
Common Name: Alfalfa
Botanical Name: Medicago sativa
Growing Area: Widely grown throughout the world
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General Info:
Alfalfa is a perennial legume that grows two to three feet tall, with clusters of small, purple flowers that resemble clover. The root system of Alfalfa is very deep, sometimes reaching 12 feet or more, enabling it to draw large amounts of nutrients from the soil. Historically, the Arabs called this valuable plant “the father of all foods,” and they fed Alfalfa to their horses to make them swift and strong. (“Alfalfa” means the “the father of all foods,” and historically the Arabs used Alfalfa to help themselves as well as their horses be swift and strong.)
Nutrients & Applications:
Alfalfa has been used medicinally for over 1,500 years. Few herbs are as nutrient-rich as Alfalfa. It is full of vitamins, including A, B6, B12, C, D, E, and K, as well as minerals, such as calcium, iron, magnesium, zinc, phosphorus, and potassium. It is rich in chlorophyll and protein, and actually contains over 300 nutrients and phytonutrients. Alfalfa provides certain enzymes that are helpful for efficiently digesting food, and has been used for thousands of years in China to cleanse the digestive system and assist with digestive problems. Alfalfa leaf saponins can also help maintain healthy cholesterol levels, and Alfalfa has helpful antioxidant and healthy inflammation-response properties.*