Perennial Herbs fill a niche market in our region. They bring a blend of persistence, palatability, digestibility and the ability to collect nutrients from the soil which leads to increased animal production. When included in pasture mixes, Perennial herbs have been linked to a reduction in scouring calves and almost alleviating the symptoms of red gut in lamb production. In the local area perennial herbs have been used with just a splash in pasture mixes in years gone by, however the more we learn about them the more we see that they are most effective when their rates are increased to around 2kg/ha in blends and 5kg/ha on their own. Herbs sown as a sole species are becoming more and more popular as they are prime finishing tucker for lambs and beef.