The Stand Persistence of Gallant Red Clover

We’ve been utilizing Gallant Red Clover in our CISCO mixes with new seedings as well as to overseed existing, worn out pastures and hay fields. It’s fairly easy to establish, consistently gives high forage quality, and is quite palatable. But one of the main reasons we love Gallant is its persistence. The more data we collect, the more we are impressed with Gallant.

Clover Trial Results from the University of Kentucky

According to the 2017 Red and White Clover Report published by the University of Kentucky, “High-yielding varieties are generally also those varieties that are the most persistent.” The data from Lexington below shows positive results in the “3-year Total” for Gallant. It topped the trial in total tons/acre, over other varieties that themselves were all within the LSD. But what stood out to us was the “Percent Stand.” If you look directly below the “Aug 4” heading, you’ll notice that 61% of the Gallant stand still remains.

This data is very good news for the producer who wants to get more than three years of production out of their red clover variety. Why? Because this same report states that “improved varieties generally are productive for 2 1/2 to 3 years.” The University of Kentucky data from Princeton (also available in the 2017 Red and White Clover Report) shows Gallant Red Clover with an 86% stand after 3 years. So if one of your goals is the longevity of your stand, Gallant Red Clover would be a great choice.

The Importance of Planting Improved Clovers

Two other observations from this report are worth noting (quoted in their entirety):

• “Several years of testing show only about one out of every 10 common red clovers is as productive as certified or proprietary red clovers.”

• “In Kentucky, the average yield advantage of seeding improved red clover varieties compared to common types is 3 tons to 6 tons of dry matter over the life of the stand.”

If you have any questions about Gallant Red Clover or other forages, please don’t hesitate to reach out to us here.