Mississippi State University Extension Service

Cogongrass is one of the most invasive plants in the world. It is an aggressive, fast-growing grass species that has established throughout the state but is most dense in southern Mississippi.

Though cogongrass was introduced for soil stabilization and forage, animals tend to lose weight rather than gain weight when consuming it. It is a threat to timber stands and protected and endangered wildlife. Its litter is highly flammable, which can lead to wildfires in pastures, rights-of-way, forest stands, and other disturbed areas where it readily establishes and spreads.

How do I identify cogongrass?

Bright green leaves in spring and summer; straw-colored or silvery-tan leaves in late fall and winter.

Leaves are up to 6 feet long and 1 inch wide with serrated margins and off-center midribs, which can vary significantly.

Leaves arise from underground horizontal stems (rhizomes) that are white, segmented, and covered with reddish-brown scales. Rhizomes are very sharp, so be careful when handling cogongrass specimens.

Flowers are light maroon before opening, then whitish-silver, fluffy, and 2 to 8 inches long; seeds disperse long and short distances in fluffy, white clumps in the wind from late March to mid-June.

Leaf collar (ligule) may be hairy with overlapping leaf sheaths, giving a round appearance.

Plants do not arise from a dense clump, though there may be some thatch around the base.

How do I prevent or control cogongrass?

It is very difficult to prevent and control cogongrass since it's one of the most invasive plants in the world.

To prevent establishment, avoid soil disturbance, maintain native ground cover, clean equipment before it enters the site, and prevent the spread of contaminated soil.

Control may be achieved through a two-step process using glyphosate and imazapyr over several years. Since cogongrass likes fire, prescribed burning can stimulate its growth and spread.

What should I do if I find cogongrass?

Contact the Mississippi Forestry Commission (MFC) area forester in the county you found the cogongrass to report the location. Website: https://www.mfc.ms.gov/cogongrass-control-program/cogongrass-control-program-application/

Peak nesting time for black-bellied whistling ducks in Mississippi is late June!

Once rare in this region, these striking, pink-billed ducks are rapidly expanding their range northward and are now common summer residents in many parts of the state.

Did you know?
Similar to wood ducks and hooded mergansers, whistling ducks are cavity nesters. Meaning they nest in the cavity of trees or artificial nest boxes.

MSU research suggests that over two-thirds of nests they monitored in MS are parasitized (eggs laid by other hens), but unlike wood ducks, that doesn’t always hurt success. These larger clutches were on average more successful than clutches laid by a single female.

Both parents help raise the brood – which is rare in ducks!

Ducklings need shallow, calm wetlands with plenty of vegetation and cover—moist-soil impoundments, emergent and scrub-shrub wetlands.

Exhibit strong perching behavior. They’ll loaf on fences, branches, utility poles, rooftops—any elevated surface.

And yes—they really do whistle, not quack. Their high-pitched calls often give away their location before you see them.

Follow MSU Extension Gamebird Program for more content like this!

Go ahead and save the date for our North Farm Field Day on August 17! Great opportunity for producers and ag industry folks to learn about the latest research being conducted on North Farm.

Interested in pickling? Start with Extension! Pickle products are classified based on ingredients and method of preparation. There are four general classes.

1. Brined pickles, also called fermented pickles, go through a curing process of about 3 weeks. Dilled cucumbers and sauerkraut belong in this group. Other vegetables, such as green tomatoes, may also be cured in the same way as cucumbers.

Curing changes cucumber color from a bright green to an olive or yellow-green. The white interior of the fresh cucumber becomes uniformly translucent. A desirable flavor is developed during curing without being excessively sour, salty, or spicy.

Cucumber dills may be flavored with garlic, if desired. The skin of the pickle is tender and firm but not hard, rubbery, or shriveled. The inside is tender and firm, not soft or mushy.

Good sauerkraut (brined cabbage) has a pleasant tart, tangy flavor and is free from any off-flavors or off-odors. It is crisp and creamy-white. The texture is firm, and it has a bright appearance. The shreds are uniformly cut (about the thinness of a dime) and are free of large, coarse pieces of leaves or core.

2. Fresh-pack or quick-process pickles, such as crosscut cucumber slices and whole cucumber dills, sweet gherkins, and dilled green beans, are brined for several hours or overnight, then drained and combined with boiling hot vinegar, spices, and other seasonings. These are quick and easy to prepare.

They have a tart, pungent flavor. Seasonings can be selected to suit your preference. Fresh-pack whole cucumbers are olive green, crisp, tender, and firm.

3. Fruit pickles are usually prepared from whole fruits and simmered in spicy, sweet-sour syrup. They should be bright in color, uniformly sized, and tender and firm without being watery. Pears, peaches, and watermelon rind are prepared this way.

4. Relishes are prepared from fruits and vegetables that are chopped, seasoned, and then cooked to desired consistency. Clear, bright color and uniformity in size of pieces make an attractive product. Relishes include piccalilli, pepper-onion, tomato-apple chutney, tomato-pear chutney, horseradish, and corn relish.

Recipes and techniques can be found in our Complete Guide to Home Canning Extension publication: https://extension.msstate.edu/publications/the-complete-guide-home-canning

Tia Thompson is connecting, educating, and empowering community members in Lauderdale County!

We have MSU Extension agents in all 82 counties. What can we do for you?

Find your Extension agent here: https://extension.msstate.edu/county-offices

Our Mississippi Community Volunteers in Franklin County have made great progress on their America 250 quilt!

They will be raffling it off. Tickets are $1 each, $5 for 6 or $20 for 24 and all proceeds from the raffle go back into the Franklin County community.

Contact the Franklin County Extension Office to purchase raffle tickets: https://extension.msstate.edu/msu-extension-franklin-county

The Lee County Master Gardeners don't mind getting a little muddy! They worked to make sure their butterfly garden had a new water hydrant installed to keep their plants thriving in this summer heat.

Summer means it’s time for our Cattle Over Coffee webinars!

Join us in June and July to hear from experts on a variety of topics. All webinars start at 11 AM with the exception of June 16 which will start at 10 AM. This is a free learning opportunity.

June 16: Economics with Dr. Josh Maples
June 23: Heifer Development with Dr. Genevieve D'Souza
June 30: Farm Direct Beef with Dr. Brandi Karisch
July 16: Parasites with Dr. Christine Navarre
July 21: New World Screwworm with Dr. Carla Huston
July 30: Mineral Nutrition with Dr. Barbara Reis

Register here: extension.msstate.edu/beef