1) Alfalfa Leaf
Alfalfa probably originated in the Near East and is now widely cultivated there and elsewhere around the world for forage. Arabs called it the "father of herbs." Alfalfa roots grow as deep as 20 feet or more, providing the plant with a rich source of nutrients not always found at the ground's surface.
Official Latin Name: Medicago sativa
Alfalfa is a combination food plant and medicine plant and contains:
- calcium
- protein
- iron
- B-complexes
- copper
- zinc
- fiber
- enzymes
Alfalfa is one of the highest sources of chlorophyll, very helpful and supporting in the following:
- neutralizes acids
- allergies
- anemia
- arthritis
- blood normalizer
- clotting
- hemorrhoids
- bursitis
- colon problems
- kidney cleanser
- gout, fatigue (mental and physical)
- morning sickness
- nausea
- pituitary gland problems
- tooth decay
- peptic ulcers
- aid digestion
- help heal bone disorders
- anti-inflammatory
Alfalfa is also known by the names Lucerne, Purple Medic, Buffalo Grass, and Chilean Clover. The name "Alfalfa" is derived from the Arabic "al-fac-facah" which means "father of all foods". The genus name, Medicago, refers to Medea in North Africa from where this plant is thought to have originated. The species name, sativa, means "with a long history of cultivation".
The Chinese have used Alfalfa to stimulate appetite and to treat digestive problems, particularly ulcers. Ancient Indian Ayurvedic physicians used Alfalfa to treat ulcers, arthritis pains and fluid retention.
Early Americans used Alfalfa to treat arthritis, boils, cancer, scurvy, and urinary and bowel problems.
Pioneer women used it to aid menstruation.
Alfalfa has also been used traditionally for treating infections resulting from surgical incisions, bed sores and inner ear problems.
Alfalfa is an excellent natural source of most vitamins, including vitamins A, D, E, and K. Vitamin K is critical in blood clotting, so Alfalfa may have some use in improving clotting.
It also contains trace minerals such as calcium, magnesium, iron, phosphorous, and potassium. The plant is so rich in calcium that the ashes of its leaves are almost 99% pure calcium.
Alfalfa is also higher in protein than many other plant foods. Alfalfa is a rich natural source of chlorophyll, vitamins, minerals and protein.
Alfalfa's deep root system pulls these valuable minerals from the soil. Alfalfa is an excellent nutritive food for convalescing people.
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