A perennial, herbaceous legume, alfalfa is the standard by which other legumes compared. Plants bear purple or yellow flower in loose racemes and the leaves are pinnately trifoliate and arranged alternately on the Pods are twisted and spiraled, and contain small, kidney bean-shaped seeds.
The root can be extensive, developing a thick taproot that penetrates the soil 23 feet or more. Alfalfa develops a crown at or near the surface. of the soil from which grow five to 25 or stems; as stems mature or are cut, more grow from the crown.
Use 10 to 12 pounds of seed per acre when seeded with a single grass, 5 to 6 pounds per acre in other mixtures.
Hay of a good green color and a large leaf content, cured without wetting, has the highest feeding value. Generally, the earlier hay is cut, the higher its protein and vitamin content, the lower its fiber content, and the greater its digestibility.
However, continuous cutting at bud or prebud stage will severely reduce the tonnage per acre and prematurely kill the stand by reducing the food reserves in the roots. One cutting per year may be made at prebloom stage without damaging the stand if done early in the year.
Potassium and phosphorus may also be necessary, since alfalfa needs these for a good yield. Alfalfa does well on dry soils if irrigated. For best results, alfalfa seeds should be inoculated with rhizome bacteria before planting.
When bloom is delayed or spotty, cutting may be gauged by the amount of new growth at the crown. However, a cutting should not be made in the fall later than four weeks before the average date of the first killing frost. This will permit considerable top growth so that the roots can store enough food for winter.
If you are unsure about the best planting time for alfalfa in your area, check with neighboring farmers or with the state agricultural extension service.
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