Tedding is one of the most effective ways to speed up hay drying—but it can also be one of the fastest ways to lose valuable nutrients if it’s done at the wrong time or with the wrong technique. Leaf shatter, excessive agitation, and tedding dry forage are the top contributors to quality loss, especially in leafy species like alfalfa and orchardgrass.
In this guide, we break down the best timing, field practices, and equipment strategies to protect your hay’s leaf retention, color, aroma, and feeding value.
Why Nutrient Loss Happens During Tedding
Nutrient loss primarily occurs when dry leaves break off during handling. Leaves contain most of the hay’s protein, sugars, and minerals—so losing them means losing the value buyers are paying for.
The main causes of tedding-related nutrient loss include:
- Tedding when the forage is too dry
- Running the tedder too aggressively
- Excess passes over the same windrow
- Using equipment with poorly adjusted tine angles
- Tedding late in the day when evaporation slows down
- Handling delicate species (alfalfa, clover) without moisture awareness
Minimizing leaf loss starts with mastering moisture timing.
1. Ted Early in the Drying Cycle
The safest window for tedding is:
When moisture is between 60%–70%
This stage is when stems remain flexible, and leaves are least likely to shatter.
For alfalfa and other legumes, this timing is even more critical because leaf shatter drastically increases as moisture approaches 40%.
Why early tedding is best
- Leaves are pliable
- The swath is still uniformly damp
- You encourage early, even drying
- You reduce the need for multiple passes
Tedding at 60–70% moisture can reduce drying time by up to 6–10 hours, depending on weather.
2. Use Morning Dew to Your Advantage
If you missed the ideal moisture window, the next best time to ted is:
Early morning after dew settles
Dew slightly rehydrates leaves, making them flexible again. This protects nutrient-dense leafy material from becoming brittle.
Avoid tedding before the dew has settled or when plants are still wet to the touch—this increases the risk of clumping.
3. Match Ground Speed With Forage Delicacy
Tedding too aggressively is a major (and avoidable) cause of nutrient loss.
Recommended speeds
- Grass hay: 5–7 mph
- Mixed hay: 4–6 mph
- Legume-heavy hay: 3–4 mph
Slower speeds reduce mechanical damage and allow the tedder to “lift and spread” rather than “throw and break.”
4. Adjust Tine Pitch Correctly
Poor tine pitch creates destructive ground contact.
Ideal tine settings
- Tips should run just above the soil, not scraping it.
- In legumes, keep tines angled slightly upward to reduce leaf stripping.
- Replace worn tines—bent or short tines increase ash contamination and leaf loss.
5. Limit the Number of Passes
Each pass increases the chance of breaking leaves or “cooking” the forage by overexposing it to the sun.
Best practice:
One properly timed ted is usually enough.
If weather forces a second pass, always do it early morning to reduce shatter.
6. Choose the Right Tedder for Your Forage Type
The equipment design influences nutrient retention.
Rotary tedders
Best for: grass hay, mixed hay
- Gentle, consistent spreading
- Adjustable speed and tine angle
Air tedders or merger systems
Best for: high-value alfalfa
- Ultra-low leaf loss
- Minimal mechanical aggression
Key takeaway:
For premium hay, especially when selling to horse owners, low-impact equipment is worth the investment.
7. Monitor Weather Conditions to Avoid Overdrying
Hot, dry, windy conditions can cause leaves to dry faster than stems.
This imbalance results in:
- Overdry leaves that crumble during tedding
- Stems that remain tough and slow to cure
- Increased brittleness during baling
Use weather tools like Windy.com or NOAA forecasts to plan the perfect window.
External resource:
https://www.noaa.gov — for current hourly weather forecasts.
8. Keep Swaths Wide for Faster, Gentler Drying
A wide swath exposes more surface area to sunlight, allowing the forage to dry evenly without aggressive handling.
Benefits of wide swaths
- Faster natural drying
- Better color retention
- Less need for multiple tedding passes
- Reduced nutrient loss
Aim to occupy 70% or more of the cut width with your swath.
Conclusion: Tedding Technique Makes or Breaks Hay Quality
Tedding is a valuable tool—but only when done with precision. By tedding early, adjusting your equipment, working with morning dew, and limiting passes, you can significantly preserve:
- Leaf retention
- Protein content
- Aroma and color
- Overall market value
High-quality hay doesn’t happen by accident—mastering timing and technique is what turns a good cutting into a premium one.
How to Avoid Nutrient Loss When Tedding Hay — Timing and Technique
Tedding is one of the most effective ways to speed up hay drying—but it can also be one of the fastest ways to lose valuable nutrients if it’s done at the wrong time or with the wrong technique. Leaf shatter, excessive agitation, and tedding dry forage are the top contributors to quality loss, especially in leafy species like alfalfa and orchardgrass.
In this guide, we break down the best timing, field practices, and equipment strategies to protect your hay’s leaf retention, color, aroma, and feeding value.
Why Nutrient Loss Happens During Tedding
Nutrient loss primarily occurs when dry leaves break off during handling. Leaves contain most of the hay’s protein, sugars, and minerals—so losing them means losing the value buyers are paying for.
The main causes of tedding-related nutrient loss include:
Minimizing leaf loss starts with mastering moisture timing.
1. Ted Early in the Drying Cycle
The safest window for tedding is:
When moisture is between 60%–70%
This stage is when stems remain flexible, and leaves are least likely to shatter.
For alfalfa and other legumes, this timing is even more critical because leaf shatter drastically increases as moisture approaches 40%.
Why early tedding is best
Tedding at 60–70% moisture can reduce drying time by up to 6–10 hours, depending on weather.
2. Use Morning Dew to Your Advantage
If you missed the ideal moisture window, the next best time to ted is:
Early morning after dew settles
Dew slightly rehydrates leaves, making them flexible again. This protects nutrient-dense leafy material from becoming brittle.
Avoid tedding before the dew has settled or when plants are still wet to the touch—this increases the risk of clumping.
3. Match Ground Speed With Forage Delicacy
Tedding too aggressively is a major (and avoidable) cause of nutrient loss.
Recommended speeds
Slower speeds reduce mechanical damage and allow the tedder to “lift and spread” rather than “throw and break.”
4. Adjust Tine Pitch Correctly
Poor tine pitch creates destructive ground contact.
Ideal tine settings
5. Limit the Number of Passes
Each pass increases the chance of breaking leaves or “cooking” the forage by overexposing it to the sun.
Best practice:
One properly timed ted is usually enough.
If weather forces a second pass, always do it early morning to reduce shatter.
6. Choose the Right Tedder for Your Forage Type
The equipment design influences nutrient retention.
Rotary tedders
Best for: grass hay, mixed hay
Air tedders or merger systems
Best for: high-value alfalfa
Key takeaway:
For premium hay, especially when selling to horse owners, low-impact equipment is worth the investment.
7. Monitor Weather Conditions to Avoid Overdrying
Hot, dry, windy conditions can cause leaves to dry faster than stems.
This imbalance results in:
Use weather tools like Windy.com or NOAA forecasts to plan the perfect window.
External resource:
https://www.noaa.gov — for current hourly weather forecasts.
8. Keep Swaths Wide for Faster, Gentler Drying
A wide swath exposes more surface area to sunlight, allowing the forage to dry evenly without aggressive handling.
Benefits of wide swaths
Aim to occupy 70% or more of the cut width with your swath.
Conclusion: Tedding Technique Makes or Breaks Hay Quality
Tedding is a valuable tool—but only when done with precision. By tedding early, adjusting your equipment, working with morning dew, and limiting passes, you can significantly preserve:
High-quality hay doesn’t happen by accident—mastering timing and technique is what turns a good cutting into a premium one.
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