By Shanna Reynolds
For decades, alfalfa has been considered a premier forage crop in American agriculture. While it remained a staple across much of the country, many producers in the Deep South gradually abandoned it as insect pressure, diseases, and challenging growing conditions shortened stand life and made other forages more practical. In recent years, however, the “queen of forages” is making a comeback.
Alfalfa is a perennial forage legume grown for hay, silage, and grazing. Covering nearly 20 million acres across the United States, it has earned its royal nickname thanks to its exceptional yield potential and outstanding nutritional value. Recent advances in plant breeding have produced varieties that are better adapted to southern climates, more resistant to insects and diseases, and even more tolerant of grazing pressure than those available just a generation ago.
It’s easy to understand the renewed interest. Alfalfa produces highly palatable, protein-rich forage that performs well for cattle, horses, and many other livestock species. Its extensive root system reaches remarkably deep into the soil, giving the plant impressive drought tolerance and allowing it to remain productive during dry periods. As a legume, alfalfa also fixes atmospheric nitrogen, reducing fertilizer needs while improving soil health and building organic matter over time.
The environmental benefits are equally impressive. Healthy alfalfa stands provide food, shelter, and breeding habitat for wildlife while supporting diverse soil microbial communities and beneficial insects. Hundreds of bird species use alfalfa fields for nesting and feeding. Deer eagerly browse young growth—sometimes to the frustration of landowners—and wild turkeys and quail benefit from the abundance of insects thriving within established stands.
Source : uga.edu