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Cultivating Miscanthus

Written by Reinhard Sperr on October 21, 2017 in All about Miscanthus giganteus Glossary

Preparations for Miscanthus cultivation

To prepare the field for planting, you should plow it at least 20 cm deeply in autumn. It is important to ensure that no large organic masses comes from pre-culture, because the released nitrogen delays ripening in autumn. Annual Miscanthus plants start storing nutrients in the rhizomes very late in autumn, and thus, the frost resistance can not be secured adequately anymore at too strong growth, especially in autumn.

Cultivating Miscanthus

Rhizomes are very sensitive to desiccation; therefore, they should be planted as soon as possible after unpacking (planting time: mid-April to mid-May at the latest). The optimal soil temperature for planting is 10° C. If you start planting too early, there is a danger of late frosts, while if you start too late, there is a danger of spring drought or heat. The planting distance in cultivating Miscanthus should be is 1 x 1 m = 10,000 plants / ha or, if necessary, up to 13,000 pieces, with the advantage that the stock contacts faster and a full crop can be achieved. In view of the harvest, it is recommended to make the surfaces as rectangular as possible and to ensure that they are easily accessible by heavy harvesting machines.

Unfavorable locations are difficult to harvest and, therefore, much more cost-intensive in terms of machine expenses.
Starting from about 2 hectares, the harvesting costs are reduced significantly.

When cultivating Miscanthus, you should place its rhizomes to a depth of about 4 cm for light soils and about 8 cm for heavy ones. The simplest and, perhaps, most profitable planting is done with an old converted potato planting machine. We replaced the drop shaft with a Polocal pipe with the diameter of 15-20 cm. For proper growth, the optimal soil contact is necessary, this is why pressing rollers are so important for a planting machine. Additionally, the area should be firmed and, if necessary, watered.

© - Reinhard Sperr (2008 – 2017)