Teff grass, a warm-season summer annual grass, generated many questions regarding its use as a forage crop last growing season.

Teff is native to Ethiopia where it is mainly grown as a cereal crop. The grain is ground into flour, fermented, and made into sour-dough bread. References indicate the crop was domesticated 4000 to 1000 years BC.

Interest in Teff as a forage crop is attributed to several reasons. It is fine stemmed, very palatable, germinates quickly, and is ready for harvest 50 to 55 days after seeding (or at early boot stage). Teff can be baled, grazed, or ensiled.

It appears that optimum temperatures for growth are 50 to 85 degrees F. and the crop needs at least 17 inches of rainfall. Teff is day length sensitive. It does not tolerate frost or soil temperatures less than 70 degrees F. at planting.

It has extremely small seed, approximately 1.25 M per pound or about the same number as timothy. A firm, well prepared seedbed is critical and seeding works well with a cultipacker or "Brillion" seeder. Shallow seeding is a must, ¼ - to ½-inch is recommended. Seed 4 to 5 pounds per acre or 8 to 10 pounds per acre if using coated seed. An application of 50 to 60 pounds of nitrogen per acre is generally recommended at seeding.

Teff has a relatively shallow, fibrous root system that if not well established before grazing can be pulled out of the ground by livestock. It can be harvested at a 3 to 4 inch cutting height and subsequent harvests can be made at 40 to 45 days.

Teff may be a valuable forage crop in these situations: fills the "summer slump" of cool-season grasses, is a summer annual hay crop, produces higher quality forage than commonly grown warm-season summer annual grasses (sorghum-sudangrass, sudangrass, etc.), and serves as an emergency forage crop.

Teff is new to the Midwest and there is limited university data. Varieties and other cultural practices are being studied and evaluated. If growing Teff for the first time, consider limiting the acres and document practices used.