Tall oatgrass

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Grass profile

[/vc_column_text][ultimate_icon_list icon_size=”16″][ultimate_icon_list_item icon=”Defaults-angle-double-right” icon_color=”#53a600″]Latin Name: Arrhenaterum Elatius[/ultimate_icon_list_item][ultimate_icon_list_item icon=”Defaults-angle-double-right” icon_color=”#53a600″]Arrhén: greek male[/ultimate_icon_list_item][ultimate_icon_list_item icon=”Defaults-angle-double-right” icon_color=”#53a600″]Athér, Atéros: greek grandeur[/ultimate_icon_list_item][ultimate_icon_list_item icon=”Defaults-angle-double-right” icon_color=”#53a600″]Family: Sweetgrasses / Poaceae[/ultimate_icon_list_item][ultimate_icon_list_item icon=”Defaults-angle-double-right” icon_color=”#53a600″]Type of forage: Grasses[/ultimate_icon_list_item][/ultimate_icon_list][/vc_column_inner][vc_column_inner width=”1/2″][vc_single_image image=”24114″ img_size=”medium” alignment=”right” style=”vc_box_shadow_3d”][/vc_column_inner][/vc_row_inner][vc_column_text]

Common smooth / tall oatgrass – Arrhenaterum Elatius

The smooth oatgrass is a persistent grass growing in horsts with deep, yellowish rhizomes. The stalks become 50 – 150 cm long. The leaves are up to 1 cm wide and 40 cm long and green.

The flowers usually sit in two-flowered spikelets. These are arranged in loose or contracted panicles. The glumes are membranous and tapered, the lower glume (hermaphroditic flower) is long and clearly visible, the upper one (male flower) carries only a very short awn, often hidden in the glumes.[/vc_column_text][vc_message message_box_style=”solid-icon” message_box_color=”green” icon_fontawesome=”fa fa-check”]Best cheeses due to selected alpine herbs and meadow herbs. We ♥ cheese![/vc_message][vc_column_text]

Occurrence ordinary smooth oats

The usual oatgrass is the characteristic type of the oat meadows (Arrhenaterion elatioris) and widespread in the restrained zones of Europe and West-Asia. Originally, it originates from the northern Mediterranean area.

It prefers two-door to three-door mowing meadows on alternately damp to dryThe dry matter refers to that portion of the cheese that remains after removal of the water contained. The more water is removed from the cheese, the lower its dry matter and vice versa. » More info soils in warm locations and tolerates shading only conditionally.

Effect of common smooth oats

The economic importance of the common smooth oat is great, as it provides good yields as mowing grass for hayHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info production. However, it soon disappears with frequent pruning and heavy grazing. Due to its saponin content (bitter taste), it is not popular as green fodder.

Back to the Hay MilkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info Wiki [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][ultimate_heading main_heading=”DISCOVER THE GREATEST VARIETY IN CHEESE SHOPS” heading_tag=”h3″ spacer=”line_with_icon” spacer_position=”middle” line_height=”1″ icon=”Defaults-eye” icon_size=”26″ spacer_margin=”margin-bottom:10px;” sub_heading_margin=”margin-bottom:0px;”] [/ultimate_heading][vc_column_text] [/vc_column_text][/vc_column][/vc_row]