Alfalfa (Medicago sativa)


Alfalfa is the “father of all foods”. Alfalfa, an ancient Chinese herbal, dates back to 2939 B.C. 

Although some herbalists consider Alfalfa so mild that it is a food rather than a medicine. “Let your food be your medicine and your medicine your food”. 

Alfalfa is high in chlorophyll, vitamins and minerals, all of which stimulate the appetite and help aid in the digestion of all four classes of food—proteins, fat, starches and sugars. One of the important vitamins present in this food is Vitamin U, which is also present in raw cabbage and has been used to treat peptic ulcers. It is produced in plants from methionine by the enzyme methionine S-methyltransferase, and although not really a “vitamin” it’s an enzyme that has helped treat all ulcers.  

In addition to important constituents mentioned above, the sprouts contain generous quantities of amino acids; up to 150% more than wheat or corn. 

Doctors at the University of Indiana pointed out that Alfalfa is especially rich in iron, calcium and phosphorus, all necessary for strong healthy teeth and bones. High in Vitamin K content this herb helps to clot the blood properly. In addition to the blood clotting properties of Vitamin K, it has been found effective in preventing and curing high blood pressure in test animals, and may turn out to be important for the same in humans. 


High in Vitamin A aids in preventing infection; preparations of the plant are superior to fish-oil preparations for some people who may not like the fishy odor and are more assailable. 

Alfalfa is one of the few vegetable sources of Vitamin D. Although the sun is generally regarded as the best source for getting this vitamin( although you shouldn’t shower or bathe for about 30min after sunning in order to absorb the D that collects in the skin’s oils) there are about 4740 International Units of Vitamin D per pound of Alfalfa. Taking the Vitamin D in Alfalfa is much healthier than drinking it in pasteurized, homogenized, Vitamin D milk. 


Vitamin B12 is found in Alfalfa, as well as in other food, such as lettuce, mung beans and peas. Sprouted Alfalfa seed is quite a good source. The germination of the seed increase the B12 available, and since they are eaten raw, the seeds retain their vitamin content; it has been found that cooking removes up to 85% of the vitamin. 


Alfalfa is known to help remove cholesterol from the system. Alfalfa has a significant amount of protein 18.9%, as compared with 16.5% in beef, 3.3% in milk and 13.1% in eggs. 

When eating healthy we want to eliminate the mucus-forming proteins (animal proteins, dairy) from our diets, this does not mean we eliminate protein. High-quality proteins in vegetables, especially the sprouted seeds, can supply this important need. 


There are saponins, soap-like substance in this herb, which have been recently investigated for their suitability as cortisone and hormone precursors. It is suggested that moderation in eating the sprouts can avoid this problem as the saponins greatly increase during the sprouting process. 

In any conditions that require cleansing and building of the body—and includes most ailments! Alfalfa is recommended as a basic and mild herbal food.


You can drink Alfalfa tea but may not be palatable to some. The two palatable preparations are to make a Green drink, where the green leaves are blended in pineapple juice, often with other herbs and Alfalfa sprouts. Add sprouts to any sandwich or salad. It is always important to go organic or sprout from organic seeds.

Try making a sandwich by spreading healthy mashed avocado, thick layer of sprouts, chopped garlic or onion. 

Bible bread sandwiches;

Bible bread or pita bread, which you can make yourself just by mixing up a simple yeast whole wheat bread dough. Just don’t let it rise first, but after it is kneaded, take golf ball size lumps, make them smooth, and roll them out about ¼ inch thick into tortilla shape. Put them to rise on a cornmeal-sprinkled baking sheet for about a half hour. When risen soft, place in 450 degree F. oven in the top third of the oven until the breads puff up like balloons and their surfaces harden. Remove and cool on racks. Not all the pita breads may rise, but you should get enough to make a good batch of Bible bread sandwiches. When they are cool, they may be stored in plastic bags, but do not put into plastic while they are still hot, or they will get too moist.

Once cool, open pita, spread with mashed avocado, cucumbers, lettuce (not iceberg) tomatoes, cole slaw, chopped onion, minced garlic etc. whatever veggies you like and don’t forget the sprouts. This can be served with a Vegetable soup.


Add sprouted Alfalfa seeds to veggie tacos, or use them on top of spaghetti or munch on them alongside your favorite vegetarian/vegan or favorite pizza.


If you wish to juice Alfalfa in your juicer, be aware that it is extremely potent. The best way to take it is to make a batch of carrot juice and introduce a small amount of Alfalfa into the juicer as you juice your carrots. 


Historical uses:

Used in disease prevention, for black and blue welts, for anemia, ulcers, urinary disorders, bladder and prostate problems, for lumbago, tooth decay, diuretic, dropsy, helps clot blood in hemorrhages, high blood pressure, pregnancy to increase quality of mothers milk, jaundice, malnutrition, lower cholesterol, arthritis, rheumatism, colitis, wounds and to help alcoholics and drug addicts.




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