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Panicum decompositum, known by the common names native millet, native panic, Australian millet, papa grass, and umbrella grass, is a species of perennial grass native to the inland of Australia. It occurs in every mainland state. [1] The seeds can be cultivated to produce flour typically used in Aboriginal bushfood. [2]
Chloris truncata, known by the common names Australian fingergrass, [2] windmill-grass, [3] Australian windmill grass and simply windmill grass locally in Australia, is a perennial grass. [4] Chloris truncata is a low-growing grass forming a small clump of around 30 centimetres in diameter. It has long leaves, approximately 10–15 cm long with ...
Hairy panic is a perennial grass that reaches 70 centimetres (28 in) high. [3] The leaves have tubercle-based hairs and are up to 5–30 centimetres (2.0–11.8 in) long by 0.4–1 centimetre (0.16–0.39 in) wide. The seed spikes are typically 5–50 centimetres (2.0–19.7 in) long, with the spikelets 2–3 millimetres (0.079–0.118 in) long.
Poa labillardierei is a dense coarsely tufted grasses and can reach a height of 120 cm. [4] The large grass is a perennial, [8] that germinates from seed or division. [ 4 ] Leaves mostly basal, very long; sheath usually pallid at the base, upper ± scabrous; ligule c. 0.5 mm long, truncate; blade to 80 cm long, flat or inrolled, to 3.5 mm wide ...
LeighAnn Ferrara is transforming her small suburban yard from grass bordered by a few shrubs into an anti-lawn — a patchwork of flower beds, vegetables and fruit trees. “We started smothering ...
Only recently has commercially valuable and viable seed for St. Augustine become available, so it has typically been propagated by plugs, sprigs, or sod. Once the grass is cultivated, it can propagate on its own. St. Augustine can grow in a wide range of soil types with a pH between 5.0 and 8.5. It usually blooms in spring and summer.
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Sod is grown on specialist farms. For 2009, the United States Department of Agriculture reported 1,412 farms had 368,188 acres (149,000.4 ha) of sod in production. [9]It is usually grown locally (within 100 miles of the target market) [10] to minimize both the cost of transport and also the risk of damage to the product.