High in vitamins (esp.K), minerals, enzymes and chlorophyll; blood liver purifier, body alkalizer; used for arthritis and rheumatism. Its leaves are rich in calcium, magnesium, potassium, beta-carotene, vitamins A, B-12, C, D, E, K, and also contain all eight essential amino acids. Alfalfa is one of the earliest cultivated plants, used for centuries for feeding livestock. It is one of the best sources of insoluble fiber and is used as an active ingredient in many fiber supplements. The Chinese have used alfalfa since the sixth century to treat kidney stones, and to relieve fluid retention and swelling. •
Possible benefits and uses:
Provides relief from bloating and water retention
Useful in the treatment of urinary tract infections
May alleviate bad breath
May reduce swelling and inflammation of rheumatism
Alkalizes and detoxifies the body, especially the liver
Aids in the healing of allergies, asthma and hay fever
Excellent blood purifier and blood thinner
Helps increase appetite
May ward off heart disease and strokes by delaying the absorption of cholesterol and dissolving plaque deposits on the arterial walls
History: Alfalfa originated near Iran and was first discovered by the Arabs, the plant was called the "Father of All Foods" or the "Queen of Forages". As early as 490 B.C. Roman writers described Alfalfa as feed for horses and other animals. Alfalfa was introduced in the eastern United States about 1736 by colonists.
Technicals: Alfalfa grows to about 3 feet and has blue-violet flowers that bloom from July to September. Alfalfa is a perennial plant, living from five to twelve years, depending on variety and climate. Alfalfa resembles clover with clusters of small purple flowers. Alfalfa has a deep root system sometimes stretching to 4.5 meters. Related forms and species are found in the wild scattered all over central Asia and into Siberia.
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