Alfalfa Benefits

Horses are incredibly fortunate whenever they get to eat alfalfa. From ancient times, domestic animals have enjoyed the advantages of this nutritious plant. At the same time, their rational owners dismissed it as they regarded it as an inelegant food to put on their tables.

Thanks to modern analytical chemistry, today, we know the excellent properties of this humble plant, and fortunately, there are more and more people taking advantage of it.

alfalfa flowers

Healing Properties

The YOUNG BUD SEEDS (germs) of alfalfa are rich in calcium (525 mg per 100 grams, three times that of milk), phosphorus, provitamin A as beta-carotene, vitamins C, B, and K, enzymes, essential trace elements, and other nutrients, besides vegetal bran.

Therefore, the ALFALFA has remineralizing, invigorating, hemostatic, and infection protective properties. It is especially recommended for:

  1. Anemia due to a lack of vitamins or minerals.
  2. Malnutrition and rickets.
  3. Gastro-duodenal ulcers.
  4. Dyspepsia and intestinal fermentation due to its enzyme content.
  5. Constipation, because of its vegetal bran content.
  6. Nose, gastric, and uterine bleeding. We remind you that a physician must check out any abnormal bleeding.

Alfalfa Scientific Facts

  1. Scientific Name—Medicago sativa L.
  2. Other Names—Lucern, luceme.
  3. French—Luzerne.
  4. Spanish—Alfalfa.
  5. Environment—Native to the Middle East, it is farmed in warm regions worldwide.
  6. Description—Fodder plant of the Leguminosae family, growing from 30 to 80 cm high, with bluish flowers. Its fruit is a small legume, spiral-shaped like a snail.
  7. Parts of the plant used medicinally—The whole plant.

The Germs

The alfalfa seeds can be grown at home and consumed by the young little stems (germs). These germs are especially rich in vitamins and minerals.

How to use Alfalfa

  1. Food. Like many other vegetables, alfalfa can be consumed raw in a salad (germs) or cooked. Its content in vitamin C withstands cooking very well.
  2. Fresh juice. A glass in the morning is an excellent refreshing drink.
  3. Infusion, with 30 grams per liter of water. Drink from three to five cups a day.
  4. Dry extract. Half to one gram a day.

REFERENCES

George D. Pamplona-Roger, M.D. “Encyclopedia of Medicinal Plants.” George D. Pamplona-Roger, M.D. Encyclopedia of Medicinal Plants. Ed. Francesc X. Gelabert. Vols. 1 San Fernando de Henares: Editorial Safeliz, 2000. 269. Print.

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