Bulk Herbs: Alfalfa herb - cut

Excerpts from the book: 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.

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:

Excerpts from the book: 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 blends and in vitamin formulas.
• Prevents tooth decay and helps rebuild decayed teeth, contains natural fluorides.

Has been used in the following:

The Arabs named it alfalfa meaning ‘father of all foods.’ It is also called Buffalo Herb, Lucerne, and Purple Medic. The ancient Greeks used it to treat bladder and kidney conditions. The Chinese use alfalfa to treat kidney stones. For 1500 years it has been used as a food and herbal medicine. So what makes alfalfa so good?

First, alfalfa contains many valuable minerals such as iron (needed in hemoglobin), calcium and phosphorus (bone and teeth health), potassium (muscle tone and nerves), manganese (lowers blood sugar levels), chlorides (regulates fat, sugar and starch metabolism), sodium (regulates fluid balance), and silicon magnesium (stimulates brain function). Second, alfalfa is rich in vitamins A (eye health), B6 (stimulates protein and fat metabolism), D (regulates the use of calcium and phosphorus in the body), E (heart and cardiovascular health), K (blood clotting and liver functions), and U (treats peptic ulcers).

Alfalfa also contains eight essential enzymes: Amylase (acts on starches), Coagulase (clots blood), Emulsin (acts upon sugar), Invertase (converts cane sugar to dextrose), Lipase (fat splitting), Pectinase (forms vegetable jelly), Peroxidate (oxidizing effect of the blood), and Protase (digests proteins). These in turn help in digesting all four classes of food: proteins, fats, starches and sugars. Alfalfa is also rich in protein and fiber.

The chlorophyll, enzymes, minerals, and vitamins all aid digestion and help stimulate appetites and fight bad bacteria. As a mild diuretic and laxative, alfalfa may improve appetite and relieve some causes of swelling. It is used in the treatment of urinary tract infections, as well as problems with the kidneys, bladder, and prostate. Alfalfa has anti-inflammatory qualities and thus can relieve pain associated with arthritis and bursitis. Alfalfa helps lower cholesterol by attracting it to itself before the cholesterol can stick to vessel walls.

Alfalfa’s richness is especially beneficial to health needs related to child birth. It will relieve morning sickness, anemia, heartburn, and constipation. The vitamin K both reduces postpartum bleeding and increase the K level in the baby. Alfalfa will also reduce swelling, balance blood sugar levels, and increase and sustain lactation. Menopausal women have found alfalfa reduces hot flashes as well.

Tid Bits You'll Want to Know:

Cautions: Alfalfa has some blood clotting properties. Therefore, you may want to avoid using it while taking blood thinning agents for conditions such as lupus.

Uses: It's 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. Like many other bulk herbs, we add it to many dishes (salads, meat dishes, soups, stews, etc.) in small amounts for added nutrition and fiber without affecting the flavor. Alfalfa can be used to benefit men, women (including before, during or after pregnancy, and nursing) and children. It can be used as often as you would like.

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.

jp town
June 28, 2011 at 10:15 pm    reply?

The photo of alfalfa looks like it contains both leaves and stems. Do you have any that is leaves only?