Cool season lawn grasses, such as Kentucky bluegrass, perennial ryegrass and the fine fescues, vary in the amount of water needed for good growth. Factors such as the soil, weather and management practices all have a role in water needs of lawns. In general, about 1 to 1.5 inches of water per week is needed to maintain green color and active growth. Cool season grasses naturally slow down in growth and may go dormant in hot weather.

An important decision to make before summer is to either water lawns consistently as needed throughout the season, or let lawns go dormant as conditions turn warm and dry. Do not rotate back and forth. In other words, don't let the grass turn totally brown, apply enough water to green it up and then let the grass go dormant again. Breaking dormancy actually drains large amounts of food reserves from the plant.

When is it time to water? The first few warm days of summer does not automatically indicate it's time to water lawns. In fact, allowing lawns to start to go under mild drought stress actually increases rooting. Watch for footprinting or footprints remaining on the lawn after walking across it (instead of leaf blades bouncing back up). Grasses also tend to turn darker in color a they go under drought stress. Sampling the root zone soil could be another option.

In general, water as infrequently as possible. Water thoroughly so moisture gets down to the depth of the roots. Exceptions to this general rule includes newly seeded lawns where the surface needs to stay moist, newly sodded lawns that have not yet rooted into the soil of the site, or when summer patch disease is a problem. Otherwise, avoid frequent waterings, which promote shallower root systems and weeds (i.e. crabgrass). Given a choice, water early in the day when lawns are normally wet from dew. Avoid midday due to evaporation and at night due to potential increased chances of some diseases.

Spread the water uniformly across the lawn. Sprinklers vary in distribution patterns and require spray overlap for uniform coverage. Placing coffee cans or similar straight-sided containers on the lawn can help measure water application rates. Avoid flooding areas or missing other spots. On heavy clay soils and slopes, watch for excessive runoff; it may be necessary to apply the water in 2 applications to assure it soaks in.

Finally, there are some measures to conserve water used by lawns. Mow higher, avoid excess nitrogen as warm weather approaches, limit traffic over the lawn, improve turf rooting, control thatch and soil compaction and avoid pesticide use on drought stressed lawns.

Source: Bruce Spangenberg, Horticulture Educator, Grayslake Extension Center

Myths abound in the lore of gardening, clouding issues and veiling the truth. The following are some common gardening myths.

Myth - Botanical insecticides are natural products toxic to pests but harmless to other living things.

Nothing could be further from the truth. Plant-derived poisons are only sometimes less toxic to man than synthetic agrichemicals.

Rotenone, from the roots of derris plants, is toxic if swallowed or inhaled. Both pyrethrum and rotenone are low in toxicity to mammals yet highly toxic to fish. The yardstick for comparing acute, short-term toxicity is the LD50 or lethal dosage needed to kill fifty percent of a group of test animals (rats, rabbits, etc.). When you compare LD50 figures, the chemical insecticides malathion and sevin rank safer than nicotine sulfate, a botanical poison derived from tobacco.

No matter whether the chemical comes from a laboratory or a plant, it pays to be careful.

Myth - Fall is the best season for pruning.

This is false for several reasons. Shrubs and trees store carbohydrates (food materials) in their branches and leaves, so fall pruning can reduce their cold hardiness.

Spring-flowering plants would bloom poorly if pruned in fall, as next year's flower buds are present at that time. Such plants are best pruned in spring right after petal fall.

Myth - The soil under oaks and pines is acidic.

This is sometimes true, sometimes false. The acidity of soils depend not only on the nature of vegetation growing on it, but also on the type of rock below. Some soils under oaks and pines are neutral or alkaline, needing no lime.

Myth - Mushrooms and toadstools sprouting in your lawn means that the soil is deficient.

In actuality, these plants are merely the above-ground growth of fungus organisms living in soil. Some fungi live on buried lumber, dead roots or fine particles of organic matter. Others live in harmony with tree roots, assisting in the uptake of water and nutrients. A few cause plant disease. The sudden appearance of mushrooms does not mean the lawn needs lime, fertilizer or anything else. If you object to mushrooms sprouting in your lawn or garden, use a rake to dispose of them. There is no chemical control for mushrooms.

Myth - Moss growth in lawns shows a need for lime.

This is not necessarily true. Acidic conditions could be responsible for moss crowding out your grass, but so could excessive shade, poor drainage, low fertility and a host of other causes. When conditions do not favor healthy turf, moss can take over.

Myth - When it comes to garden chemicals, if a little bit is good, a lot is better.

This myth is not only false, but dangerous. Doubling or tripling the dose of any garden pesticide can have disastrous results. Weed killers used in this manner can injure plants you never intended to harm, not to mention leaving long-lived residues in soil. Over-use of insecticides may kill beneficial bugs, harm plants and render vegetables unfit for consumption. Doubling the recommended rate of any pesticide increases the chances of poisoning people by inhalation, absorption through the skin and by other routes.

Fertilizers used too heavily will burn plants, prevent seed germination and contaminate water resources. Even organic fertilizers such as manure can cause harm if you use too much.

Source: Virginia Cooperative Extension

Houseplants do not need to be "fed" regularly as do humans. Fertilize them only when they are actively growing and as needed to maintain moderate growth.

Most houseplant ailments relate to overfeeding, coupled with poor watering practices. The key to success is to feed sparingly and to "double water" monthly to flush away excess fertilizer salts.

To double water, water once as usual, then follow with another watering five minutes later with enough water to cause some to run out the bottom of the pot.

Houseplants need fertilizers containing three major elements: nitrogen (N), phosphorus (P, sometimes listed as P205) and potassium (K, sometimes listed as K20 or potash).

Houseplant fertilizer, sometimes called "plant food" is sold in granular, crystalline, liquid or tablet forms, under a multitude of brand names. The label should indicate how much water-soluble nitrogen, phosphate or potassium is available per pound of product.

The numbers following the fertilizer name correspond to the percentage of those elements - N, P (P205) and K (potash) by weight in the fertilizer. Many houseplant fertilizers are rated about 20-20-20. If the numbers don't add up to 100, it means there are inert ingredients or other nutrients in the fertilizer.

The numbers on fertilizer products give home gardeners information about the makeup of the fertilizer and to some extent where the fertilizer should be used. For example, a 20-20-20 mixture would be good for stimulating foliage plants, a 10-20-10 might be better for flowering plants. Fertilizer mixtures can be used to stimulate growth or enhance flowering or to simply maintain the plant.

Commercial houseplant fertilizers should be used according to instructions on the package label or even more dilute. Frequency of fertilizer application will vary, depending on the vigor of growth you want and the age of each plant. Some plants do best with fertilization every two weeks, while others will flower well for several months without needing any supplement.

Source: Oregon State University

There are a myriad of gardening sites on the WWW, some good, some bad. I will recommend two sites each issue which I have found to be useful and informative.

Penpages
http://www.penpages.psu.edu/
Penpages, an excellent service from the Penn State College of Agricultural sciences provides full text information relating to the Agricultural Sciences - horticulture, nutrition, aging, family, community development and consumer issues.

Horticulture Solution Series
http://www.ag.uiuc.edu/~robsond/solutions/hort.html
This excellent site provides information on topics in horticulture from the University of Illinois. Articles are brief and specific and are grouped in the following categories: flowers, fruits, glossary of terms, houseplants, lawns and groundcovers, pests, soils and fertilizers, trees and shrubs and vegetables.

June

• Postemergence broadleaf weed control (avoid hot weather).

• Light fertilization (with irrigation); controlled-release nitrogen suggested.

July

• Irrigation (as needed or allow lawn to go dormant)

• Monitoring for pests/problems (sod webworm)

Sick Sycamores
Sycamores in Illinois have not disappointed pathologists this year -- these trees are heavily infected with anthracnose. What many of us mistook for late leafing out was actually anthracnose killing the first set of leaves. The later leaves are now beginning to unfurl and shoot blight is very evident. Don't worry though, the infected leaves will fall and new growth will soon provide shade below the sycamores (not to mention many leaves to rake in the fall). Although sycamores are infected each year, the species still manage to thrive. Concerned growers may want to provide supplemental water in periods of drought, then leave the trees alone.

Pest Resistant Plants
A publication was recently brought to my attention that may be of interest to many of you: Pest Resistant Ornamental Plants, compiled by Deborah C. Smith-Fiola at Rutgers University. It is based on trials around the country and lists resistance to insects and diseases. The publication sells for $7.00 plus $1.70 shipping. Order from Ocean County Board of Agriculture, Rutgers Cooperative Extension, 1623 Whitesville Road, Toms River, NJ 08755-9720.

Drying Flowers in a Microwave
With the use of a microwave, you can now dry your flowers very quickly. Flowers should be gathered at their peak or else they will turn brown. Use any of the drying agents (silica gel, sand, borax) in a container deep enough to cover the bloom. Leave a 1/2 inch stem on the flower and place it face up on a 1/2 inch layer of drying agent. Carefully sprinkle enough agent to cover the flower and place it in the microwave along with a small bowl of water. Do not remove the flowers from the agent immediately, but set them aside for several hours. Listed below are some times for drying flowers in a microwave.

Variety (Time, Rotate, Set Aside)
Carnation (3 min., every minute, 12 hours)
Dogwood (3 min., every minute, 8 hours)
Dutch iris (3 min., every minute, 10 hours)
Peony (3 min., every minute, 12 hours)
Rose, large (3.5 min., every 1/2 minute, 24 hr)
Tulip (3 min., every minute, 15 hours)

By using air drying and other methods also, many flowers can be preserved for year-round enjoyment. Plan now to include some flowers in your garden for drying and check nearby fields and road sides throughout the summer and fall for more dried plant materials.

Source: Diane Relf, Extension Specialist, Virginia Cooperative Extension

Annuals & Bulbs
A comprehensive guide to Growing and Using Annuals and Bulbs is available. This 32 page publication (newspaper form) offers cultural information plus planning and design tips for annuals and bulbs. To purchase a copy just send a check in the amount of $3.00 (includes P & H) and mail to: Annuals & Bulbs, University of Illinois, 5106 So. Western Avenue, Chicago, IL., 60609.

Water the Lawn Facts!
Water during periods of low wind and solar radiation. Night watering minimizes water evaporation, but may increase fungal diseases. Early morning (5 to 8 a.m.) irrigation is a good compromise in this regard. Make certain water is not being wasted by landing on driveways, sidewalks or road.

Raise the blade on your lawn mower to increase the grass blade length, thus increasing the depth of the root system. Longer grass blades also shade the soil reducing the amount of water loss from evaporation from the soil surface.

Do not over-apply nitrogen fertilization. A turf that is too lush requires more water than a moderately managed lawn.

Vegetable Terms
Have you ever paged through a garden catalog and found a sentence like this: "the flavor of this new gynoecious, parthenocarpic, slicing cucumber is mild and free of bitterness?"

In our next few issues we will define some of the common vegetable terms found in catalogs.

Gynoecious - having only female flowers on the plant. This term is only used on those plants which have separate male and female flowers. It is not uncommon to also have a few male blossoms due to genetics and environment, but the preponderance of flowers on a gynoecious plant are female and produce fruit if pollinated.

Parthenocarpic - setting fruit without the need for pollination.

Resistance to disease - when the plant is immune, the plant or variety shows no effect of the disease organism. However, the term "resistant" is used when a plant is able to grow better or show less severe symptoms of a disease than other plants. A plant may be either resistant or immune to one race of an organism, like the fungus fusarium oxsporum race 1, but not resistant or immune to other Fusarium oxysporum races.

Determinate - usually refers to a tomato variety in which the main stem finally produces a terminal flower cluster and stops vertical growth. The plant is short, often stable without staking when compared to an indeterminate tomato which grows until frost stops it. The determinate plant produce tomato clusters at each node and ripening is early and concentrated.

Plant pumpkins in early June.

Stake tomato plants.

In late June stop harvesting asparagus and fertilize.

Harvest peas when pods are plump. After harvesting replant the area.

Use for plastic milk jugs - seep irrigation. Simply use a large nail to punch holes in the sides of the jugs, spacing them about 2 inches apart. Bury the jugs, leaving the necks protruding from the soil. Fill the jugs with water (solutions of liquid fertilizer may be used to water and fertilize at the same time) and screw the caps on firmly. The water will gradually seep out, providing a slow, deep irrigation for surrounding plants.

Plant beans, cucumber, squash, sweet corn and late tomatoes.

Harvest strawberries.

Do not worry about fruit drop on fruit trees. It is a natural occurrence.

To protect bees that pollinate many of our crop plants, spray pesticides in the evening after bees have returned to their hives.

Shrubs and perennials look nice as foundation plantings, but rain may not reach under the eaves, so you may need to water frequently.

Climbing roses don't really climb - they have long canes that require support. You'll need to loosely tie the canes to trellises with broad trips of material. Do not use wire, it can damage the cane.

Remove old flower heads from bedding plants to prolong the period of bloom.

June - Indoors

If you keep your houseplants indoors all summer, keep them out of the draft of the air conditioner. Plant react to an air conditioner's cool air in various ways. Some drop their leaves, others don't bloom well and some fail to bloom all together.

Houseplants can be kept in good condition for several weeks while one is on vacation by using clear, plastic bags as miniature greenhouses. Simply soak the soil thoroughly, allow to drain, then place the potted plant into a plastic bag and tie the opening tightly. Two or more sticks in the soil will support the plastic tent and prevent it from resting on the plants. Plants, such as African violets, that are apt to develop mildew should have a few air holes cut for air circulation.

July - Outdoors

Check squash vines for squash vine borers; eggs are laid on the stem.

Prevent cucumbers from developing a bitter taste by keeping soil moist.

Cucumbers will not remain at peak on the vine; pick vines often.

Don't refrigerate fresh tomatoes; fruit textures deteriorate quickly in the cold.

Vegetable gardens need one inch of water per week. Do not water in the evening; leaves will not dry and this provides great conditions for diseases.

Pinch off the fuzzy growing tips of vine crops to stop them from taking over the garden.

Let some onion flower heads form instead of picking them out; when dried they look great in arrangements.

Blackened twig and branches on apple trees may be an indication of fireblight. For free information sheet on Fireblight Control send a SASE to Fireblight, University of Illinois, 5106 South Western Avenue, Chicago, IL., 60609.

Cut, harvest and dry herbs. For free factsheet on Drying Herbs send a SASE to Drying Herbs.

Attend the County Fairs:
Kane County Fair - July 15-20 St. Charles, IL. 630-584-6926
DuPage County Fair - July 23-27 - 2015 Manchester Road in Wheaton, IL. For more information call 630-668-6636 or CES office 630-653-4114
Lake County Fair - July 23-27 - Grayslake, IL. 847-223-2204

Renew your organic mulches; they break down rapidly in warm weather.

Water lawn deeply (5" to 6" deep).

With warm temperatures, check container grown flowers daily.

Provide a fresh water source for insect eating birds.

Remove all sources of stagnant water to control mosquitoes.

Cut roses late in the day; they will last longer.

Join a garden club; many members are well informed in a number of horticultural areas.

Pinch back snapdragons to promote a second flush of bloom. Stake tall flowers to prevent wind damage.

Divide and replant iris.

July - Indoors

Protect houseplants from strong sunlight, it can cause foliage to burn.

Check outdoor houseplants for insects.

Water houseplants with water at room temperature.

Keep houseplants away from cold air coming from air conditioners.

Root cuttings of houseplants such as coleus and geraniums.

The Summertime RulesYour refrigerator should be maintaining 37 - 40 degrees F all year. During the summer months you may need to lower the temperature setting. So how can you find out the internal temperature of your refrigerator? Invest in a refrigerator/freezer thermometer. Thermometers can be purchased cheaply in the housewares section of your supermarket. It is a very good investment.

According to the Centers for Disease Control and Prevention's (CDC) 5 Year Report of Foodborne Illness Outbreaks, improper holding temperature was the most commonly reported food preparation practice that contributed to illness. Keeping hot food hot and cold food cold becomes even more important during the summer months.

In the summertime foods can quickly reach the "danger zone." If food is in the "danger zone" it is between 40 degrees F and 140 degrees F which is where bacteria multiply quite rapidly. Remember, bacteria that cause foodborne illness do not change the taste or appearance of food. It is more important than ever to be sure food is handled properly and does not remain in the "danger zone" for more than 2 hours.

According to the CDC report, Salmonella caused 69 percent of all bacterial outbreaks. Salmonella also caused more deaths than any other pathogen. These bacteria are most often associated with eggs, poultry products and all raw foods of animal origin.

Errors during food shopping, transport, preparation, serving or storage can enable bacteria to grow. Salmonella food poisoning is caused by the ingestion of live bacteria. Proper handling and cooking can eliminate most problems.

• When shopping for raw and cooked foods make sure it is has been stored properly before you make a purchase. This includes foods from street vendors at community events.

• Prevent cross-contamination. Keep raw products from contaminating other products. Never let raw meat and poultry, or their juices, come in contact with cooked meat or any other food -- raw or cooked.

• Wash cutting boards, knives, counter and other utensils thoroughly with detergent and hot water immediately after you use them with raw meat and poultry products.

According to the CDC, the second most commonly reported practice contributing to foodborne illness concerned poor personal hygiene among food handlers.

• Wash your hands frequently for at least 20 seconds. Using soap and hot water, slowly count backwards from 20 as you wash your hands. Make sure you wash your hands after you use the bathroom, before you start food preparation and before you serve food to others. For picnics, pack clean towels and spray bottles of soapy water for cleaning surfaces and hands.

• Cook it! Cook poultry to 180 degrees F and beef or pork to at least 160 degrees F. Never put cooked meat back on the platter where raw meat was held.

• Use a meat thermometer to check doneness when grilling. If the meat is too thin, follow the recipe and cook until juices run clear.

• Cool it! Refrigerate raw meat and poultry as soon as possible. Transport and store it in a cooler with ice.

For more information on safe food handling, call the USDA Meat and Poultry Hotline 1-800-535-4555 or visit the Consumer Information and Education web site at: http://www.usda.gov./fsis or visit the CDC's home page for the summary of the 5 Year Report on Foodborne Illness Outbreaks 1988-92, accesses the Bacterial Disease/Foodborne Diarrheal Diseases Section: http://www.cdc.gov/ncidod/dbmd/foodborn.htm.

All Vegetables Are Not Created EqualAll fruits and vegetables contain a variety of nutrients. Some supply an especially good source of Vitamins A, C and most contain fiber. The National Cancer Institute recommends five servings of fruits and vegetables a day. Two servings of fruit and three servings of vegetables or any combination of five are acceptable.

You should eat at least one Vitamin A rich selection, one vegetable high in Vitamin C and one rich in fiber. You should also eat from the cabbage family (cruciferous) of vegetables several times each week.

If you routinely select potatoes (french fries) corn and green beans, you are eating low on the vegetable scale. And if you are counting lettuce (iceberg) salads a serving of vegetables, make another selection, please.

The Best Is Yet to ComeSummertime is fresh fruit and vegetable season and locally grown is the way to go. Produce grown by local farmers is usually fresher and therefore tastier and more nutrient dense. With modern harvesting and shipping methods, many Chicagoland supermarkets stock produce a day or two after it is picked. Ask the grocery produce manager for delivery days so you can get your favorite produce at its freshest.

Select the Best
Mississippi watermelons are arriving and will continue throughout the summer. Contrary to popular belief, thumping a melon does not indicate ripeness. Unlike the cantaloupe, watermelons do not continue to ripen after harvesting. So you get what you get. Follow these tried and true guidelines for a perfect selection every time. Look for:

• large, firm, symmetrical and very heavy watermelons

• skin color should be bright with a waxy bloom that gives way to gloss

• check the underside that grew against the ground Ñ it should be creamy or yellowish, not white or pale green

• look at or taste a cut melon from the sellerÕs supply, it will give you a fair idea of quality for the others

• mature, ripe watermelons have dark seeds with few or no immature white ones

• avoid cracks, soft or watery bruises and mealy flesh

• watermelon will not improve with age, refrigerate whole watermelons and cut portions and eat within a few days

Fresh Berries
Fresh berries are one of the major glories of summer. Whether gathered from the wilds, the garden, the roadside stand or the supermarket summer berries are special. Blackberries, strawberries and raspberries are most fragile. Blueberries have a tough skin and travel well. For all berries:

• choose packages with no seepage or juice on the bottom

• decay spreads quickly, so pick through berries and discard irregular or bruised fruit

• berries absolutely must be kept cool, refrigerate at all times and use within a few days

• berries are water soluble, once the package starts to mold, discard the whole thing, mold spores spread throughout the contents rapidly (molds have been linked to several forms of cancer)

First Aid Kit To GoAn "emergency" is a general term describing any situation in which immediate care is required. Emergencies do not happen on schedule. To be prepared for an emergency, at home and away, make sure your first aid kit includes the following:

• For cuts - adhesive or gauze wrappings or pads in several sizes, bandages or surgical tape. An antiseptic solution (such as hydrogen peroxide) to clean wounds and an antiseptic cream to prevent infection.

• For burns - cold packs, burn spray and antiseptic cream (such as bacitracin).

• For aches and pains or fever - asprin or acetaminophen.

• For insect bites and stings - hydrocortisone cream, if a member of your family reacts to bee or other insect stings have a kit containing ephephrine (adrenaline) readily available.

• For ingestion of poison - syrup of ipecac to induce vomiting.

• For general care - soap, tweezers, sharp scissors, cotton tipped swabs, tissues, thermometer, first aid manuals and reserve supplies of medication your family members may need.

Supplies should be stored in a plastic, water-resistant tub or chest available at discount stores. Make sure the words "First Aid Kit" appear clearly on the container.

Tainted Food Can Cause Arthritis
Arthritis that can result from foodborne illness is called reactive arthritis. Research indicates that foodborne illness from Salmonella, Campylobacter and other bacteria can lead to chronic arthritis and related conditions in about 2 percent of those affected. Researchers are not sure why this happens, but it is another reason to kill bacteria in food.

Fat City: New Orleans
According to the University of California at Berkeley Wellness Letter, New Orleans, famous for high-fat dishes and large portions, has the highest percentage (37 percent) of obese citizens of the 33 largest U.S. metropolitan areas surveyed. This information was reported in a recent National Weight Report. The rest of the top ten cities all topped 28 percent, in descending order: Norfolk, San Antonio, Kansas City, Cleveland, Detroit, Columbus, Cincinnati, Pittsburgh and Houston. The large cities with the lowest obesity rates are Denver, Minneapolis and San Diego.

Did You Know . . .

• scientists have developed a way to pasteurize eggs still in the shell? The pasteurization process reduces the risk of contamination from bacteria such as salmonella, which can cause foodborne illness.

• that exercise is the best stress management tool? Even if you think you do not have time for it, 20 to 30 minutes of vigorous exercise can reduce stress and increase energy and focus.

• espresso contains less caffeine than regular American coffee? A two-ounce serving of espresso has about 100 milligrams (mg) of caffeine compared to 115 mg in a six ounce cup of American coffee.

• Americans are eating more sugar? American sugar consumption for 1996/97 is forecast at 9.8 million short tons, raw value, an increase from 9.6 million tons the previous year. If the forecast is accurate, U.S. sugar consumption will have risen by one million tons in six years, or by 1.5 pounds per person.

• Scientists have developed a way to pasteurize eggs still in the shell. The pasteurization process reduces the risk of contamination from bacteria such as salmonella, which can cause foodborne illness.

• Exercise is the best stress management tool. Even if you think you do not have time for it, 20 to 30 minutes of vigorous exercise can reduce stress and increase energy and focus.

• Espresso contains less caffeine than regular American coffee. A two-ounce serving of espresso has about 100 milligrams (mg) of caffeine compared to 115 mg in a six ounce cup of American coffee.

• Americans are eating more sugar? American sugar consumption for 1996/97 is forecast at 9.8 million short tons, raw value, an increase from 9.6 million tons the previous year. If the forecast is accurate, U.S. sugar consumption will have risen by one million tons in six years, or by 1.5 pounds per person.