Seasonal advice

Following our seasonal advice will help ensure your lawn doesn’t fall foul of the elements and stays in tip top condition throughout the whole year.

During the winter stay of the lawn if there is snow on it as walking on the snow causes the ice crystals to rupture the cell walls leaving it open to discolouration and fungal attack. You will have probably seen with yellow footprints on a green lawn when the snow has cleared!

During the autumn we have three pieces of advice: keep those fallen leaves off the lawn…Keep those fallen leaves off the lawn and… you guessed it, keep those fallen leaves off the lawn! Leaving them on causes thinning, fungal attack, and if they are left on for too long they can smother and kill off patches of turf.

During the summer and prolonged hot and dry weather turf can really suffer, when grass experiences the effects of drought conditions you can identify it by observing the following: in its early stages the turf will lose its springiness; the grass blades will not stand back upright after walking on it and your footprint will remain on the turf; next it will lose its lush green appearance and become slightly blue or silver. At this point your lawn is a matter of days away from losing its colour and becoming straw-like. We strongly recommend watering your lawn before this happens. If you do not, then it will turn brown in patches and eventually the whole lawn can become brown, this is the natural survival mechanism of grass, it becomes dormant and growth stops. Once the soil becomes moist again the turf will begin to grow and regain its colour. Here is our comprehensive guide to keeping your lawn happy in the heat:

Use the lawn as little as possible; foot traffic can damage the already weak turf.

Raise the cutting height to 48 – 72mm (2 – 3”).

In drought conditions DO NOT cut.

Keep the mower blades sharp to promote a nice clean cut, blunt blades bruise the grass causing it to lose moisture and discolour.

Directly after cutting give the whole lawn a brief watering.