Legume forages

(agriculture) Any plant of the legume family (Leguminosae) used for livestock feed, grazing, hay, or silage.

Plants of the legume family used for livestock feed, grazing, hay, or silage. Legume forages are usually richer in protein, calcium, and phosphorus than other kinds of forages; such as grass. The production, preservation, and use of forage legumes require special skills on most soils. One important requirement is a supply of the needed symbiotic nitrogen-fixing bacteria if these are not already in the soil. Protection from weeds, injurious insects, diseases, and other harmful influences is often required. See also Legume; Nitrogen fixation.

Alfalfa is the most important legume forage crop in the United States; it is used mainly for hay but is often grazed. White clover and the annual lespedezas are the most extensively grown legumes for grazing particularly in the southeastern United States. Red clover was an important crop prior to 1930 but is minor now. About a dozen other species of legumes are used for cultivated forage in the United States, and a large number are grown for range grazing. See also Alfalfa; Clover; Cover crops; Cowpea.