Alfalfa

Latin:  Medicago sativa

Family:  Fabaceae

Parts Used:  Leaves and flowers

Taste/Energetics:  Cooling, moistening

Properties:  Nutritive, vitamin and mineral rich,, anti-inflammatory, anti-arthritic

Actions:  Alfalafa is an herb that I think of when I want to offer people a rich source of vitamins and minerals in tea form.  It contains good sources of vitamins A, B vitamins (including B12), C, D,  E and K as well high in protein, iron, magnesium,  calcium and trace minerals.   Unlike synthetic vitamins that are very difficult to absorb, alfalfa offers a cornucopia of assimilable nutrients. Alfalafa seems to be deeply helpful for those who are eating a heavy processed food diet with litte plant life.  There may be a feeling of exhaustion, toxicity, acidity in the blood stream that is coming out as itchiness, boils and carbuncles, psoriasis and arthritis.  Alfalafa has a nice soothing but also slightly bitter quality that helps the digestive system to heal, restore itself and in turn assimilate food better and thereby bring greater energy and vitality to the whole system.

Alfalafa is knows as having a number of phytoestrogens, which are compounds derived from a variety of plants.  Generally phytoestrogens are thought to reduce a number of ailments such as heart disease, breast cancer. menopausal symptoms.  However, it also seems that phytoestrogens are implicated in increased health risks, especially when taking

By itself, alfalfa has a pretty strong flavor, or as my wife likes to put it-  alfalfa tastes like hay from a farm after its sat around for a while.

Dosage:  This is an herb that can be steeped in hot water for a longer period of time- upwards of a couple hours- in order to get all those nice nutrients extracted.  However, the longer it is steeped the more bitter the infusion will become.

Contraindications:  None