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Home Gardening Webbing on trees no reason for concern Our offices are seeing a repeated pattern of calls just like last summer regarding silk webbing present on many hardwood tree trunks and branches all across the Gulf Coast. The initial sight of this webbing often evokes a sense of fear. People often ask, "Is this going to kill my tree?" Have no fear! Small soft-bodied insects called psocids live under this webbing. They feed on algae, lichen, fungi, mold and other organic matter on the trunks and branches of trees. These tiny insects, less that 1 inch long, are commonly called barklice or webspinners. The term barklice is somewhat misleading, because none of these insects are parasitic. Only a few species look similar to a louse. One should not confuse psocids with fall webworms. Fall webworms live in webbing among the leaves on trees such as oaks, persimmons and pecans. They can cause enough damage to kill limbs. Psocids, on the other hand, produce silken webs only on trunks and main tree branches. You will not likely find them among the leaves. I have seen the webbing start at the bottom and go all the way up the tree. On anther note, summer's warm temperatures combined with the right management practices offer prime growing conditions for our turf species. The tropical showers have been welcomed over the past several days. Here is a checklist of things to do now to promote a healthy lawn:
One of my favorite garden vegetables is sweet corn. Sweet corn harvest time is here for some of us and rapidly approaching for others. Keep a close watch on the silks and start checking the kernels for ripeness when the silks turn dark and dry on the ends. Corn earworms are also checking the silks and laying eggs; therefore, have control measures ready. Different folks like to pull corn at different stages of maturity. There is no specific rule for when to pick, but the shorter the time interval between pulling and cooking, the sweeter the eating. The corn ear is still respiring after it is separated from the plant and it uses the sugar stored in the kernels to remain good to eat. There are enzymes in the corn that convert the sugar into starch. That's why the best sweet corn cooks will have the water boiling or the microwave ready before they go to the garden to pick. These archived gardening columns were written by Chance McDavid, former Harrison County Extension Agent. |
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