In fall, the goal is to help roses harden off, stay healthy, and head into winter strong enough to bloom again in spring.

As Minnesota’s climate changes, woodland stewards are asking hard questions about which trees will survive, thrive and support resilient forests in the future.

Public water systems have treatment processes in place and conduct regular testing to ensure the water supply is safe and that residents are protected from the health impacts of these naturally ...

The Ecological Restoration certificate is a 150-hour program of five required courses, offered twice per year. The program provides early-career professionals with the practical skills and knowledge ...

Preventing erosion, aquifers, Minnesota geology, maintaining septic systems, and preserving natural landscapes ...

Learn about canning, fruit preservation, pickling, fermentation, dehydration and freezing and more with Extension's online classes and in-person courses. Water usage and water damage in homes ...

Pollinators help plants that bring us food and other resources. Learn how to create pollinator-friendly environments in your yard and garden.

The University of Minnesota Extension Regional Sustainable Development Partnerships (RSDP) work to sustain Minnesota's natural resources and rural communities by addressing community-identified ...

The University of Minnesota Farm Family Recognition Program honors farm families from throughout Minnesota for their significant contributions to the agriculture industry and their local communities.

Time to harvest fruit and nuts, check lilacs for fungal diseases, plant perennials, and start prepping houseplants to return indoors. Warm days, humid nights, and crowded plantings create the perfect ...

Yellow prairie grass is drought-tolerant and adaptable to a wide variety of soils. The leaves of yellow prairie grass usually stay green until the first frost, when they turn yellow-orange. As ...

Fermentation is a preservation method that uses naturally occurring, good bacteria to turn carbohydrates into acid. The acid produced lowers the pH of the food. This page focuses on lactic acid ...