Medicago sativa L.
Plant Family: Fabaceae
Alfalfa is one of the oldest cultivated plants in the world, not only for livestock, but also for human consumption. It is an herbaceous legume that is grown in almost every state in the US, but thought to have originated in what is now Iran. It can survive extreme temperatures and conditions. It will become dormant, like in times of extreme drought, and then resume growth when conditions improve.
Seeds, sprouts, and all the aboveground parts of the plant.
As a food, alfalfa provides beta-carotene and vitamins C, E, and K (although it is not, as frequently claimed, a source of vitamin A).
Alfalfa sprouting seeds should be soaked for 4-6 hours, and will sprout in 5-7 days. They need to be thoroughly rinsed with cool, clean water every 8-12 hours. Refrigerate your sprouts after their final rinse.
These days, alfalfa sprouts are incredibly common on all salad bars and in grocery stores. They are considered the best natural source of vitamin K, which helps bones to mend properly.
Specific: No known precautions.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.
For educational purposes only This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.