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MEDICAGO SATIVA

ALFALFA

Alfalfa is grown the world over, primarily as food for livestock. The ancient Chinese, noticing their cattle preferred grazing in alfalfa, started to sprout alfalfa shoots to use as a vegetable.

PROPERTIES

Alfalfa is bitter and astringent, with cooling properties. It is high in chlorophyll and nutrients. It alkalizes and detoxifies the body, aids the liver, and is good for anemia, ulcers, diabetes, hemorrhaging, and arthritis. Alfalfa promotes pituitary gland function and contains antifungal agents.

Part of Plant Used The leaves, petals, flowers, and sprouts.

Conditions Treated Alfalfa leaves help to reduce blood cholesterol levels and clean plaque deposits from arterial walls. It has been used to treat anemia, colitis, sciatica, and rheumatism. Sip the infusion for a natural breath freshener.

Form Taken Take as a tea, supplement, or in sprouts.

Used with Other Herbs? Fenugreek, garlic, ginger, saffron, turmeric.

HOW TO USE

 Alfalfa reduces both kapha and vátha, and has a neutral effect on pitta.

 It is a great detoxifier and can be used on a regular basis to cleanse the system and provide refreshing chlorophyll.

 The tea can be used to reduce cholesterol.

CAUTION

 Never eat alfalfa seeds because they contain high levels of the toxic amino acid canavanine. Over time, eating the seeds could result in impaired functioning of the platelets and white blood cells. The alfalfa plant also contains saponins, chemicals which may affect red blood cells. In recommended doses, alfalfa is considered completely safe. Pregnant and nursing women should consult a physician before use.