Tedding

Tedding is a farm practice used in haymaking and forage management that involves spreading and turning freshly cut forage to promote rapid and even drying or wilting. The primary goal is to increase air circulation and sun exposure, speeding moisture loss and reducing the risk of mold or spoilage before baling, wrapping, or ensiling.

The process is performed with a tedder, a machine equipped with tines mounted on rotating arms. As the machine passes over the field, the tines lift, spread, and lightly fluff the cut material, distributing it more evenly and turning the crop to expose both sides to air. Rotary tedders are the most common type, though various designs exist to suit different crop types and field conditions.

Tedding is typically carried out after mowing and initial conditioning, when forage is still too moist for baling or ensiling. It may be done once or multiple times, depending on weather and crop moisture. After tedding, growers may rake the forage into windrows for baling or pickup, or proceed directly to ensiling if the material has reached the desired moisture level.

Considerations include weather conditions, soil moisture, and crop type. Tedding works best in dry, breezy conditions and on well-drained fields; on wet ground it can cause soil compaction. Excessive tedding can lead to leaf loss in some forages, so operations are timed to balance drying with crop quality.