A Webb City Gardener

Jerry Black

Chapter 3. Controlling winter weeds–henbit and chickweed

It has been so freaking hot and dry this summer that I’ve completely forgotten about one of the things that drives me crazy in spring – the weeds that germinate in fall – henbit and chickweed – and bring trouble in the spring!

How could I forget? Early last spring, before it was time to start mowing, my lawn turned PURPLE! It was so dense, it looked like I planned it. I felt like people from miles around drove by just to admire the beautiful purpleness of it! My flower beds too were thick with the stuff. But not next year! I’m going to nip it in the bud starting this week!

Have you ever used a pre-emergent in your garden and flower beds? Think Preen. Used with mulch, it keeps weeds from germinating most of the spring and summer. But right now, if you put down a new application, you should get ahead of the next germination cycle. As soon as the temps drop just a little, and we get some rainfall, these weeds are going to start sprouting with a vengeance!

If you use a granular pre-emergent like Preen, it is recommended that you water it in once you put it down to get the best activation. Then, use some mulch on top of it! If you use both of these, your flower beds will have a much better chance next spring.

There are a ton of products for your lawn too – but most are applied in spring. If these weeds get a foothold, it is relatively easy to eradicate with weed and feed fertilizer or a spray that has 2-4-D in it. Most weed-n-feeds use granular 2-4-D. The best way to get it to work is to apply it on a cool morning when the grass is wet with dew. The granules stick to the weeds and kill them on contact. Don’t confuse this with crabgrass. That germinates when the weather warms up. There are a ton of products for that, too, but for now, try to keep the henbit and chickweed at bay.

Regardless of how you decide to attack the weed problem, take a few minutes to read all the labels.

I hope this helps!

This week’s recipe doesn’t have anything to do with gardening or things that are grown in my garden. I’ve been watching “Ted Lasso,” and he inspired me… I found this recipe for the biscuits he bakes for the boss every morning. This recipe is being offered because I don’t have anything worth picking in the garden! I am looking forward to some fall tomatoes in a couple of weeks though!

This is the best shortbread I’ve ever made!

Shortbread cookies

(Think Ted Lasso giving these to his boss)

This is a British recipe so the measures are metric. You can use a kitchen scale on the metric setting to get exact measures.

I use a Kitchen Aid stand mixer but, you can use a handheld just as well.

  • 228g (~1/2 pound) unsalted butter (good quality butter is key!)
  • 85g (~2/3 Cup) powdered icing sugar – Sift onto a parchment paper sheet so that you can pour it into the bowl
  • 240g (~2 Cups) plain flour – Sift onto a parchment paper sheet so that you can pour it into the bowl
  • 1/4 tsp salt
  • Mix (cream) the butter w/ paddle for about 3 minutes on medium/high
  • Scrape down sides
  • Mix in powdered sugar with butter until incorporated on medium/slow for about a minute
  • Scrape down sides
  • Mix in flour / salt – only mix until incorporated on slow

Spray 8×8 metal pan w/ cooking spray

  • Lay in parchment paper, with a little extra up the sides so that it can be used as a handle later.
  • Spoon in cookie dough and press in flat with the piece of parchment paper used above to pour the flour and sugar.
  • Cover w/ plastic wrap and refrigerate for 30 minutes
  • Pre-heat the oven to 300 degrees
  • Cut the dough with a sharp knife into 18 pieces – 3 columns, 6 rows into pan
  • Bake for an hour until golden brown
  • After removing from the oven, while still hot, re-cut the cookies along the lines made before baking
  • Allow the contents to cool completely in the pan, then lift the entire contents out of the pan, and break them up along the cut lines.
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