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Summer has arrived and the landscape is at its peak in June. Flowers are blooming, butterflies and bees are pollinating fruits and vegetables, and lawns have greened.
- June is the best time to seed or sod warm-season grasses such as Bermuda, Centipede and Zoysia. Remember that newly planted lawns MUST be watered, but make sure to observe local watering restrictions.
- Fertilize only warm-season grasses this month. Fescue should not be fertilized again until cooler weather in the fall.
- Contact your local extension agent to aid in identifying and remedying yellow or dead patches in your yard.
- Leave grass clippings on the lawn to decompose and provide nutrients; mow at recommended heights for your particular turf grass; and mow often to improve the condition of your lawn.
- Aged wood chips or bark, pine straw, recycled-rubber mulch and shredded leaves are all excellent mulches. Make sure that any shredded mulch delivered by local tree-trimmers is allowed to age (a minimum of one month) before spreading around plantings.
- All spring-flowering shrubs and trees can be pruned soon after blooming and before new growth starts. Pruning after June 30 might reduce the amount of flowering next spring.
- The Japanese beetles are here! The best method of removal is hand-picking the beetles off of your roses, shrubs and ornamentals and dropping in a bucket of soapy water.
- You’ll get more blooms for a longer period of time if you deadhead (remove old flower heads) annuals such as petunias, marigolds, salvia, zinnias and geraniums. Pinching will also provide you with bushier plants.
- Harvest your vegetables regularly as this will encourage further production. Leaving them on the plant or vine too long can alter the taste and texture of edible plants. Pick early in the morning and later afternoon for best results.
- Now that the ground is warm enough, you can plant caladiums, dahlias, cannas and blackberry lilies for beautiful color in your garden.
- For basil and parsley all summer long, plant seeds every two weeks. You’ll have a constant supply of fresh herbs for the kitchen until frost.