K-State horticulture expert Cynthia Domenghini says as leaves fall, it's important for lawn health to get them picked up before winter's snow and cold temperatures hit.
What to do with those falling leaves and pumpkin seeds?
After clearing lawn, use clippings for compost, says K-State horticulture expert
At a glance: Mulching leaves is an effective way to spur future growth in the home lawn, or in garden and flower beds.
More information: Cynthia Domenghini, Cdom@ksu.edu
Related: K-State Horticulture Newsletter
Oct. 25, 2024
K-State Research and Extension news service
MANHATTAN, Kan. – Beautiful fall leaves have begun to cover lawns and will continue to fall throughout November. Kansas State University horticulture expert Cynthia Domenghini said it’s important to remove leaves from home lawns.
“Although a scattering of leaves won’t harm the lawn, excessive cover prevents sunlight from reaching turfgrass plants,” Domenghini said. “Turf left in this state for an extended period will be unable to make the carbohydrates needed to carry it through the winter.”
Regularly mowing over the leaves as they fall is an easy way to prevent this problem. The chopped-up leaves can be returned to the lawn. This must be done often enough that the leaf litter doesn’t become thick.
If you have a bag attachment for your mower you can collect the shredded leaves and use them as a layer of mulch in the flower beds. This organic matter will break down over time contributing nutrients back into the soil.
Leaves can also be composted shredded or whole. Be aware of the balance needed in a compost pile for efficient decomposition. Alternating layers of leaves with green materials such as fresh plant material is best.
Roasting Pumpkin Seeds
Pumpkins are the perfect fall decoration and could be put to even more use this season by roasting their seeds for a delicious snack.
“Consider roasting seeds before freezing temperatures destroy the pumpkin fruit,” Domenghini said, adding some ideas on how to roast the seeds at home:
- Cut open the pumpkin and remove the seeds and stringy material.
- Wash seeds and toss with oil before roasting.
- Season as desired. Then, spread the seeds on a cookie sheet and roast for about 25 minutes at 325 degrees Fahrenheit.
- Roast time can vary depending on seed size and moisture content.
- Seeds are done when they turn golden brown.
Domenghini and her colleagues in K-State’s Department of Horticulture and Natural Resources produce a weekly Horticulture Newsletter with tips for maintaining home landscapes and gardens.
Interested persons can subscribe to the newsletter by emailing hortsupport@ksu.edu. For garden and yard-related questions contact your local K-State Research and Extension office.
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K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county extension offices, experiment fields, area extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan. For more information, visit www.ksre.ksu.edu. K-State Research and Extension is an equal opportunity provider and employer.