Overseeding your lawn

For Long Island, the best period to seed is late summer through early fall when temperatures start to cool and soils are still warm and moist. Bare spots should be overseeded regularly to reduce the chance of soil erosion, improve water infiltration, reduce weed invasion and use fertilizer more efficiently. This is the time when you can introduce new and improved varieties that may have more pest resistance, lower water requirement, or have other desirable attributes.

Applying fertilizer in Suffolk County before April 1^st and after November 1^st is prohibited, to protect our waters.

First be sure to match the grass with your lawn situation and maintenance program.

	Tall Fescue	Fine Fescue	Perennial Rye	Kentucky Blue
Shade tolerance	Good	Excellent	Poor	Poor
Drought tolerance	More	More	Less	Less
Fertilizer need	Little	Little	Med-high	Med-high

Overseeding rates, per 1000 square feet:

Tall Fescue = 6 - 8 lbs

Fine Fescue = 2 - 4 lbs

Ryegrass = 4 - 6 lbs

Kentucky Blue = 1 - 2 lbs

(rates based on national average, follow instructions on the seed bag)

Overseeding is the process of embedding seed into the soil at an appropriate depth ( ¼” - ½” ). Seeding should be done in a cross-hatch pattern (the second pass at 45-degree angle to the first) to ensure complete coverage. For an easier seeding experience that offers more successful growth and balanced thickness, a professional turf seeder is the most efficient and effective way to achieve a healthy lawn and rich, thick turf. For established turf with bare or weakened, thinning areas caused by drought or traffic, overseeding is the best way to re-establish thick, healthy, more disease resistant turf. Professionals tend to dethatch and overseed at the same time. Dethatching first to remove any matted thatch. Doing both allows for the best possible penetration of seed and root establishment.

Follow appropriate watering schedule to grass type planted.

We recommend Suffolk County’s Informational web-site: http://healthylawns.suffolkcountyny.gov