Pickled grass – appetising?  It is if you are a cow.  Or a sheep for that matter.

The grass should be cut just prior to full maturation.

Grass is cut and then fermented to preserve as many nutrients such as sugars and proteins as possible. Microscopic organisms living in the grass carry out the fermentation process under acidic conditions in order to keep nutrients and provide a form of food that cows and sheep will like to eat.

The grass should be cut just prior to full maturation so nutrient levels are at their highest.

All forms of preserved grass have lower amounts of nutrients than fresh pasture so everything must be done to ensure the end product is as nutritious as possible.

Grass should be allowed to wilt in the field for a few hours to reduce moisture content to around 60-75% and allow for optimum fermentation. If left out longer there is risk of it becoming or getting rained on, both of which will affect fermentation.

The cut grass is then cut into even smaller pieces and compacted to remove as much oxygen as possible to allow the lactic acid bacteria to survive.

If the silage is going to be stored in a large pit, a tractor or something similar can be driven over the grass pile until it is packed firm.

If you intend to store it as bales, the baling machines will compact the grass as they work. The final step is to cover with polythene sheets to keep oxygen out.