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Alfalfa Herb
(Medivago Sativa)
Alfalfa has been used for centuries for hay, but it has also been used for centuries as a human food. Its name comes from the Arabic, al-fac-facah, "father of all foods."
Alfalfa is the dried leaf of a well-known pea family, with purple flowers and cloverlike leaves. It is native to western Asia and the eastern Mediterranean region and is widely grown as fodder for farm animals.
Alfalfa leaf has been used in tea and dietary supplements to help increase appetite and vitality, reduce water retention, and to stimulate digestion and bowel action. It is a folk treatment for rheumatoid arthritis, diabetes, and preventing absorption of cholesterol from the diet.
Using alfalfa for loss of energy began in the early 1900s with American physicians who specialized in herbal medicine. Dr. Ben A. Bradley of Hamlet, Ohio, wrote in 1915: I find in Alfalfa, after about seven years' clinical tests in my practice and on myself, a superlative restorative tonic... It rejuvenates the whole system by increasing the strength, vim, vigor, and vitality of the patient."
Alfalfa has not been studied as an herbal medicine for humans but is often used in detox products. Animal studies suggest it can prevent high cholesterol in animals on high-fat diets. Compounds in the plant may decrease intestinal absorption of cholesterol and reduce atherosclerotic plaque.
Culinary
As a food, alfalfa provides beta carotene and vitamins C, E, and K (although it is not, as frequently claimed, a source of vitamin A). Alfalfa is one of the best natural sources of vitamin K. Both alfalfa and bean sprouts are healthy forms of vegetable fiber that can be used for culinary purposes. The alfalfa sprouts are often a main ingredient in many vegetable dishes.
Alfalfa for Tea
The usual dose of alfalfa for tea is 1 to 2 teaspoons per cup, steeped in boiling water for 10 to 20 minutes.
Cautions
Moderate use of alfalfa products is not associated with any known side effects. 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.
Treat alfalfa the same way you treat any other green, leafy vegetable if you take Coumadin.
A case of allergic reaction (from contamination with grass pollen) in alfalfa tablets has been reported. Eating alfalfa seeds or sprouts has been linked to systemic lupus erythematosus (SLE), a condition characterized by inflammation of connective tissue. Those diagnosed with SLE should avoid alfalfa. Consuming large quantities of the seeds has also produced reversible blood abnormalities.
DISCLAIMER: These pages are presented solely as a source of INFORMATION and ENTERTAINMENT and to provide stern warnings against use where appropriate. No claims are made for any historical herbal treatment. In no way can the information provided here take the place of the standard, legal, medical practice of any country. Some plants are extremely toxic and should be used only by licensed professionals. Some plants used for illness in the past have proven to be ineffective for the problems to which they were applied.