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Alfalfa

Alfalfa is an excellent source of nutritive properties, minerals, chlorophyll, and vitamins. The first documented use by the Chinese dates back to the 6th century.When Chinese healers use alfalfa to treat kidney stones and to relieve fluid retention and swelling.
First discovered by the Arabs, who dubbed this valuable plant the "father of all foods" the leaves of the alfalfa plant are rich in minerals and in nutrients, including calcium , magnesium , potassium , and carotene (useful against heart disease and cancer). English herbalist John Gerard recommended alfalfa for upset stomachs. Noted biologist and author Frank Bouer discovered that the leaves of this remarkable plant contained eight essential amino acids. Alfalfa is a good laxative and a natural diuretic. It is often used to treat urinary tract infections. This versatile herb is also a folk remedy for arthritis, and is reputed to be an excellent appetite stimulant and overall tonic. Unfortunately, most westerners regard alfalfa as a cattle fodder, and therefore, rarely take advantage of the beneficial properties of the common plant.
Alkalizes and detoxifies the body, especially the liver. Promotes pituitary gland function and contains an anti-fungus agent.