Alfalfa Lore

Alfalfa Lore
Many people, if they know of it at all, know of Alfalfa as live-stock feed or as a cover crop. It is particularly adept at affixing nitrogen back into the soil, and full of important vitamins and minerals. Alfalfa in Arabic means “Father of All Foods”. The tap root reaches down as deep as 20 feet searching out nutrients and minerals from deposits in the soil. At the same time, its leaves gather large amounts of chlorophyll through the natural process of photosynthesis. The result is Alfalfa is one of the most nutritious foods. It contains a wide range of vitamins and minerals. It is an excellent source of trace minerals and vitamins A, C, E, and K. And provides a wide variety of nutrients including calcium, phosphorous, chlorophyll and bioflavonoids.

Because it’s such a storehouse of nutrients, alfalfa offers many health benefits. It’s a natural antihistamine, making it helpful during allergy season. Also well-known as a natural diuretic, body cleanser, and detoxifier. It stimulates bile flow, and binds with heavy metals and removes them from your system. It helps protect from radiation and helps control body odor. It also serves as a capable blood purifier and immune booster, while reducing inflammation, making it a good response to arthritic pain.

Native to Southwest Asia, alfalfa is believed to have been domesticated more than 9,000 years ago in the highlands of the Caucasus, as well as in Iran and Turkey, from where it spread throughout the whole world. It is one of the legumes richest in protein (25% and more). However, its high fiber content makes it a little digestible food for humans, while ruminants find it perfectly suitable. As a result, it has long been one of the most sought-after forages by livestock producers, who devote much of their fertile land to it wherever possible.


The consumption of spring shoots of various plants has existed since time immemorial, in all cultures and in all climates. Alfalfa is no exception to this tradition: its young shoots, tender and not very fibrous at this stage of their growth, have been appreciated for a long time in Asia. Eager to have this precious food available all year round, the Chinese have perfected the technique of germinating its seeds above ground, as well as those of the mung bean, an essential element of many Chinese dishes.

There’s a reason cultures have been using alfalfa for centuries. It’s one of the foundations of our food chain and a vital source of vitamins and chlorophyll. Adding it into the diet can improve health and energy with few side effects or risks. Give it a try!