Alfalfa has been used by the Chinese since the sixth century to treat kidney stones, and to relieve fluid retention and swelling. It is a perennial herb that grows throughout the world in a variety of climates. Alfalfa grows to about 3 feet and has blue- violet flowers that bloom from July to September. Known by its Latin name, Medicago sativa, Alfalfa is also a popular herb belonging to the 'legume family', closely related to beans and peas. Called the "great healer" by legions of natural herbalists, the health benefits attributed to Alfalfa are broad, with attributes ranging from the treatment of rheumatoid arthritis to the ability to cure stomach disorders; from stimulating the appetite to being an effective curative for diabetes. Alfalfa is also known by the names Lucerne, Purple Medic, Buffalo Grass, and Chilean Clover. The name Alfalfa is derived from the arabic al-fac-facah and means 'father of all foods'. The genus name, Medicago, refers to Medea in North Africa from where this plant is thought to have originated. The species name, sativa, means 'with a long history of cultivation'. Alfalfa was an important crop to the Arabs who fed it to their racehorses.
Alfalfa is promoted as a detoxifier, able to cleanse the liver and bloodstream. Claims link Alfalfa with enhanced pituitary functions, as well as treating high fevers, inflamed prostate, and alleviating allergic reactions related to plants and grasses. While there are few, if any, valid scientific studies supporting these claims, Alfalfa leaves and sprouts are consumed around the world, and Alfalfa tea is widely touted as a health tonic. Alfalfa in tablet & capsule forms are readily available at most health food stores.
Pertaining to the claims for Alfalfa's curative powers, researchers have found that the Alfalfa Root, a part of the plant not generally used, contains saponins, a family of chemicals that have been shown to lower cholesterol levels in monkeys. To date, this research has not been repeated with human subjects. Other studies have found that alfalfa can inhibit the growth of some viruses. This ability seems to be associated with a non-protein amino acid called L-canaverine, which is found in Alfalfa leaves and roots.
Where Alfalfa grows wild, it is an indicator of rich soil. It is often planted by farmers and turned under to fix nitrogen and enrich the soil. When cows consume it, it increases their milk production. Alfalfa is an excellent nutritive food for people convalescing. It is also a commercial source of chlorophyll.
Past topical uses of this herb include its use as a bath herb, facial steam, and hair rinse. Also, Alfalfa has been used as a poultice on wounds. The root of the plant can be peeled, dried and frayed (by hitting with a hammer) to be used as a toothbrush.
Excellent source of nutritive properties with minerals, chlorophyll and vitamins, Alfalfa is high in Vitamin C, Vitamin K, folic acid, calcium, copper, phosphorus,manganese, iron, zinc, fluorine, electrolytes, isoflavones, coumrains, betaine, alkaloids (stachydrine), phytoestrogens, and antioxidant (tricin).
Treating with alfalfa preparations is generally without side effects, however the seeds contain a slightly toxic amino acid L-canavanine.
For culinary applications, the young leaves & flowers may be eaten as a salad or pot herb. After the seeds sprout, they are eaten as a salad vegetable.
Generally recognized as a safe, though somewhat undocumented as a health supplement, researchers have raised some specific health concerns relating to the excessive consumption of Alfalfa or Alfalfa containing products. Studies have noted a link between consumption of high doses of Alfalfa with the onset, or aggravation of, existing Systemic Lupus Erythematosus (SLE), a disease affecting connective tissues. The likely culprit is the previously mentioned amino acid L-canavanine. Since one may be predisposed to Lupus and not be aware of it, it would be prudent to limit one's intake of Alfalfa products. Those diagnosed with Lupus should avoid alfalfa products entirely.
First discovered by the Arabs, they dubbed this valuable plant the "father of all foods". They fed alfalfa to their horses claiming it made the animals swift and strong. The leaves of the alfalfa plant are rich in minerals and nutrients, including calcium, magnesium, potassium, and carotene (useful against both heart disease and cancer). Leaf tablets are also rich in protein, vitamins E and K. Alfalfa extract is used by food makers as a source of chlorophyll and carotene.
The leaves of this remarkable legume contain eight essential amino acids. Alfalfa is a good laxative and a natural diuretic. It is useful in the treatment of urinary tract infections, and kidney, bladder and prostrate disorders. Alkalizes and detoxifies the body, especially the liver. Promotes pituitary gland function and contains an anti-fungus agent.
Alfalfa’s roots grow 20 feet deep or more, providing the plant with a rich source of nutrients not always found at the ground’s surface.
Known by its Latin name, Medicago sativa, alfalfa is called the "great healer" by legions of natural herbalists.
The health benefits attributed to Alfalfa are broad, with attributes ranging from the treatment of rheumatoid arthritis to the ability to cure stomach disorders; from stimulating the appetite to being an effective curative for diabetes.
Alfalfa is also promoted as a detoxifier, able to cleanse the liver and bloodstream. Some link Alfalfa with enhanced pituitary functions, as well as treating high fevers, inflamed prostate, and alleviating allergic reactions related to plants and grasses.
While there are few, if any, valid scientific studies supporting these claims, Alfalfa is generally recognized as a healthy and nutritious source of chlorophyll, beta carotene, calcium, and the vitamins D, E and K. Alfalfa leaves and sprouts are consumed around the world, and Alfalfa tea is widely touted as a health tonic.
