Alfalfa
Scientific Name: Medicago sativa
Common Names: Buffalo grass, chilean clover, lucerne
Family: Fabaceae
Part Used: Leaves, stems, sprouts
Habitat: Alfalfa is native to southwestern Asia and Southeastern Europe. Also grows in North America and North Africa.
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.
CAUTION: 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.
