Silage is fermented animal feed made from crops that are stored while still green and moist. Farmers pack fresh-cut grass, corn, or other crops tightly into large structures called silos or wrap them in huge white plastic bales that you might see sitting in farm fields. Without air, beneficial bacteria multiply and pickle the plants, similar to how cucumbers become pickles or cabbage becomes sauerkraut.

This fermentation process preserves the crops for months, letting farmers feed their cattle, sheep, and other livestock nutritious food year-round, even during winter when nothing grows. Fresh grass would rot quickly, but silage stays good for a long time because the fermentation creates acids that prevent spoilage.

Making silage requires careful timing: farmers must harvest crops when they have the right moisture level, pack them quickly to squeeze out air, and seal everything tightly. If done correctly, the silage stays fresh and nutritious. Open a silo, and you'll smell a sharp, tangy odor (not unpleasant, but definitely strong and distinctive). Dairy cows especially thrive on silage, which helps them produce plenty of milk throughout the year.