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Herbs: Alfalfa herb - cut, organic

Common Names: alfalfa, lucern, buffalo herb
Latin Name: Medicago sativa
Origin: USA

Short Description:

Alfalfa has been called the “king of plants” since it is extremely rich in vitamins and minerals. It has 8 essential amino acids and the highest chlorophyll content of any plant. Alfalfa is used as a base in many combinations and vitamin formulas because it permits rapid assimilation of plant elements. It is most popular as a blood purifier and as a cure for all inflammations, including rheumatism. Avoid while taking blood-thinning agents.

Excerpts from The How to Herb Book

The name alfalfa means "Father of all Foods." It has been called the king of plants because it is extremely rich in vitamins and minerals including iron, calcium, magnesium, phosphorus, sulfur, chlorine, sodium, potassium, silicon, and trace elements.

• A good source of carotene (Vitamin A) and a little known vitamin – Vitamin K, the blood clotting vitamin which has been known to help peptic ulcers.
• Has eight of the essential amino acids and the highest chlorophyll content of any plant. Note: Essential amino acids are not made by the body, but have to be supplied daily by our food or supplements.
• Permits rapid assimilation of plant elements; this is one of the reasons alfalfa is used as a base in many combinations and in vitamin formulas.
• Prevents tooth decay and helps rebuild decayed teeth, contains natural fluorides.

Has been used in the following:

Excerpts from Nutritional Herbology

Alfalfa is highly esteemed in folk medicine as a cure for all inflammations including arthritis and rheumatism. It is also thought to be hypocholesterolemic and hypoglycemic. It is most popular as a blood purifier.

Alfalfa also makes a popular addition to herb teas. The combination of alfalfa and mint tea has historically been regarded as a soothing beverage to aid the process of digestion. This is probably due to the fact that alfalfa contains the digestive enzyme betaine.

Alfalfa contains natural chlorophyllins (the green coloring matter in plants) which degrade rapidly when the plant is cut. For example, compare the green color of uncut alfalfa to the brown color of baled alfalfa hay. This color change is due to oxidation of the chlorophyllins.

Modern technology has developed a way to extract and preserve chlorophyll before it degrades so that we may have its many benefits. The most common starting material is freshly cut alfalfa.

The high beta-carotene content of alfalfa acts to strengthen the epithelial cells of the mucous membranes of the stomach and could be responsible for it reported effects on ulcers. Its blood-purifying properties have been attributed to the chlorophyll content, but is probably due to other factors.

The most popular use of alfalfa in herbology is in arthritis formulas.

How does it work? Primarily as a detoxifier of the blood. The high molecular weight alcohols (octacosanol) help to reduce cholesterol and serum lipids while the coumarin derivatives provide an antothrombotic effect. The flavonoids relax the smooth muscles and alkaloids reduce blood sugar levels. These systemic effects are accompanied by the regulating effects the saponins have on colonic flora.

Contains bitter compounds that enhance the efficiency of digestion by increasing appetite and the assimilation of nutrients. These compounds also lower blood pressure and balance estrogenic hormones. Alfalfa is an excellent herbal source of vitamin A, vitamin C, niacin, and vitamin B-1. The herb has been used to treat debility, anorexia, arthritis, weak digestion, hypertension and gout.

Alfalfa is high or very high on the following nutrients:

From Our Reading and/or Experience...

• Avoid using Alfalfa while taking blood thinning agents.
• We use it often in tea and tincture combinations. Of course, it can be used in many other types of remedies. For instance, it can easily be ground up, and used in capsules.
• Alfalfa is a food, as such; keep it in the kitchen as all other food ingredients. We add it to dishes (salads, meat dishes, soups, stews, etc.) in small amounts so as to add nutritional value to the dish without changing the flavor.
• Alfalfa can be used to benefit anyone: men, women (including before, during or after pregnancy, and nursing), children and animals.
• It can be used as often as you would like, and in any way you choose.
• As is the case with most herbs, Alfalfa should be stored in a dark, dry, and cool place. Refrigeration or freezing is great, but certainly not necessary. Following these suggestions will delay the loss of its highly valued nutritional and medicinal properties.

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