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Peppergrass Silage

Virginia Agricultural Experiment Station, Blacksburg, Virginia

ABSTRACT

Ensiling peppergrass (Lepidium virginicum) with molasses as a preservative produced a palatable silage which after fermentation had no pepper-grass flavor. Neither cream nor butter produced from the milk of cows fed this silage showed any off-flavor. Peppergrass seeds did not germinate two weeks after ensiling. Crops containing peppergrass may be ensiled without fear that off-flavor will result in the milk or milk products.