Botanical Name (Medicago satina)
Alfalfa was discovered by the Arabs and they called it the father of all foods. It has been used for centuries to feed thorough-bred. Alfalfa is a legume with nutritional value, it is also known as a healing grass and is one of the most versatile herbs yet discovered. It grows up to 0.5 meters in height while the roots reach up to 12meters into the soil and has alternate leaves that are greenish in colour with purple flowers.
Alfalfa originated from Europe and is now popular and widely cultivated in the temperate region, subtropics, and also grown in the tropics. It adapts itself to various climates and soil types.
Alfalfa is a source of vitamin A, B, C, D, E, G, and K. It also has a proper balance of calcium, magnesium, phosphorus, chlorine, sodium, potassium and silicon. All these elements are needed for the proper functioning of the various organs in the body. Investigations made by the US Department of Agriculture have revealed that alfalfa contains one and a half times more protein than grains like wheat and corn and that its carbohydrate content is only half of that found in grains. The protein in Alfalfa contains essential amino acids such as arginine, lysine, theronine and tryptophane. These amino acids supplement any deficiencies due to lack of essential nutrients in the diet. Alfalfa is a source of dietary fiber and chlorophyl, which has made nutritional experts experiment on it as an easily digestible food and as a protein concentrate for supplementing protein deficient foods such as vegetables.
The ability of alfalfa to reach the depth of 12 meters into the subsoil, enables it absorbs trace minerals that are deep in the soil. Manganese, one of the vital elements aids digestion by producing insulin.
Alfalfa is a valuable remedy for several ailment due to its alkaline nature, thus it is laxative, helps in digestion, diuretic and helps in better assimilation of foods.
Alfalfa is used as a diuretic because it acts gently on the kidneys. It is used to remove excess accumulation of fluid in the body and in cases of inflammation of the bladder.
Alfalfa seed, builds up immunity to stomach upset when taken daily. Alfalfa, in the form of tea, provides vital alkalizing benefits for hyper-acidity. It controls the action of hydrochloric acid, aiding the action of the gastric enzyme, pepsin. The addition of mint to alfalfa tea helps settle disturbed stomachs after a rich meal, and it also makes an excellent morning drink.
The juice of Alfalfa has been found to be very effective in heart diseases because it suites the arteries. Fresh leaves of Alfalfa plant may be used for this purpose, while the juice of fresh alfalfa is strong and potent is best taken with carrot juice.
The juice of Alfalfa plant, is a rich source of chlorophyll, is helps in the treatment of respiratory disorders and discomforts, particularly those relating to the sinuses and the lungs.
High blood Pressure
Alfalfa is an effective herb for high blood pressure. The ability of the juice in suiting the arteries helps in softening of hardened arteries, thus reduces the incidence of high blood pressure.
Alfalfa is used in different ways; they are delicious when taken as salad, soups, and also in sandwiches. The juice from alfalfa can be extracted from its leaves and it is used for several purposes, also the dried leaves of the plant can be taken as tea. This can be done by boiling the leaves or seeds for about halve an hour; the content is then strained, squeezed dry before allowing to cool before drinking.