Bulk Herbs: Alfalfa herb - cut

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Excerpts from The How to Herb Book

The name alfalfa means "Father of all Foods." It has been called the King of plants because it is extremely rich in vitamins and minerals including iron, calcium, magnesium, phosphorus, sulfur, chlorine, sodium, potassium, silicon, and trace elements.

A good source of carotene (Vitamin A) and a little known vitamin – Vitamin K, the blood clotting vitamin which has been known to help peptic ulcers.
Has eight of the essential amino acids and the highest chlorophyll content of any plant. Note: Essential amino acids are not made by the body, but have to be supplied daily by our food or supplements.
Permits rapid assimilation of plant elements; this is one of the reasons alfalfa is used as a base in many combinations and in vitamin formulas.
Prevents tooth decay and helps rebuild decayed teeth, contains natural fluorides.

Has been used in the following:

Allergies	Anemia
Appetite	Arthritis
Blood Clotting Agent	Bursitis
Digestion	Gout
Intestinal Scrub	Morning Sickness
Nursing	Pituitary Gland
Rheumatism	Tooth Decay

Excerpts from Nutritional Herbology

Alfalfa is highly esteemed in folk medicine as a cure for all inflammations including arthritis and rheumatism. It is also thought to be hypocholesterolemic and hypoglycemic. It is most popular as a blood purifier.

Bulk Herbs

Alfalfa also makes a popular addition to herb teas. The combination of alfalfa and mint tea has historically been regarded as a soothing beverage to aid the process of digestion. This is probably due to the fact that alfalfa contains the digestive enzyme betaine.

Alfalfa contains natural chlorophyllins (the green coloring matter in plants) which degrade rapidly when the plant is cut. For example, compare the green color of uncut alfalfa to the brown color of baled alfalfa hay. This color change is due to oxidation of the chlorophyllins.

Modern technology has developed a way to extract and preserve chlorophyll before it degrades so that we may have its many benefits. The most common starting material is freshly cut alfalfa.

The high beta-carotene content of alfalfa acts to strengthen the epithelial cells of the mucous membranes of the stomach and could be responsible for it reported effects on ulcers. Its blood-purifying properties have been attributed to the chlorophyll content, but is probably due to other factors.

The most popular use of alfalfa in herbology is in arthritis formulas.

How does it work? Primarily as a detoxifier of the blood. The high molecular weight alcohols (octacosanol) help to reduce cholesterol and serum lipids while the coumarin derivatives provide an antothrombotic effect. The flavonoids relax the smooth muscles and alkaloids reduce blood sugar levels. These systemic effects are accompanied by the regulating effects the saponins have on colonic flora.

Contains bitter compounds that enhance the efficiency of digestion by increasing appetite and the assimilation of nutrients. These compounds also lower blood pressure and balance estrogenic hormones. Alfalfa is an excellent herbal source of vitamin A, vitamin C, niacin, and vitamin B-1. The herb has been used to treat debility, anorexia, arthritis, weak digestion, hypertension and gout.

Alfalfa is high or very high on the following nutrients:

Cobalt	Crude Fiber
Niacin	Protein
Riboflavin	Vitamin A
Vitamin C

You'll Want to Know:

Cautions: Alfalfa has some blood clotting properties. Therefore, avoid using it while taking blood thinning agents. It is safe during pregnancy and nursing. It can be used as often as you would like, and in any way you choose.

Uses: Mostly used for internal applications: teas, tinctures, capsules, food recipes, etc. Our two favorite uses are in teas and meals. It has a rather mild flavor so you hardly know it's there. We add it to many dishes (salads, meat dishes, soups, stews, etc.) in small amounts for added nutrition and fiber without affecting the flavor.

Storage: The nutrients in Alfalfa are very sensitive to air and light exposure. It should be kept in an airtight container and stored in a dark, dry, and cool place. Refrigeration or freezing is great but not necessary. Following these suggestions will delay the loss of its highly valued nutritional and medicinal properties. Properly stored, it is useful even after a few years.

Questions?: Check out Frequently Asked Questions about bulk herbs.