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Also known as- Medicago sativa, lucerne, holy-hay, and trefoil.
If you have ever driven across the desert west of the United States and noticed occasional fields of bright green grass, chances are you saw alfalfa. Alfalfa is one of the oldest cultivated plants. Its name comes from the Arabic, al-fac-facah, "father of all foods." Although alfalfa is a food crop for animals, it also has been employed as an herbal medicine for at least 1500 years. Ingestion of alfalfa seeds or sprouts may be associated with a decrease in blood cell production while the leaves and stems provide a good source of protein
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Parts Used
Seeds, sprouts, and the aboveground parts of the plant as a bulk herb, for teas, and in capsules.
Typical Preparations
Alfalfa sprouts are found in groceries and salad bars. Capsules or tables containing alfalfa leaves or seeds as well as the bulk powdered herb are found in health food stores.
The usual dose of alfalfa for tea is 1 to 2 teaspoons per cup, steeped in boiling water for 10 to 20 minutes. Capsules and tablets of whole alfalfa should be taken according to the manufacturer's recommendations.
Precautions
The biggest risk in using alfalfa is eating sprouts grown in contaminated water. This is also the simplest risk to avoid. Avoid limp or smelly sprouts, and rinse sprouts before use.
You can still use alfalfa, just used in teas or as a cooked vegetable, or in its raw form up to twelve 1-gram capsules or 3 tablespoons a day. Just don't overdo.
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