Why sand?
Sand is a commonly used additive in soils intended for grass to grow on. A golf green, for example, is often made up of over 90% sand.
What is the point of sand on the lawn?
Sand increases the pore size in the soil and thereby improves the movement of water and air at the roots. Depending on which sand I use, this also influences the pH value, the water retention capacity and the cation exchange capacity of the soil. This determines how well nutrients, for example from fertilizers, can be stored in the soil and released again for the roots.
Sand as an aid in reseeding
If you have damaged areas in the turf, for example afterweed infestation reseedingIf you want to sow seeds, the use of sand is very useful. I always mix the seeds with sand, this not only makes it easier to spread, but also offers protection against birds and prevents drying out due to direct sunlight.
Remove unevenness in the lawn with sand
If the turf in the garden has become uneven in some places, these unevenness can be easily levelled out manually using sand or a sand-topsoil mixture. The proportion of sand in this mixture can be very high. When spreading, it is important that the existing turf is never completely covered. If there are deeper "hollows" in the turf in the garden, the process must therefore be repeated several times until the desired height is finally levelled out. The grass will die if the cover is too thick. The distribution of the sand applied should be carried out with a lawn squeegeeso that the material penetrates the existing turf.
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DerGartenAndi & Kollegen
Owner: Andi Trauner
Employees 2025: Andreas Wolf, Tomi Hilger, Sophia Luhn
Office only:
Hermann-Oberth-Str.10
85640 Putzbrunn, Germany
E-mail:
kontakt@dergartenandi.de
Mobile: 0175 - 7619996
Landline: 089 - 28856451
Absolute recommendation in Putzbrunn and the surrounding area, the Pinserina from the Pizzeria San Daniele
Product information: The delicious alternative
The dough of our pinsa, made from a special mixture of rice, soy and wheat flour, rests for over 72 hours so that it becomes perfectly airy and delicious. When baked, the pinsa gets a fine, crispy crust that encloses an airy interior.
Traditionally topped with tomato sauce and mozzarella, but beyond that there are no limits to the light enjoyment.
Address:
Pinsarina-Paninoteca San Daniele, Michael-Haselbeck-Str 12, 85640 Putzbrunn, Tel.089/37448238
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