LATIN NAME: Medicago sativa
COMMON NAMES: Buffalo grass, chilean clover, lucerne
PARTS USED: Leaves, stems, sprouts
ORIGIN: United States
Alfalfa is known as the “Father of all foods” for good reason. It’s loaded with important vitamins, minerals, trace minerals and protein. It’s roots go down as far as 30 feet to pull valuable nutrients from the earth. This plant is commonly used for arthritis, digestive problems, as a diuretic and for reducing high cholesterol. It’s a very inexpensive source of easily digested nutrients. Alfalfa is high in beta-carotene and builds the immune system. This plant also contains chlorophyll, which is good for reducing bad breath and body odor.
Capsule: Follow dosage on bottle.
Tea: Add 1 ounce of fresh or dried leaves to 1 pint of boiling water and allow to steep up to 20 minutes. Two cups a day is the recommended dosage.
Pregnant and nursing women should not eat alfalfa seeds due to their content of stachydrine and homostachydrine (may promote menstruation or cause miscarriage). People in general should never eat alfalfa seeds. They contain high levels of the toxic amino acid canavanine. Alfalfa is high in vitamin K and may work as an anti-coagulant so it shouldn’t be taken by people taking blood thinning medication.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.