How Can I Grow Alfalfa?
Alfalfa is the most cost-productive crop that can be grown for livestock feeding. In fact, alfalfa is so easy to grow that it has been the crop of choice for farmers for over four centuries. Throughout the centuries, different types of alfalfa have been created in order to help it grow in diverse soils and climates. It is susceptible to attacks from weevil, a major alfalfa pest. However, alfalfa is easy to control through non-chemical methods, which makes alfalfa easier to protect than other crops.
Alfalfa needs soil with a pH of about 7.5 to grow successfully; acid soils and soils with bedrock or low humidity are not a good medium for alfalfa, which needs high levels of phosphorus and potassium to grow successfully. Alfalfa is often rotated with other crops, especially oats and wheat, to allow the soil to recuperate. Red clover is also a great crop to plant previous to alfalfa, as its roots will promote drainage and increase breathing room for the alfalfa roots, which are long and deep.
Alfalfa needs a few basic things to grow successfully. These include a soil free of weeds and with a well-planned drainage system. Alfalfa grounds can be used for grazing as the crops are growing, but only after the first year. At the beginning, alfalfa needs time to adjust to the soil and the first year crop may not even look thriving. Starting with good-quality seeds can have a big impact on the crops, so it is important to invest appropriately as the process starts.
Alfalfa can also be grown at home, especially by people looking to come up with natural alfalfa sprouts. Sprouting alfalfa seeds can be done in a simple glass jar by adding a handful of soaked seeds to soil and then sealing the jar with a screen of woven fabric. This is an essential step that will allow the seeds to breathe as they sprout. The seeds should be rinsed with warm water daily for 5-6 days, after which they should be laid in the sun for about 15 minutes. Alfalfa is easy to grow at home and its sprouts provide a high level of fiber, protein, and antioxidants.
Written by Diana Bocco
