Alfalfa, also known as Flora, is a perennial herbaceous plant from the legume family, possessing high fodder and nectariferous properties. Its finely granular mustard-colored seeds resemble sesame and can be used as a spice due to their bitter taste. Alfalfa sprouts easily, producing soft shoots with a nutty flavor, which expands its application possibilities.
This plant is widely used in agriculture as a fodder crop for obtaining green feed, hay, and silage. Alfalfa is distinguished by its high nutritional value: one kilogram of hay contains a significant amount of protein and feed units, as well as vitamins A, C, PP, E, calcium, and phosphorus. Thanks to symbiosis with nitrogen-fixing bacteria, alfalfa accumulates nitrogen from the atmosphere, enriching the soil and improving its structure. Its powerful root system promotes increased water and air permeability of the soil, reduces acidity, and contributes to humus accumulation.
Alfalfa is resistant to drought, frost, and various diseases, making it a low-maintenance crop. It serves as an effective phyto-sanitary agent, cleaning fields of weeds and improving conditions for soil microorganisms and worms. Sowing seeds is recommended in the spring to a depth of 2-4 cm depending on soil moisture, with a sowing rate of 15-20 kg per hectare. Alfalfa yield is high: green mass can reach 450-750 centners per hectare, and with irrigation, up to 120 tons, making it a valuable resource for animal husbandry and agroproduction.
