Dry Farming

dry farming, also called Dryland Farming, the cultivation of crops without irrigation in regions of limited moisture, typically less than 20 inches (50 centimetres) of precipitation annually. Dry farming depends upon efficient storage of the limited moisture in the soil and the selection of crops and growing methods that make the best use of this moisture. Tilling the land shortly after harvest and keeping it free from weeds are typical methods, but in certain latitudes stubble is left in the fields after harvest to trap snow. Moisture control during crop growing consists largely of destruction of weeds and prevention of runoff. The ideal soil surface is free of weeds but has enough clods or dead vegetable matter to hinder runoff and prevent erosion.

Crops adapted to dry farming may be either drought resistant or drought evasive. Drought-resistant crops, such as sorghum, are able to reduce transpiration (emission of moisture) and may nearly cease growing during periods of moisture shortage, resuming growth when conditions again become favourable. Drought-evasive crops achieve their main growth during times of year when heat and drought conditions are not severe. Crops adapted to dry farming are usually smaller and quicker to mature than those grown under more humid conditions and are usually allotted more space.