Certified Organic Allstar Brand Alfalfa
Certified Organic Allstar Alfalfa is an improved 3-4 year alfalfa with excellent yields and longevity. Great for a 3-4 cut system. Certified Organic Allstar is a fine-leafed alfalfa, offers high quality forage with fast recovery after cutting, and has a very good disease package.
Organic Allstar Brand Alfalfa is pre-inoculated with an OMRI listed inoculation for improved establishment and growth.
*Details on seed coatings, inoculations and our OMRI certificate are available on our Resources Page.
*Organic seeds and grains are grown by organic growers that adhere to the strict organic practices that are required by organic producers. No chemical fertilizer, insecticides or herbicides are allowed in producing this seed. Genetic purity is maintained throughout the production and processing of this seed.
Establishment
Plant alfalfa at 1/4″ depth in a soil bed that is moist, fertile and firm. Plant at least 1/2″ depth on sandy soils.
Alfalfa prefers crumbly silt loam to sandy loam textures, but alfalfa will grow well on most deep, well-drained soils with adequate internal and surface drainage.
The pH level for alfalfa should be 6.5-7.2.
Alfalfa may be planted in spring or early fall.
For maximum yields, it is important to have 20-30 plants per square foot during the seedling year for protection against weed competition.
*Do not harvest alfalfa seeded in late summer/early fall until the following spring.
*Alfalfa will die if the soil is saturated for an extended period.
Management
For maximum yields, it is important to have 20-30 plants per square foot during the seedling year for protection against weed competition.
Apply lime and fertilizer as needed.
Alfalfa is a heavy potash user, some micronutrient supplements would be beneficial (boron, sulfur, zinc).
First year seedings should be cut at 25% bloom.
Cut alfalfa three-four times a year from budding to full flower, depending on forage quality needed.
The last cutting or grazing of alfalfa should be 4 weeks before the killing frost.