PART(S) USED :Herb
MEDICINAL: Eliminates retained water, relieves urinary and bowel problems, helps in treating recuperation of narcotic and alcohol addiction. Used in treating anemia, fatigue, kidneys, peptic ulcers, pituitary problems, and for building general health.
RELIGIOUS: Placed in a small jar and kept in a pantry or cabinet, it protects the home from poverty and hunger. Burn alfalfa and scatter the ashes around the property to protect it.
GROWING: Alfalfa is cultivated in many regions of the world. It is not picky as to soils, prefers full sun, and regular waterings, although it will tolerate dry spells. It is a perennial that grows to 1 to 3 feet tall, depending upon growing conditions.
HERBAL USE : The herb was not valued by ancient civilisations and is not detailed in classical herbals. Herbal use probably developed in the USA where claims have been made for it in the treatment of arthritis, high cholesterol, diabetes and peptic ulcers.(2,G19, G32) Reputedly, the herb has bactericidal, cardiotonic, diuretic, emetic, emmenagogue and oestrogenic properties.(2) Commercial preparations including teas, tablets and capsules are available.(G19) Alfalfa is stated to be a source of vitamins A, C, E and K, and of the minerals calcium, potassium, phosphorus and iron. It has been used for avitaminosis A, C, E or K, hypoprothrombinaemic purpura, and debility of convalescence.(G7, G64)
FOOD USE : Alfalfa is widely used in foods and is listed by the Council of Europe as a source of natural food flavouring (categories N2 and N3). These categories indicate that alfalfa can be added to foodstuffs in small quantities, with a possible limitation of an
active principle (as yet unspecified) in the final product.(G16) Previously, alfalfa has been listed as GRAS (Generally Recognised
As Safe).(G41)