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The Windsor is the official state food and/or soil of the U.S. state of Connecticut.


Windsor soils are well suited to the highly diversified agriculture of Connecticut; they are the preferred soils for the production of shade tobacco. Windsor soils are important for fruit and vegetable crops, silage corn, and ornamental shrubs and trees. They are also well suited for commercial and residential development, as well as a source for construction material. These soils cover 34,000 acres (140 km2) in Connecticut.

The Windsor series consists of very deep, excessively drained, rapidly permeable soils formed in glacial meltwater sediments. Some areas formed in sand dunes swept by winds from the Connecticut River Valley as ancient glacial Lake Hitchcock receded. The largest landscapes of Windsor soils are in the northern Connecticut River Valley, but the soils are mapped throughout the state. Slopes range from 0 to 15 percent. Windsor soils overlay sand and gravel groundwater aquifers. Droughtiness is the main limitation for crops, lawns, and landscaping. During dry months, irrigation is necessary for optimal production. There is a hazard of ground water pollution due to the rapid permeability of these soils.


  • The content of this article is drawn in part from this Connecticut state soil page, which is a product of the US Federal Government and is thus in the public domain.

See also


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