Cutting management for multi-species swards

Cutting and harvesting multi-species swards for hay or silage requires careful management to ensure maximum yield, quality and persistence of the sward. Below, you’ll find guidance on equipment choice, timing and frequency of cuts, and forage preservation.

Differences in growth habit, stem structure and regrowth capacity between grasses, legumes and herbs mean that timing, cutting height and handling are critical to maintaining forage quality and long‑term sward performance.

The ideal cutting height for is 6–8 cm above the ground. This height allows for sufficient regrowth while avoiding damage to the crowns of plants, particularly legumes and herbs. 

Avoid: 

• Cutting too low (<3 cm) – damages crowns, weakens regrowth and increases soil contamination 

• Cutting too high (>8 cm) – can favour clover dominance and reduce grass contribution

• Use sharp, well-maintained blades to ensure a clean cut and reduce plant stress 

• Rotary mowers are commonly used and generally provide the cleanest cut 

• For silage, a mower with a conditioner can help speed up wilting by crushing stems

• Adjust speed to suit crop density and moisture content 

• Slower speeds may be needed in dense, lush growth to achieve an even cut

Cutting in the late morning to early afternoon is often ideal. This allows the dew to evaporate, reducing moisture content and enhancing drying efficiency for haymaking. It also helps retain higher sugar content in the forage, improving nutritional value.  

Clover leaves are prone to shattering when dry. To reduce losses: 

• Avoid excessive handling once dry 

• Consider cutting when clover is slightly moist (early or later in the day) and minimising tedding intensity

• Limit machinery traffic, especially in wet conditions 

• Follow field contours on slopes to minimise erosion 

• Avoid cutting if rain is forecast within 48 hours 

Soil damage at harvest can reduce regrowth and compromise long-term sward productivity.

The aim is to balance yield, nutritive value (ME and protein) and sward persistence. 

Cutting too late reduces digestibility and energy; cutting too frequently weakens regrowth.

The first cut should be taken before the heading stage, especially in multi-cut systems. Once grasses begin to head, digestibility and ME fall rapidly as more fibre is laid down. 

For optimal regrowth, subsequent cuts should be taken every 4–6 weeks, depending on growth rates and weather conditions. 

Species differ: 

• Italian rye-grass heads quickly after cutting, especially in dry conditions 

• Perennial rye-grass holds quality for longer 

For legumes such as red clover, white clover and lucerne, cut at 10% bloom or early flowering to maximise yield and protein content. This timing captures the optimal nutrient profile before plants start using energy to set seed. 

Cut every 4–6 weeks, allowing sufficient recovery time to avoid depleting the plant’s energy reserves.

For herbs like chicory and plantain, cut at the early flowering stage to maintain quality and palatability. Cutting too late in flowering can lead to a decrease in palatability and reduced animal intake.  

Maintain a 4–6-week cutting interval, to promote persistence and regrowth.

Effective preservation techniques are essential for maintaining forage quality. The preservation process can significantly influence the nutritional value and overall quality of the stored forage. 

Wilting: Wilt to 30–40% DM (around 60–70% moisture); this supports good fermentation and reduces effluent and nutrient losses. 

Chopping and ensiling: Chopping can improve compaction and air exclusion. Clamp silage should be filled quickly and compacted thoroughly. 

Additives: Silage inoculants can help very wet crops (risk of poor fermentation) and very dry crops (risk of incomplete fermentation). 

Sealing and storage: Ensure silage clamps are sealed tightly with plastic sheeting or other barriers to keep air out and prevent spoilage. The integrity of the seal must be regularly checked to maintain quality. Store in a cool, shaded location where possible.

Drying: For hay, forage should be dried to a moisture content of about 15–20%. This usually requires 3–5 days of good drying weather, with the forage being turned multiple times to ensure even drying. 

Avoid excessive handling of clover after cutting to minimise leaf shatter. 

Baling: Once the forage reaches the appropriate moisture level, it should be baled immediately to minimise exposure to rain or dampness, which can lead to spoilage. 

Storage: Store bales in a dry, well-ventilated area, off the ground and covered to protect them from rain and moisture.

• Grasses: perennial rye-grass (50%), timothy (20%) 

• Legumes: red clover (20%), lucerne (5%) 

• Herbs: chicory (3%), ribwort plantain (2%)

• Grasses: perennial rye-grass (40%), meadow fescue (20%) 

• Legumes: red clover (25%), lucerne (10%) 

• Herbs: chicory (3%), ribwort plantain (2%)