Other Names Sweet Lucerne or Medicago savtive
Edible Parts Also know as "buffalo herb," alfalfa grows in dry fields, in sandy wastes, and along some road sides. It reaches a height of one to two feet and has bluish flowers from June through August. Alfalfa is grown throughout the world, in a variety of climactic conditions. It thrives in loamy, fertilized and watered home gardens. One of the richest sources of trace minerals and an antioxidant, alfalfa is high in calcium, iron, magnesium, phosphorus, potassium, chlorine, and vitamin K.
Alfalfa is a perennial plant with soft green compound leaves and yellow to purplish-blue flowers. It is a forage legume plant belonging to the pea family, Leguminosae. The crushed dried leaves, or kidney shaped seeds are brewed as a tea. Some find the spinach taste of alfalfa tea to be unpleasant. Anise, citrus, mint or honey may be added to improve the tea’s flavor.
Parts used - The leaves, petals, flowers, and sprouts are commonly used to treat stomach and blood disorders.
Medicinal Uses - Alfalfa, possessing natural anti-inflammatory properties, has long been used to treat gout and arthritis, and to soothe active peptic ulcer disease. It is a good source of protein, vitamin K and beta carotene and tender alfalfa sprouts make an excellent and healthy addition to salads. Recent research has shown that alfalfa is effective in lowering blood sugar in diabetics and that it may stimulate insulin production.
Precautions and Recommendations - Alfalfa is useful in cases of hemorrhaging and fungal infections. Available in liquid form, it is an excellent choice as a mineral supplement.
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