Farming with Herbal Leys

Mark Spendlove’s Approach to Sustainable Grazing in Northamptonshire

Mark Spendlove farms 500 acres of mixed land in Northamptonshire, where he combines traditional livestock farming with innovative pasture management. With a 100-head suckler herd crossed with Hereford bulls and a flock of sheep, Mark’s farm is both a working business and a steward of the land.

Tackling Dry Conditions with Herbal Leys

Situated in a dry area receiving just 18 inches of rainfall annually, Mark has faced challenges with traditional ryegrass and clover pastures. Ryegrass, being shallow rooted, often struggled after the first cut due to limited moisture. This led Mark to explore complex herbal leys as an alternative, and he hasn’t looked back since.

Originally, the herbal mixes included ryegrass alongside other species. Over time, Mark and his team have reduced ryegrass and introduced deeper-rooting grasses such as timothy, cocksfoot and festuloliums. These species help reach moisture deeper in the soil, while clovers provide much-needed protein. Chicory, another key component, creates natural drainage channels and supports earthworm activity. The result is a resilient ley that stays green even in dry spells, with every plant playing an important role.

Benefits Beyond the Field

Mark has noticed a sharp reduction in the need for nitrogen fertiliser since establishing herbal leys. The legumes fix their own nitrogen, improving soil fertility and benefiting subsequent cash crops—a double win for the farm’s productivity and sustainability. Producing 95% of their own feed has also allowed the family to reduce reliance on feed lorries, saving money and lowering carbon footprints.

The herbal leys are particularly successful for fattening lambs. Mark’s son-in-law and daughter sell finished lambs weighing over 50kg without any purchased feed, relying solely on aftermath grazing.

Practical Tips for Establishing and Managing Herbal Leys

Mark prefers spring sowing for the leys, as autumn can be unreliable for clover establishment. He keeps the machinery simple, using a tine drill with leading discs for seeding. Sometimes they broadcast seed onto a prepared seedbed, lightly working it into the soil with chains, followed by thorough rolling—usually twice.

For harvesting, a mower with a rubber roller conditioner crimps the stems to speed drying while protecting leaf protein. The silage is collected using a self-loading forage wagon and stored in clamps with additives to improve fermentation, especially since herbal leys tend to be moister and sappy compared to traditional grass silage.

Mark advises patience in managing the leys. He typically leaves them in place for four years and warns against keeping cattle on the pasture too long, especially in wet weather, to avoid damage. Year one can take time to establish, but after that farmers can expect up to three mowings per year. He also notes some concerns about clover’s effects on ewe oestrogen cycling and recommends caution.

Trusted Seed Supplier

Mark relies on Cotswold Seeds, which specialise in complex herbal mixes. “I just call Sam and leave it to him to pick the right varieties for our land. He knows our farm well, and I couldn’t fault them,” says Mark.

A Model for Sustainable and Profitable Farming

Mark Spendlove’s experience shows how herbal leys can be a powerful tool for farms facing dry conditions, helping improve soil health, reduce inputs, and provide high-quality feed. His approach combines traditional farming values with smart, ecological choices—offering a promising example for farmers looking to enhance resilience and sustainability.