Doors are Closing!

Alfalfa Herb C/S, Organic, 1/2 lb.

Medicago sativa  |  Origin: United States
100% of 100
Out of stock

USDA Organic

With its bright green leaves and sweet, grassy aroma, Alfalfa is perfect for your favorite tea blend or to sprinkle on salads, soups and more! The seeds of alfalfa can be sprouted to add protein to your meals. Alfalfa is also popular as cattle and livestock feed.

Often referred to as the “king of plants”, Alfalfa is extremely rich in vitamins and minerals. It has 8 essential amino acids, and one of the highest chlorophyll contents of any plant. Alfalfa is used as a base in many combinations and vitamin formulas, because it permits rapid assimilation of plant elements.

Common Names: alfalfa, lucern, buffalo herb

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.
  • 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.

Precautions: Avoid while taking blood-thinning agents.

Excerpts from Nutritional Herbology
Alfalfa herb 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.

Alfalfa is an excellent herbal source of vitamin A, vitamin C, niacin, and vitamin B-1.

Alfalfa herb is high or very high on the following nutrients:

  • Cobalt
  • Crude Fiber
  • Niacin
  • Protein
  • Riboflavin
  • Vitamin A
  • Vitamin C

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.
  • Introduction N/A
  • Precautions N/A
  • History N/A
  • Constituence N/A
  • Uses & Benefits N/A
Write Your Own Review
You're reviewing:Alfalfa Herb C/S
Your Rating
  • Nervine Tincture Recipe

    A great combination of herbs to help you relax and unwind at the end of a long day.



    Mix all the dried herbs and place in a clean quart jar, then pour 2/3 cup of boiling water over them. Allow to soak for a few minutes. Fill the jar to within 1/2 inch of the top with Glycerine and put a cap on the jar. Place jar in a crock-pot full of water and turn it on low. I keep it “cooking” (not boiling) for 3 days, stirring once everyday. The glycerine will turn golden brown and have a strong plant smell. On the third day, strain the warm liquid through a cheese cloth and squeeze all the liquid out of the cooked herbs. The liquid is the tincture; the pulp can be discarded. Keep the tincture in a glass jar in a cool, dark place, and it will keep for months or even years. I fill small brown glass dropper bottles with my herbal tinctures and label them, including dates.

  • Feed Your Cells Vinegar Tincture

    Make our vinegar tincture especially designed to aid digestion and boost vitamin and mineral absorption into the cells.



    1. Your glass jar should be about half full. Pour apple cider vinegar over the herbs and fill to 1 inch below the rim of the jar.
    2. Secure the lid, shake the herbs and store in a cool dark place for 2 weeks. Shake daily.
    3. After two weeks, strain off the herbs from your Cell Feeding Tincture and enjoy! Don’t forget to label your tincture jar, and keep in mind that vinegar tinctures usually keep their good herbal properties for 1 year.