- daikon radish (can break up clay), a favorite of Fukuoka
- burdock, similarly deep and powerful root
- chicory, burnet, lamb’s quarters, dock – described as “deep rooted” by John Jeavons (J2)
- beets, comfrey – accumulate potassium (J2)
- clover – accumulates nitrogen and potassium (J2)
- alfalfa – deep-rooted, plus accumulates calcium and phosphorus (J2)
- yarrow – deep-rooted, plus accumulates calcium and potassium (J2)
- Legume family (see page ###)
Next section: "The Bad and the Ugly: Bermuda grass"