Anyone in here ever been able to establish and maintain a perennial food plot in deep South Alabama? I believe I have a blend now that will persist for 3-5 years. My last component is going in my test plots this year. When it is all said and done, it might would be the most expensive seed blend ever. Here is what I have put together so far, please throw in ideas. Durana clover, chicory, white dutch clover (optional) small burnet, and birdsfoot trefoil. I am interested in using white crimson clover from Hancock seed. I had never seen that before. If it reseeds like crimson, but is more palatable it could be like a perennial.


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