity; same goes for vinegar.

Still on the cooking comparison, organic gardening is as much about method as it is ingredients. Unlike synthetic products, these naturally acidic liquids are non-selective, meaning if you spray wildly, you will likely harm your plants and grass as well as the weeds, so be careful to direct your weeding nozzle at the weeds.

Your mowing method is also important. Forget creating a golfing green; high mowing—cutting off no more than a third of the grass—shades out sun-loving weeds and encourages root development tough enough to withstand summer heat waves. As a general rule, don’t cut any shorter than three inches.

Of course, there are a million green-gardening tips and techniques out there; the key is to find what works for your yard and your region. And really, even if a few weeds pop up here and there, is it so bad? Maybe the key isn’t total lawn domination, but a nice, gentle democracy.