hay

Hay is dried forage produced by cutting grasses or legumes and allowing the plant material to air-dry before storage. It serves as a primary source of dry, palatable feed for livestock when fresh pasture is limited, especially in temperate regions and during winter.

Common hay types include grass hays such as timothy, orchardgrass, and fescue, and legume hays such as alfalfa (lucerne) and clover. Legume hays typically provide higher protein and calcium than grass hays and are often favored for high-producing animals, though palatability and storage considerations vary by species and maturity. The quality of hay depends on harvest timing, leaf-to-stem ratio, and the drying process.

Harvesting involves cutting at late vegetative growth, wilting the cut forage in the field to reduce moisture to about 15–20%, raking, and baling into round or square bales. Proper moisture control reduces mold growth and heat; hay that remains wet or becomes wet in storage can spoil and pose fire risk.

Storage should keep hay dry and well-ventilated, ideally in a covered shelter or barn and off the ground. Bales should be protected from rain and excessive moisture. Quality indicators include leafiness, color, aroma, and freedom from mold, excessive dust, weed seeds, or contamination with hazardous plants.

Economically, hay production is a major agricultural activity worldwide. Yields and quality depend on climate, soil fertility, and management practices, with consequences for animal nutrition and farm economics. Hay pollen can contribute to seasonal allergies in humans.