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Alfalfa is the highest-yielding perennial forage crop grown
in Ontario and the most frequently grown forage legume. It
produces more protein per unit area than other forage legumes
and can be grown along or in combination with grass species.
For high yields and persistence, alfalfa requires well-drained
soil, a pH above 6.1, adequate fertility and the proper harvest
management. Well-managed alfalfa normally persists for 3 or
more years. The protein and energy levels of alfalfa-based
forage are determined by stage of growth at the time of cutting.
Alfalfa has a critical fall harvest period that should be
observed to avoid winterkill.
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Most legumes grown for forage have taproots and broad, compound
leaves (composed of a number of leaflets) that are arranged
alternately on the stem. New shoots originate from the crown
of the plant, and the growing point of each shoot is located
at the top of the shoot. As a family, legumes produce higher
qualities of protein than grases.
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