Alfalfa

Also Known As: Buffalo Grass, Chilean Clover, Purple Medic, and Lucerne

Botanical Name: Medicago Sativa

Family Name: Fabaceae

Native To: Southeast Asia and Southeast Europe

Parts To Use: Sprouts, Leaves, Flowers, and Seeds

How It’s Used: Seeds or dried leaves can be found as supplements, while sprouts can be bought or grown as food. Alfalfa has been shown to decrease cholesterol levels. This is because it contains plant compounds called saponins, is high in vitamin K and a good source of calcium, potassium, phosphorous, and iron.

Harvesting: Alfalfa supplements can be used in powdered form, taken as a tablet or used to make tea. Sprouts can easily be added to sandwiches, salads and more. You can either purchase sprouts or make your own at home.

Alfalfa (or lucerne) has been grown as feed for livestock for hundreds of years. The name alfalfa is used in North America, while the name lucerne is the more commonly used name in the United Kingdom, South Africa, Australia, and New Zealand. It is a deep-rooted plant that grows best in moderate to well-drained soils. While it is part of the legume family, it's also considered to be an herb and can be used for human or animal consumption.

The leaves of the plant are made up of three individual leaflets which are narrow and oblong in shape with a smooth upper surface and slightly hairy lower surface. Alfalfa plants produce purple flowers and spiral seed pods each containing 2–6 seeds. They can reach a height of 47 inches and typically have a lifespan between 3 and 8 years.

Alfalfa prevents cholesterol absorption in the gut but is also used for kidney conditions, bladder and prostate conditions, and to increase urine flow. People also take alfalfa as a source of vitamins A, C, E, and K4. It is rich in minerals such as calcium, potassium, phosphorous, and iron. Alfalfa supplements can be used in powdered form, taken as a tablet or used to make tea. You can buy these at health food stores or sprout them at home by following these steps:

• Add 2 tablespoons of alfalfa seeds to a bowl, jar or sprouter and cover them with 2–3 times the amount of cool water.

• Let them soak overnight or about 8–12 hours.

• Drain and rinse the sprouts well with cool water. Drain them again, removing as much water as possible.

• Store the sprouts out of direct sunlight and at room temperature for 3 days. Rinse and drain them thoroughly every 8–12 hours.

• On day 4, relocate the sprouts to an area with indirect sunlight. Continue to rinse and drain them well every 8–12 hours.

• On day 5 or 6, your sprouts are ready to eat.

However, be mindful of the high risk of bacterial contamination. It's important to take precautions to ensure the sprouts are grown and stored in safe conditions. Some people may need to avoid alfalfa. This includes pregnant women, people taking blood thinning medications, and individuals with an autoimmune disorder.