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Concept
Crop rotation
Summary
Crop rotation is the practice of growing a series of different types of crops in the same area across a sequence of growing seasons. This practice reduces the reliance of crops on one set of nutrients, pest and weed pressure, along with the probability of developing resistant pests and weeds.
Growing the same crop in the same place for many years in a row, known as monocropping, gradually depletes the soil of certain nutrients and selects for both a highly competitive pest and weed community. Without balancing nutrient use and diversifying pest and weed communities, the productivity of monocultures is highly dependent on external inputs that may be harmful to the soil's fertility. Conversely, a well-designed crop rotation can reduce the need for synthetic fertilizers and herbicides by better using ecosystem services from a diverse set of crops. Additionally, crop rotations can improve soil structure and organic matter, which reduces erosion and increases farm system resilience.
Agriculturalists have long recognized that suitable rotations such as planting spring crops for livestock in place of grains for human consumption make it possible to restore or to maintain productive soils. Ancient Near Eastern farmers practiced crop rotation in 6000 BC without understanding the chemistry, alternately planting legumes and cereals. Unknowingly, this was the start of a practice that would soon benefit many farmers.
Under a two-field rotation, half the land was planted in a year, while the other half lay fallow. Then, in the next year, the two fields were reversed. In China both the two-field and three-field system had been used since the Eastern Zhou period. From the times of Charlemagne (died 814), farmers in Europe transitioned from a two-field crop rotation to a three-field crop rotation.
Three-field system
From the end of the Middle Ages until the 20th century, Europe's farmers practiced a three-field rotation, where available lands were divided into three sections.
Official source
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