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Stipa tenuissima Care
he hello guys, I have a few of these coming into second season and there is a lot of brown in them.
I believe the idea is to comb/rake through but it doesn’t seem enough for some reason. I’ve seen online that some people also trim and often right back in spring to nearly the base just like you would with a deciduous.
does anyone have any tips?
I believe the idea is to comb/rake through but it doesn’t seem enough for some reason. I’ve seen online that some people also trim and often right back in spring to nearly the base just like you would with a deciduous.
does anyone have any tips?
Thank you
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When you don't even know who's in the team
S.Yorkshire/Derbyshire border
I cut them right back to the ground - but I wait until I see some strong new growth first.
I checked the other day and so far no new growth.
It should be OK for me to chop them back in a week or so I'd imagine if it stays warm.
Billericay - Essex
Knowledge is knowing that a tomato is a fruit.
Wisdom is not putting it in a fruit salad.
Correct advice would be to tease out the brown growth, here I would wait a few weeks as seems to be easier as it starts to regrow.
Plants that are all brown may have died due to wet but I would wait a while to be sure.
I have cut these back when they have become very untidy, I have also cut back untidy Stipa gigantea by a third, also evergreen. Something you shouldn't do but with plenty of green showing it will be fine.
In the sticks near Peterborough
Yep that's what I did last year. They looked rather 'chopped off' for a long time but eventually they came back and looked good. Unfortunately the comb-through technique doesn't work terribly well on either this grass or gigantea and it can be a painstakingly tedious job to get them looking like 'new' again but when they start flowering all is forgiven
I play with plants and soil and sometimes it's successful
If you have lots of deciduous grasses to cut back you can tie some string at the base then cut just above. A little less messy.
The Pennisetums are left until early April as they are tender.