Biological Name: Medicago sativa
Other Names: Alfalfa, Chilean Clover, Buffalo Grass, Father of All Foods (Al-fal-fa), Buffalo herb, lucerne, purple medic
Alfalfa is a perennial herb found on the edges of fields. It is widely cultivated by farmers for livestock feed. It grows to a height of a foot or more. The erect, smooth stem grows from an elongated taproot. The flowers are blue to purple during the summer months. It produces a characteristic spirally coiled seed pods.
Parts Used: Leaves
Upto 50% protein, has good quantity of beta carotene, chlorophyll and octacosanol. Other ingredients are: saponins, sterols, flavonoids, coumarins, alkaloids, acids, vitamins (A, B1, B6, B12, C, D, E, K, niacin, pantothenic acid, biotin, folic acid), amino acids, sugars, minerals (Ca, K, P, Mg, Fe, Zn, Cu), trace elements and other nutrients
Alterative, diuretic, antipyretic, hemostatic
May reduce cholesterol
Help prevent Heart disease
Help prevent some strokes
Studies done at University of California at Davis found that alfalfa extracts with a lot of manganese definitely improved the condition of a diabetic who failed to respond to insulin.
Clinical nutritionists have clearly demonstrated that alfalfa meal helped monkeys, who was fed food rich in cholesterol, from getting atherosclerosis. It was also found to reduce the serum cholesterol levels.
Alfalfa had been used traditionally for treating infections resulting from surgical incisions, bed sores and inner ear problems.
Some Herbalists believe that alfalfa is the "Big Daddy of 'em all" in terms of nutritional value. The plant is so rich in Calcium that the ashes of its leaves are almost 99% pure Calcium.
When high cholesterol or diabetes is the problem, take 2 capsules of good quality alfalfa powder with every meal.
For treating infections, make fresh juice from raw alfalfa sprouts whipped un in a blender. Take 4-6 oz of this juice orally or apply to the site of infection.