Forages

What are Forages? 

Forages are the edible parts of plants, mainly leaves and stems that are eaten by animals such as cattle, sheep goats, horses, and even wildlife like deer, elk, and rabbits. While some forages include grain, grain alone (like corn kernels) is not considered a forage. For example, corn grain is not a forage, but corn silage (made from the entire corn plant, including the grain, leaves, and stems) is a forage. Forages are produced in all 50 states. 

What Plants Are Considered Forages? 

Hundreds of plant species are used as forage, but the top two forage species are corn silage and alfalfa. Many might look familiar, including grasses in lawns or along roadsides, like tall fescue, Kentucky bluegrass, and orchardgrass. Forages are typically grouped into three categories: 

Grasses: Narrow-leaved plants that grow in clumps or sods. Common forage grasses include fescue, orchardgrass, and bromegrass. 

Legumes: Plants that can fix nitrogen from the air into a usable form for plants. They often have high protein content and include species like alfalfa and clovers. 

Forbs: Broadleaf herbaceous plants that are not grasses. Legumes are forbs, but not all forbs are legumes. Examples include chicory, radish, turnips, and many wildflowers. 

Forages additionally live for a varying length of time, one year (annuals) to two years (biennials) up to multiple years (perennials). Lastly, they are generally separated into cool seasons (grow well in cool temperatures, fall, and spring) and warm seasons (grow well in the summer heat). Depending on goals, selecting one forage over the other can be determined. 

The US has about 2.26 billion acres of land. A large portion of this comprises grasslands, pasture, and cropland, with roughly two-thirds of US agricultural land being grazed and other forage production falling under cropland for corn silage and hay (USDA ERS). Forages play a foundational role in supporting major livestock industries across the country. Forages support the beef cattle, dairy, horse, goat, and sheep industries, indirectly being one of the world's primary protein sources. 

Three Main Uses of Forages: 

1. Grassland (Pasture and Range) - Livestock graze directly on growing plants. 

2. Hay - Forages are harvested, dried, and stored to be fed later. 

3. Silage - Forages are fermented and stored to preserve moisture and nutrient. 

Figure 1: Alfalfa field.