Crimson clover is a handsome fall-planted annual, widely cultivated in the Middle Atlantic and Southeastern States for forage, a cover crop, and green manure.

Crimson clover is commonly sown in corn at the last cultivation. If the soil is heavy, a better practice is to sow after a crop of small grain or on other land which can be specially prepared.

Crimson clover will grow on poorer soil than most clovers and is not particularly dependent upon lime. For this reason it has been widely used for restoring the productivity of soils which have been abused. A more important function is to maintain crop yields on soils which are already moderately rich.

The most common difficulty in growing crimson clover is the killing of the young stands by drought. This is best prevented by the preparation of a fine, moist, and firmly compacted seed bed.

August and September are the best months for sowing crimson clover, the exact date depending upon the condition of the soil. Either hulled or unhulled seed may be used, the latter giving somewhat greater certainty of a stand.

Crimson clover is often sown with a nurse crop of buckwheat or cowpeas, to protect it from the sun. A light covering of straw is also effective.

Combinations of crimson clover with oats, hairy vetch, or other fall-sown forage crops give somewhat higher yields and a surer stand than crimson clover alone.

No insects trouble crimson clover seriously, and the only severe disease is the stem-rot, or wilt.