Greens Coring

On October, the course’s greens will be cored and sanded. Coring of the greens is a very disruptive task. However, it is very necessary and vital work.
So, why is coring so important?
The simple answer is to keep the turf healthy. The condition of greens are under constant assault from continual foot and mower traffic. This compacts the soil, which reduces the oxygen available at the root level. When the roots are deprived of oxygen they weaken and the grass will eventually die. The lack of oxygen also affects the effectiveness of soil microbes necessary for the decay of dead organic matter such as old turf roots. Coring also reduces the accumulation of organic material, known as “thatch”, which occurs when microbial decay is ineffective.
To keep the turf healthy, you must have deep, healthy roots, which have good oxygenation. The oxygenation occurs by creating tiny pockets for air between the roots and the soil/sand particles.
Coring is the mechanical process that creates more air space in the soil and benefits deep rooting. It is done by removing a couple of centimetres from the compacted soil, allowing an injection of air and water that will produce a revival of growth. The spaces are filled with sand (topdressing), which helps the soil to retain air space and makes it easier for the roots to grow downward.
The elimination of the thatch layer is also important. When thatch accumulates, greens become very soft and slow and water drainage becomes very poor. Coring aids the development of micro-organisms that benefit the growth of the turf; and facilitates good drainage and infiltration of water, as much from rain and as from irrigation.
When greens are cored, the green recovery does not usually exceed two or three weeks. Please Note: Once the coring is complete, it is unlikely that the greens will be cut before  . When the coring is being undertaken, the course will be closed. No golf play will be permitted.