Serradella

Serradella (Ornithopus sativus) is a slender annual legume native to southwestern Europe and northwest Africa, grown primarily as a green manure and forage crop. It thrives in highly acidic, nutrient-poor soils where other legumes struggle, fixing atmospheric nitrogen through root nodules. Plants produce small pink or white flowers and fine, feathery foliage, reaching 20–50 cm tall. It is valued in organic systems for soil improvement before or after main crops.

Growing

Sow directly into prepared ground once soil reaches 8 °C, pressing seed 1–2 cm deep into firm, moist soil. Serradella tolerates sandy and acidic soils; lime is not required. Scatter seed at roughly 10 cm spacing or broadcast for dense green-manure cover. No indoor start is needed — direct sowing is standard practice.

Care

Once established, serradella requires minimal intervention. Water during prolonged dry spells, especially during germination. No supplementary feeding is needed; the plant fixes its own nitrogen. Keep the plot weed-free in the first few weeks until the canopy closes. No staking is required.

Harvest

For green manure, cut or dig in the crop when plants are in full flower and before pods harden, at approximately 60–90 days from sowing. Chop the biomass and incorporate it into the top 15–20 cm of soil. If harvesting seed, allow pods to turn brown and dry on the plant before collecting.

In the kitchen

Serradella is not grown for culinary use. Its value lies in soil enrichment — the chopped green mass releases nitrogen and organic matter as it decomposes, benefiting subsequent crops.

Storing

Store dried serradella seed in a cool, dark, dry place in sealed paper or cloth bags. Seed viability is typically maintained for 2–3 years under proper conditions.