Alfalfa : food and herb

Species (Family)
Medicago sativa L. (fabaceae/Leguminosae)

Alfalfa

Synonyms(s)
Lucerne, Medicago, Purple Medick


Part(s) Used
Herb


Food Use
Alfalfa is widely used in food and is listed by the Council of Europe as source of natural food flavouring (categories N2 and N3). These categories indicate that alfalfa can be added to foodstuffs in small quantities, with a possible limitation of an active priciple (as yet unspecified) in the final product. In the USA, alfalfa is listed as GRAS (Generally Recognised As Safe).

Herbal User
The herb was not valued by ancient civilisations and is not detailed in classical herbals. Herbal use probably developed in the USA where claims have been made for it in the treatment of arthritis high cholesterol, diabetes and peptic ulcers.

Reputedly, the herb has bactericidal, cardiotonic, diuretic, emetic, emmenagogue and oestrogenic properties. Commercial preparations including teas, tablets and capsules are available. Alfalfa is stated to be a source of vitamins A, C, E and K, and of the minerals calcium, potassium, phosphorus and iron. It has been used for avitaminosis A, C, E or K, hypoprothromblinaemic purpura, and debility of convalescence.

Dosage 
Dried herb 5-10g as an infusion three times daily.

Liquid extract 5-10 mL (1:1 in 25% alcohol) three times daily.

Pics of Alfalfa

Alfalfa

Alfalfa

Alfalfa

You can get this herb below.