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Alfalfa is right in front of the cache. I learned a lot from all this information. I was especially intigued by the Western Honey Bees.
Alfalfa Medicago sativa, also called lucerne, is a perennial flowering plant in the pea family Fabaceae cultivated as an important forage crop in many countries around the world. It is used for grazing, hay, and silage. The name alfalfa is used in North America. The name lucerne is the more commonly used name in the United Kingdom, South Africa, Australia, and New Zealand. It superficially resembles clover, with clusters of small purple flowers followed by fruits spiralled in 2 to 3 turns containing 10–20 seeds. Alfalfa is native to warmer temperate climates. It has been cultivated as livestock fodder since at least the era of the ancient Greeks and Romans.
Alfalfa seems to have originated in south-central Asia, and was first cultivated in ancient Iran. According to Pliny (died 79 AD), it was introduced to Greece in about 490 BC when the Persians invaded Greek territory. Alfalfa cultivation is discussed in the fourth-century AD book Opus Agriculturae by Palladius, stating: "One sow-down lasts ten years. The crop may be cut four or six times a year ... A jugerum of it is abundantly sufficient for three horses all the year ... It may be given to cattle, but new provender is at first to be administered very sparingly, because it bloats up the cattle.” Pliny and Palladius called alfalfa in Latin medica, a name that referred to the Medes, a people who lived in ancient Iran. The ancient Greeks and Romans believed, probably correctly, that alfalfa came from the Medes' land, in today's Iran. (The ancient Greeks and Romans also used the name medica to mean a citron fruit, once again because it was believed to have come from the Medes' land). This name is the root of the modern scientific name for the alfalfa genus, Medicago.
The medieval Arabic agricultural writer Ibn-‘Awwam, who lived in Spain in the later 12th century, discussed how to cultivate alfalfa, which he called الفصفصة (al-fiṣfiṣa). It is from the Arabic that the Spanish name alfalfa was derived.
In the 16th century, Spanish colonizers introduced alfalfa to the Americas as fodder for their horses. They were aware that alfalfa is better than grass as food for working horses (horses had more energy).
Alfalfa seeds were imported to California from Chile in the 1850s. That was the beginning a rapid and extensive introduction of the crop over the western US States and introduced the word "alfalfa" to the English language. In the North American colonies of the eastern US in the 18th century, it was called "lucerne", and many trials at growing it were made, but generally without sufficiently successful results. Relatively little alfalfa is grown in the southeastern United States today. Lucerne (or luzerne) is the name for alfalfa in Britain, Australia, France, Germany, and a number of other countries. Since North and South America now produce a large part of the world's output, the word "alfalfa" has been slowly entering other languages.
Alfalfa is a perennial forage legume which normally lives four to eight years, but can live more than 20 years, depending on variety and climate. The plant grows to a height of up to 1 m (3.3 ft), and has a deep root system, sometimes growing to a depth of more than 15 m (49 ft) to reach groundwater. Typically the root system grows to a depth of 2–3 metres depending on subsoil constraints. This depth of root system and perenniality of crowns that store carbohydrates as an energy reserve, makes it very resilient, especially to droughts. Alfalfa is more drought hardy than drought tolerant and the persistence of the plant will also depend on the management of the stand.
Alfalfa is a small-seeded crop, and has a slowly growing seedling, but after several months of establishment, forms a tough "crown" at the top of the root system. This crown contains shoot buds that enable alfalfa to regrow many times after being grazed or harvested, however overgrazing of the buds will reduce the new leaves on offer to the grazing animal.
This plant exhibits autotoxicity, which means it is difficult for alfalfa seed to grow in existing stands of alfalfa. Therefore, alfalfa fields are recommended to be rotated with other species (for example, corn or wheat) before reseeding.
Alfalfa is widely grown throughout the world as forage for cattle, and is most often harvested as hay, but can also be made into silage, grazed, or fed as greenchop. Alfalfa usually has the highest feeding value of all common hay crops. It is used less frequently as pasture. When grown on soils where it is well-adapted, alfalfa is often the highest-yielding forage plant, but its primary benefit is the combination of high yield per hectare and high nutritional quality.
Its primary use is as feed for high-producing dairy cows, because of its high protein content and highly digestible fiber, and secondarily for beef cattle, horses, sheep, and goats. Alfalfa hay is the most widely used fibre source in rabbit diets. In poultry diets, dehydrated alfalfa and alfalfa leaf concentrates are used for pigmenting eggs and meat, because of their high content in carotenoids, which are efficient for colouring egg yolk and body lipids. Humans also eat alfalfa sprouts in salads and sandwiches. Dehydrated alfalfa leaf is commercially available as a dietary supplement in several forms, such as tablets, powders and tea. Fresh alfalfa can cause bloating in livestock, so care must be taken with livestock grazing on alfalfa because of this hazard.
Like other legumes, its root nodules contain bacteria, Sinorhizobium meliloti, with the ability to fix nitrogen, producing a high-protein feed regardless of available nitrogen in the soil. Its nitrogen-fixing ability (which increases soil nitrogen) and its use as an animal feed greatly improve agricultural efficiency.
Alfalfa can be sown in spring or fall, and does best on well-drained soils with a neutral pH of 6.8 – 7.5. Alfalfa requires sustained levels of potassium and phosphorus to grow well. It is moderately sensitive to salt levels in both the soil and irrigation water, although it continues to be grown in the arid southwestern United States, where salinity is an emerging issue. Soils low in fertility should be fertilized with manure or a chemical fertilizer, but correction of pH is particularly important.
In most climates, alfalfa is cut three to four times a year, but it can be harvested up to 12 times per year in Arizona and southern California.
Total yields are typically around eight tonnes per hectare (four short tons per acre) in temperate environments, but yields have been recorded up to 20 t/ha (16 ts per acre). Yields vary with region, weather, and the crop's stage of maturity when cut. Later cuttings improve yield, but with reduced nutritional content.
Alfalfa is considered an insectary, a place where insects are reared, and has been proposed as helpful to other crops, such as cotton, if the two are interplanted, because the alfalfa harbours predatory and parasitic insects that would protect the other crop. Harvesting the alfalfa by mowing the entire crop area destroys the insect population, but this can be avoided by mowing in strips so that part of the growth remains.
Pests and diseases
Like most plants, alfalfa can be attacked by various pests and pathogens. Diseases often have subtle symptoms which are easily misdiagnosed and can affect leaves, roots, and stems.
Some pests, such as the alfalfa weevil, aphids, armyworms, and the potato leafhopper, can reduce alfalfa yields dramatically, particularly with the second cutting when weather is warmest. Registered insecticides or chemical controls are sometimes used to prevent this and labels will specify the with-holding period before the forage crop can be grazed or cut for hay or silage.
When alfalfa is to be used as hay, it is usually cut and baled. Loose haystacks are still used in some areas, but bales are easier for use in transportation, storage, and feed. Ideally, the first cutting should be taken at the bud stage, and the subsequent cuttings just as the field is beginning to flower, or one-tenth bloom because carbohydrates are at their highest. When using farm equipment rather than hand-harvesting, a swather cuts the alfalfa and arranges it in windrows. In areas where the alfalfa does not immediately dry out on its own, a machine known as a mower-conditioner is used to cut the hay. The mower-conditioner has a set of rollers or flails that crimp and break the stems as they pass through the mower, making the alfalfa dry faster. After the alfalfa has dried, a tractor pulling a baler collects the hay into bales.
Several types of bales are commonly used for alfalfa. For small animals and individual horses, the alfalfa is baled into small, two-string bales, commonly named by the strands of string used to wrap it. Other bale sizes are three-string, and so on up to half-ton (six-string) "square" bales – actually rectangular, and typically about 40 x 45 x 100 cm (14 x 18 x 38 in). Small square bales weigh from 25 to 30 kg (55 to 66 lb) depending on moisture, and can be easily hand separated into "flakes". Cattle ranches use large round bales, typically 1.4 to 1.8 m (4.6 to 5.9 ft) in diameter and weighing from 500 to 1,000 kg (1,100 to 2,200 lb). These bales can be placed in stable stacks or in large feeders for herds of horses, or unrolled on the ground for large herds of cattle. The bales can be loaded and stacked with a tractor using a spike, known as a bale spear, that pierces the center of the bale, or they can be handled with a grapple (claw) on the tractor’s front-end loader. A more recent innovation is large "square" bales, roughly the same proportions as the small squares, but much larger. The bale size was set so stacks would fit perfectly on a large flatbed truck. These are more common in the western United States.
When used as feed for dairy cattle, alfalfa is often made into haylage by a process known as ensiling. Rather than being dried to make dry hay, the alfalfa is chopped finely and fermented in silos, trenches, or bags, where the oxygen supply can be limited to promote fermentation.The anaerobic fermentation of alfalfa allows it to retain high nutrient levels similar to those of fresh forage, and is also more palatable to dairy cattle than dry hay. In many cases, alfalfa silage is inoculated with different strains of microorganisms to improve the fermentation quality and aerobic stability of the silage.
During the early 2000s, alfalfa was the most cultivated forage legume in the world. Worldwide production was around 436 million tons in 2006. In 2009, alfalfa was grown on approximately 30 million hectares (74,000,000 acres) worldwide; of this North America produced 41% (11.9 million hectares; 29,000,000 acres), Europe produced 25% (7.12 million hectares; 17,600,000 acres), South America produced 23% (7 million hectares; 17,000,000 acres), Asia produced 8% (2.23 million hectares; 5,500,000 acres), and Africa and Oceania produced the remainder. The US was the largest alfalfa producer in the world by area in 2009, with 9 million hectares (22,000,000 acres), but considerable production area is found in Argentina (6.9 million hectares; 17,000,000 acres), Canada (2 million hectares; 4,900,000 acres), Russia (1.8 million hectares; 4,400,000 acres), Italy (1.3 million hectares; 3,200,000 acres), and China (1.3 million hectares; 3,200,000 acres).
In the United States in 2014, the leading alfalfa-growing states were California, Idaho, and Montana. Alfalfa is predominantly grown in the northern and western United States; it can be grown in the southeastern United States, but leaf and root diseases, poor soils, and a lack of well-adapted varieties are often limitations.
Alfalfa and bees
Alfalfa seed production requires the presence of pollinators when the fields of alfalfa are in bloom. Alfalfa pollination is somewhat problematic, however, because western honey bees, the most commonly used pollinator, are less than ideal for this purpose; the pollen-carrying keel of the alfalfa flower trips and strikes pollinating bees on the head, which helps transfer the pollen to the foraging bee. Western honey bees, however, do not like being struck in the head repeatedly and learn to defeat this action by drawing nectar from the side of the flower. The bees thus collect the nectar, but carry no pollen, so do not pollinate the next flower they visit. Because older, experienced bees do not pollinate alfalfa well, most pollination is accomplished by young bees that have not yet learned the trick of robbing the flower without tripping the head-knocking keel. When western honey bees are used to pollinate alfalfa, the beekeeper stocks the field at a very high rate to maximize the number of young bees. Western honey bee colonies may suffer protein stress when working alfalfa only, because of shortage of one of the amino acids comprising the pollen protein, isoleucine. Today, the alfalfa leaf cutter bee is increasingly used to circumvent these problems. As a solitary but gregarious bee species, it does not build colonies or store honey, but is a very efficient pollinator of alfalfa flowers. Nesting is in individual tunnels in wooden or plastic material, supplied by the alfalfa seed growers. The leafcutter bees are used in the Pacific Northwest, while western honeybees dominate in California alfalfa seed production.
A smaller amount of alfalfa produced for seed is pollinated by the alkali bee, mostly in the northwestern United States. It is cultured in special beds near the fields. These bees also have their own problems. They are not portable like honey bees, and when fields are planted in new areas, the bees take several seasons to build up. Honey bees are still trucked to many of the fields at bloom time.
B. affinis is important to the agricultural industry, as well as for the pollination of alfalfa. It is known that members of this species pollinate up to 65 different species of plants, and it is the primary pollinator of key dietary crops, such as cranberries, plums, apples, onions, and alfalfa.
Megachile rotundata is another species that pollinates the alfalfa plant. M. rotundata was unintentionally introduced into the United States during the 1940s, and its management as a pollinator of alfalfa has led to a three-fold increase in seed production in the U.S. The synchronous emergence of the adult bees of this species during alfalfa blooming period in combination with such behaviors as gregarious nesting, and utilization of leaves and nesting materials that have been mass-produced by humans provide positive benefits for the use of these bees in pollinating alfalfa.
Considerable research and development has been done with this important plant. Older cultivars such as 'Vernal' have been the standard for years, but many better public and private varieties better adapted to particular climates are available. Private companies release many new varieties each year in the US.
Most varieties go dormant in the fall, with reduced growth in response to low temperatures and shorter days. 'Nondormant' varieties that grow through the winter are planted in long-season environments such as Mexico, Arizona, and Southern California, whereas 'dormant' varieties are planted in the Upper Midwest, Canada, and the Northeast. 'Nondormant' varieties can be higher-yielding, but they are susceptible to winter-kill in cold climates and have poorer persistence.
Most of the improvements in alfalfa over the last decades have consisted of better disease resistance on poorly drained soils in wet years, better ability to overwinter in cold climates, and the production of more leaves. Multileaf alfalfa varieties have more than three leaflets per leaf, giving them greater nutritional content by weight because there is more leafy matter for the same amount of stem.
Roundup Ready alfalfa, a genetically modified variety, was released by Forage Genetics International in 2005. This was developed through the insertion of a gene owned by Monsanto Company that confers resistance to glyphosate, a broad-spectrum herbicide, also known as Roundup. Although most grassy and broadleaf plants, including ordinary alfalfa, are killed by Roundup; growers can spray fields of Roundup Ready alfalfa with the glyphosate herbicide and kill the weeds without harming the alfalfa crop.
Toxicity of canavanine
Raw alfalfa seeds and sprouts are a source of the amino acid canvanine. Much of the canavanine is converted into other amino acids during germination so sprouts contain much less canavanine than unsprouted seeds. Canavanine competes with arginine, resulting in the synthesis of dysfunctional proteins. Raw unsprouted alfalfa has toxic effects in primates, including humans, which can result in lupus-like symptoms and other immunological diseases in susceptible individuals, and sprouts also produced these symptoms in at least some primates when fed a diet made of 40% alfalfa. Stopping consumption of alfalfa seeds can reverse the effects.
Sprouting alfalfa seeds is the process of germinating seeds for consumption usually involving just water and a jar. However, the seeds and sprouts must be rinsed regularly to avoid the accumulation of the products of decay organisms along with smells of rot and discoloration. Sprouting alfalfa usually takes three to four days with one tablespoon of seed yielding up to three full cups of sprouts.
The cache is a tied in, camoed, small, "small" pill bottle, the push hard to open and close kind.
The log is held together with a rubber band and protected by a plastic zip lock bag. Please BYOP and put everything back as you found it, or better. Don't forget the rubber band on your finger and make sure you seal the plastic bag. Thanks.
(No hints available.)
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Coordinates are in the WGS84 datum